Cannelons (Savoury Puff Pastry Horns)

Ingredients

• demi-feuilletage
• water
• garnish: any salpicon

Instructions

1. Cut bands of demi-feuilletage 18 to 20 centimetres long by 2 centimetres wide.
2. Moisten one of the edges lightly to ensure the join, and roll each band in a spiral around a small wooden mandrel pointed at one end.
3. Bake in a moderate oven for 12 to 14 minutes.
4. Garnish with any salpicon, or with a purée of chicken, of game, etc., keeping the garnish a little stiff so that it does not run out if the cannelons are laid flat on a napkin.
5. Dress them most usually standing up, around a truncated-cone support set in the middle of the dish.
6. Name them after the garnish: Cannelons à la Reine, à la Joinville, à la Parisienne, Mogador, or of chicken, of foie gras, etc.