Make the richest Puff Paste; roll it pretty thick into four or five pieces, or more, all of the same bigness; lay one piece in a deep Baking-dish; upon it some good prepared Cream, or Sweet-meat, then another piece of Paste, then some more Cream, or Marmalade, and so on, as many as you please; the Paste to be the last, in which make a little hole, which you fill with Sweet-meat, or Jelly, when it is well baked: This must be done in a pretty hot Oven, to raise the Paste properly: It is done also, by baking the Paste first upon a Baking-plate, and adding the Cream, Jelly, or Sweet-meat, when it is cold, and finishing after the same form.

Croquantes a la d'Estrees; either from that Nobleman's Name, or the Inventor's. Use the best Puff Paste; roll it pretty thin, and cut it into different shapes, as fancy leads; bake it, and dress each piece upon the Dish in a handsome manner; rub them with a little Sugar Caramel, to make them stick as you place them; then put some Currant Jelly all over the top, and make what slower or design you please, with Nonpareil of different colours, round it.

N. B. The Nonpareil is a small Sugar-feed, which is sold at the Confectioner's; it serves to garnish frames for Deserts, and any sorts of Paltry, being first rubbed over with Whites of Eggs to make it stick; Intermix the Colour according to ingenuity.

Croquante En Caramel. Burnt Sugar Crokant

IF you have no should for the purpose, take a round Stew-pan, according to the bigness you desire the Croquante to be; rub the outside with Butter or Oil; warm it a little in the inside, then rub it very clean; when it is cold, rub it again all over with a little Butter or Oil,, and keep it in a cool place. Boil a pound of Sugar, with two spoonfuls of Water, on a smart fire; skim it well, but do not stir it till it begins to rope, which you will find by drawing it up with a knife, fork, or skewer: If it ropes as it cools, drop it directly on the prepared Pan, according to your fancy, taking care that it be not too heavy and thick; for it ought to be clear and transparent: When it is cold, put the Pan for a minute over an ashes fire; watch the moment that the Oil or Butter is warm, to take it off, with both hands, from the lower part.-Observe that the Dish you intend to serve it upon be ready prepared, and put it upon it directly, for it is a great chance but you break it, if you handle it more than once; and the same attention must be paid to all Croquantes, either of Sugar or Paste. - Croquantes made a day or two before using, must be kept in a warm place, otherwise they will tumble to pieces.

Croquante De Pâté D'amandes - Crokant Of Almond Paste

Prepare the Pan upon which you propose to make it as the former; make the Paste pretty sup-ple, and easy for handling; roll it pretty thin, cut it into flowers or birds, and so on, as you please, and place it accordingly: You must observe, that the pieces stick to one another by ropes and twists, or otherwise. Put it a moment in a very moderate Oven, or it will do at a good distance from the Fire, turning it round several times; then take it off as the former, and if any part sticks to the Pan, or breaks, join it with Sugar carameled. You may serve it in its natural colour, or glaze it with a white frothed Glaze, made of fine sifted Sugar, beat up with Whites of Eggs, and a little Lemon Juice; beat it up with a wooden spoon in an earthen or china vessel, until it is very white, and use a light brush or feathers to spread it about the Croquante; then you may also garnish It with Nonpareils: Make the bottom of the same Paste. or any other sorts; lay cross-bar divisions, according to fancy, to intermix Sweet-meats, Jelly, preserved Fruits, etc. etc.