Cannelons of Brioche Paste (Entremets)
Source: Eliza Acton, 1845
Ingredients
- brioche paste
- apricot marmalade
- fine sugar
Instructions
- Proceed exactly as for the cannelons above, substituting the brioche for the puff-paste, and rolling it as thin as possible, as it swells very much in the pan.
- Fine sugar may be sifted over these after they are dried and dished.
- Time: 4 or 5 minutes.