Pâte à Petits gâteaux (Small-Cake Pastry, for Tea and Entremets Borders)

Ingredients

• 500 grammes sifted flour
• 300 grammes butter
• 300 grammes sugar
• 1 whole egg
• 4 egg yolks
• 1 spoonful orange-flower water
• egg yolks
• for decorating

Instructions

1. Mix the paste as usual with the flour, butter, sugar, whole egg, yolks and orange-flower water.
2. Fraise it twice, gather it into a ball and let it rest in a cool place for at least an hour.
3. Roll the paste out one centimetre thick and cut it with the special small cutters.
4. Lift the pieces onto a tray and gild them with egg yolk.
5. Decorate at will with halved almonds, halved candied cherries, angelica, candied orange peel or raisins.
6. Bake in a hot oven and gum the cakes as they come out.