No. 1839 — Cornucopia-Shaped Puff Pastries with Sweet Béchamel
English historical translation of Molokhovets recipe No. 1839 from the 1901 Russian cookbook, retaining original methods and measures.
Make puff pastry No. 303 and roll thin. Cut strips one finger wide and wind around special tapered moulding sticks moistened with cold water.
The original describes sticks two and a half vershoks long, one finger wide at the base and two at the top.
Glaze with beaten egg while still cold and immediately bake hot. Remove the sticks when baked and allow to cool slightly.
Fill the hollow pastry horns with hot sweet béchamel made by cooking a spoonful butter, half a glass flour and one and a half glasses milk or cream until thick.
Sweeten and flavour with lemon zest, vanilla sugar or cinnamon and serve immediately while warm.