Name: Small Vols-au-vents, a LA Howitt.
Ingredients: puff pastry (for small vols-au-vents); fine sugar (for icing); creme patissiere (prepared as described)

Small Vols-au-vents, a LA Howitt.

Ingredients

puff pastry (for small vols-au-vents)
fine sugar (for icing)
creme patissiere (prepared as described)

Directions

Prepare small vols-au-vents using your preferred method.
Ice the edges with fine sugar immediately after removing from the oven.
Melt the sugar glaze using a salamander or heated shovel until it forms a pale barley-sugar glaze.
Fill the hot vols-au-vents with creme patissiere and serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.