Pelerine Tartlets

Butter some plain tartlet molds; line them with puff paste parings (No. 146), and fill with almond cream (No. 40), and pastry cream (No. 46), half of each; cover with a flat of the same paste; cook, unmold, turn them over, and spread with a thin layer of Conde preparation (No. 2); push into the oven, bake and serve.