Chocolate with Cream, a la Fanchonette

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Ingredients 7 ingredients

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Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

Chocolat a la Creme iouettee, a la Fanchonette Line cake tins with puff paste, fill with beans, bake.
When baked, remove the beans.
In the meantime, make little handles of puff paste by cutting the pastry in thin strips, twist like a corkscrew and lay on the pan in the shape of a horseshoe.
Put one cup of water on stove;
thicken with one tablespoon cornstarch dissolved in half cup water;
add four ounces chocolate, four tablespoons sugar, a pinch of salt, and a teaspoon vanilla.
When done, remove from the fire, stir in the saucepan on ice until cold;
when cold, add one cup whipped cream.
Fill the baskets, put some whipped cream on the top, stick the handles in.
Arrange on a paper doily with whipped cream in the centre;
garnish with spun sugar.