Quillets-Small

Line some small tartlet shape molds with parings of thin puff paste (No. 146), and let rest for some time. Mix three parts of cream cake paste (No. 132) with one part of pastry cream (No. 46) and with this fill the molds as far as the edges; bestrew the tops lightly with powdered sugar, then bake in a slack oven. As soon as done turn them out of the molds and leave to cool off; scoop out partially and refill with Quillet cream (No. 48). Ice the tops with vanilla fondant (No. 58).