Cannelons
Ingredients
Directions
Prepare
Roll out the puff pastry very thin.
Cut it into pieces 2 inches wide and 6 inches long.
Place 2 teaspoons of jam on each piece.
Fold the pastry over twice and press the edges firmly with egg white.
Fry
Heat clarified fat in a pan until blue steam rises.
Drop the cannelons into the pan.
Fry until golden brown.
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.
Explore the science
What each ingredient does
- Puff pastry
- Its many thin layers puff and separate in hot fat, giving a light, flaky texture.
- Jam
- Provides sweetness and fruity flavour inside the pastry.
- Egg white
- Acts as a glue that seals the folded edges so the jam stays inside during frying.
The step that matters
Fold and seal the edges firmly with egg white. If the edges are not well sealed, jam can leak into the hot fat and the pastry can open up while frying. A firm seal keeps the filling inside and the pastry closed.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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