Roll [Puff Paste] a little less than one fourth inch in thickness. Cut in rounds, squares, or diamonds; put on rim, wetting edges. Chill and bake.
Vol-au-vent No. 2
Cover the outside of a charlotte russe mold with [Puff Paste], cut one fourth inch thick. Prick surface of paste, chill, and bake. Cut a cover for vol-au-vent to fit mold; prick, chill, and bake. Remove vol-au-vent from mold immediately after baking.
Rule for Baking Puff Paste
Always chill [Puff Paste] before baking. Place in very hot oven; protect upper surface of paste, if necessary, at first.
Pâtés should be baked in twenty-four minutes; after the first fifteen, decrease heat.
Vol-au-vent should bake forty-five minutes to one hour, and should be turned frequently. Remove soft inside portion as soon as taken from oven. Tarts and bouchées should be baked the same as pâtés.
Frangipane Tartlets
Cover fluted patty tins with [Puff Paste]. Make covers a little larger than patty tins. Bake in a hot oven. Fill with [Frangipane Cream]. Cover with meringue, and decorate with cherries, angelica, and blanched and browned almonds.