To make individual conversations, line individual tart molds with puff paste, prick the bottoms and fill the molds just to the top with pastry cream. Moisten the edge of the pastry with water and cover the tarts with circles of puff paste. Trim the edges and seal them Finish the tarts as you would the large conversation and bake them for 15 to 18 minutes.
Gâteau Jalousie
Roll out 2 oblongs of puff paste 12 inches long and 4 ½ to 5 inches wide, one piece 1/8 inch thick, the other ¼ inch thick. Lay the 1/8-inch-thick layer on a moistened baking sheet. Spread the center with red currant jelly or raspberry jam (or a mixture of the two), leaving a border of about ¾ inch all around the rectangle. Fold the thicker rectangle in half lengthwise and, starting 1 ½ inches from each end. make parallel cuts, ¼ inch apart, across the fold to within 1 ½ inches of the side. Moisten the edges of the bottom layer, unfold the cut layer and cover the bottom layer with it. Seal the edges will. With a sharp knife make tiny decorative nicks, ½ inch apart, along the edges to make a scalloped effect. Brush the top of the cake with dorure (1 egg beaten with 1 tablespoon milk) and prick the edges in a few places with a fork. Bake in a hot oven (400 ° F.) for about 20 minutes. Brush the top with thick apricot purée or jam and sprinkle the edges with granulated sugar or chopped almonds. The gâteau jalousie may be served as a whole cake or it may be cut crosswise into 1 ½inch slices before serving.
Allumettes Glacées
Roll puff paste ¼ inch thick and cut it into strips 4 inches wide. Add enough confectioners' sugar to 1 egg white to make a smooth paste and spread the paste over the lop of the puff paste strips. Cut the strips crosswise into pieces I ½ inches wide and lay them on a moistened pan. Bake the allumeltcs in a moderately hot oven (375° to 400'F.) for 10 to 12 minutes. Put the baking pan on the lowest shelf of the oven so that the sugar will not brown too quickly.
Palmier (Palm Leaves)
Roll puff paste 1/8 inch thick, 10 to 15 inches long and 4 ¼ inches wide. Sprinkle the strip with granulated sugar. Fold over the long sides so that they meet in the center and sprinkle the strip again with granulated sugar. Fold over the long sides again so that they meet in the Center. You now have a long strip I inch wide and ½ inch(hick. Cut die strip crosswise into slices ¼ to ½ inch wide, Lay the slices, cut side down, on a buttered baking sheet and spread them open to make a small V. Bake the palmists in a hot oven (425° to 450° F.) until the bottom is caramelized and brown, then turn them over to caramelize and brown the other side.
Darioles
Line 6 baba molds with puff paste or tart paste, prick the bottoms with a fork and put ½ teaspoon butter in each. Fill the molds three quarters full with the following mixture: Beat 2 eggs with I/2 cup sugar until they are light and add 2 tablespoons flour and I cup cold milk. Flavor with a little orange (lower water. Bake the darioles in a moderately hot oven (375° to 400° F.) for 15 minutes.
Galette des Rois
Sift 2 cups flour and ¼ teaspoon salt into a bowl or in a mound on a board, make a well in the center and pin into it ¾ cup butter and ¾ cup water. Mix the ingredients together with the finger tips, handling the mixture as lightly as possible. Form the dough into a ball and chill it for 1 hour. Roll the dough as you would pull paste, making 4 turns in all and chilling it after the second turn. Roll the paste into a round or oblong shape about ½ inch thick, lay it on a buttered baking sheet, brush the top with dorure ( 1 egg beaten with 1 tablespoon milk) and prick it well with a fork to form a design. Let the galette stand for 10 minutes and bake it in a hot oven (400° to 450° F.) for 20 to 25 minutes, or until it is brown. Serve cool or lukewarm.
When this cake is served at a Twelfthnight party, a very tiny metal doll or an almond is pressed into the dough as a symbol of l'Enfant, the Christ Child. Whoever finds the token in his piece of galette becomes the king (or queen) of the evening's festivities and leads the games at the party.
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