Recipes > Desserts > Fanchonnettes de creme

Fanchonnettes de creme


  • short paste (Mürber Teig)
  • fruit marmalade
  • 4 whole eggs
  • 1 pint sweet cream or milk
  • 3 tablespoonfuls sifted flour
  • pinch of salt
  • 1 heaping tablespoonful butter
  • 4 tablespoonfuls sugar
  • 10 macaroons
  • meringue


Line 12 small patty forms with short paste (Mürber Teig) and put into each one a thin layer of fruit marmalade; put the eggs into a saucepan and beat them to a froth; add the sweet cream or milk, flour, salt, butter and sugar; stir this over the fire till it boils; then add the macaroons rolled fine; fill the patty forms 1/2 full with the boiled cream when cold and bake in a medium hot oven; when done take them out of the form and fill them full with the remaining cream; when cold spread over some marmalade, squirt over the top a little meringue and serve on a napkin.


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Desserts and Salads (1920).

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