These are very small eclairs of pate à choux without sugar. When quite cold, garnish them inside with a puree, either of tongue, fowl, game, or foie-gras, etc., then coat them thinly with a chaud-froid sauce in keeping with the puree forming the inside garnish.

When the sauce has cooled, glaze it by means of a brush, with a little cold melted jelly, to make it glossy.

Jannette are also used as a garnish for certain cold preparations, aspics, etc. They must be eaten the day they are made.