Brioche - Duchesse, shape cottage loaf, egg wash and glaze.
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Galette - Duchesse, medalion shape, trellis, eggwash and glaze. |
| Rosette - Duchesse, pipe rose shape, sprinkle with clarified butter and glaze. |
Berny Duchesse - with the addition of chopped truffle, shaped as an apricot, pane with sliced almonds and deep fry. |
| Elizabeth Dauphine - stuffed with spinach, shaped and deep fried. |
Croquette Duchesse - cork shaped, pane Anglaise and deep fry. |
Royale Croquette - with the addition of chopped ham, pane with vermicelli, deep fry. |
Dauphine - 2 parts of duchesse mix with 1 part choux paste. Shape as croquettes and pane Anglaise and deep fry, or shape with spoons as for Beignets and deep fry. |
| Lorette - As for Dauphine but shape as a small cigar. |
Busy Lorette - with the addition of chopped truffle and parsley. |
| Marquise - (a) Duchesse mix with reduced tomato sauce, shape medalion, eggwash and glaze. (b) Duchesse pipe into nest, eggwash fill with tomato concasse and glaze. |
