Pithiviers (Almond Cake)
Roll two pieces of puff paste, one 1/8 inch thick, the other ¼ inch thick. Cut each into an 8-inch circle, using a plate as a guide. Turn the 1/8inch-thick layer onto a moistened baking sheet. Spread the center with crime d'amandes leaving a clear border of about I ½ inches around the edge. Moisten the edge with water Cover with the other layer and press the two edges together to seal them. Make tiny nicks with a small knife around the edge to give a decorative scalloped effect. Brush the top with dorure (1 egg beaten with 1 tablespoon milk). Make a little rosette design on the top with a knife and prick the crust in several places with a fork. Bake in a hot oven (400° to 425° F.) for 20 to 25 minutes. About 5 minutes before taking the cake from the oven sprinkle it with confectioner's sugar to caramelize and glaze the top. Serve lukewarm.
Crème d'Amandes (Almond Cream)
Blend ½ egg white with 5 ounces almond paste. Add gradually 2/3 cup pastry cream and mix all together thoroughly. Or blend 2 egg yolks with 5 ounces almond paste. Add gradually 3 tablespoons softened butter and mix all together well. If desired, flavor the cream with a little vanilla or with 1 tablespoon rum or kirsch.
Gateau Dârtois
Roll out 2 pieces of puff paste, one 1/8 inch thick, the other ¼ inch thick. Cut each piece into a scrip 12 inches long and 4 ½ to 5 inches wide. Lay the 1/8-inch-thick layer on a moistened baking sheet. In the center spread crème pâtissière (March, 1956) or crèeme d'amandes, leaving a clear border about ¾ inch around the rectangle. Moisten the border and cover the cake with the ¼-inch-thick layer. Seal the edges all around and make tiny nicks at regular intervals with a small knife to give a decorative scalloped effect. Brush the cake with dorure (1 egg beaten with 1 tablespoon milk), prick it lightly with a fork, and with a small knife cut a decorative design on top. Bake the gateau in a hot oven (400° to 425° F.) for 20 to 25 minutes. Five minutes before removing the cake from the oven, sprinkle it with powdered sugar. The gateau may be served as a whole cake or it may be cut crosswise in 1 ½inch pieces to make individual pastries.
Tarte aux Fraises (Strawberry Tart)
Line a pie pan or individual tart pans with tart paste and prick the bottom well. Put a piece of wax paper on the dough and fill the pan with dried beans or lentils. Bake in a hot oven (425° F.) for 18 to 20 minutes. Discard the beans and the paper. Cool the shells and fill them with strawberries. Glaze them with melted currant jelly.
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