Cannelons a la Celestine

Roll out some puff paste parings (No. 146) one-eighth of an inch thick; cut this into five-eighths of an inch wide bands, each fourteen inches long; egg them over, and roll them spirally around some cornucopia-shaped molds an inch and a half in diameter and three inches long; as they are done set on a baking sheet, then place this in a hot oven. When partly cooked dredge with powdered sugar, and finish baking; when cooked unmold and leave to get cold. When serving fill each one with whipped cream into which mix some pastry cream with vanilla (No. 46), crushed macaroons and currant jelly (No. 3670).