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Lemon Fanchonettes

Lemon fanchonettes from Erken 1914: small puff pastry shells baked over the outside of fluted molds, filled with a cooked lemon cream of cornstarch, butter, sugar, egg yolks, and lemon, topped with meringue and lightly browned.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 524 (falt i det fri)

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About the dish

Fanchonettes are small puff pastry shells filled with cream and topped with meringue – a French-inspired dessert that belonged to finer occasions in bourgeois homes around 1914. Erken has the dough baked over the outside of small fluted molds, so that ready-made cups are formed.

How to make it

  1. 1

    Form the shells

    Roll out the puff pastry thin and cover the outside of small fluted molds with the dough. Prick the dough on top and on the sides with a fork.

  2. 2

    Bake

    Bake the shells at 200 °C (390 °F) until nicely pale golden/brown. Carefully remove them from the molds and let them cool.

  3. 3

    Cook the cream

    Mix the cornstarch with a little cold water, stir the mixture into the boiling water, bring it to a boil and let it cook 2–3 minutes. Then set the pan in a water bath and let the cream cook for 10 minutes.

  4. 4

    Finish the cream

    Stir in butter and sugar, take the pan off the heat, and add lemon juice, a little grated lemon zest, and the egg yolks. Stir well.

  5. 5

    Fill and cover

    Fill the cooled puff pastry shells with the cream and cover with stiffly whipped meringue of egg whites and powdered sugar.

  6. 6

    Browning

    Brown the meringue lightly in a not-too-hot oven, about 150 °C (300 °F), until it is pale golden.

Changes from the original

Measures have been converted to modern units. The amount of sugar is not given in the original's ingredient list (only mentioned in the method) and has been estimated at 75 g, likewise the meringue of 2 egg whites and 100 g sugar. Baking temperatures have been specified.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 607)~79% of the text changedremovedadded
Butterdeig av 250 g gr. smør (til butterdeig (se butterdeigsoppskrift)). 250 g hvetemel (til butterdeigen). 2,5 ss maisenna (originalens maismel). 2½ spiseskje maismel 1 ss kaldt spiseskje koldt vann (til utrøring). 2,5 dl 2¾ del. kokende vann. vann 1 ts teskje smør (til kremen). 75 g sukker (til kremen, anslått mengde). 2 stk eggeplommer. 1 stk eggeplommer saft av en stor sitron (saft og litt revet skall). 2 stk eggehviter (til marengs). 100 g melis (til marengs). Kjevle ut butterdeigen tynt og dekk utsiden 200 gr. sukker marengs. Utsiden av små krusede krusete former dekkes med deigen. Prikk deigen utkjevlet butterdeig, prikkes oppå og på sidene med en gaffel.. Stek skjellene i 200 °C til de er gaffel, stekes pent lysegule/brune. Ta dem lysegul brune. Tas forsiktig av formene og la dem kjøle seg.. Rør maisennaen ut fylles med følgende krem: Maismelet utrøres med litt kaldt koldt vann, rør blandingen inn røres i det kokende vannet, gi det vann, gis et oppkok opkok og la det koke 2–3 minutter. Sett så kjelen koker 2 å 3 minutter, settes derefter i vannbad og la kremen koke koker i 10 minutter.. Rør inn minutter, irøres smør og sukker, ta kjelen tas av varmen og tilsett sitronsaft, varmen, tilsettes sitronsaften, litt revet sitronskall og eggeplommene. Rør godt.. Fyll de avkjølte butterdeigsskjellene med kremen og dekk Dekkes med stivpisket marengs av eggehviter og melis.. Brun marengsen marengs. Brunes svakt i ikke for varm ovn, ca. 150 °C, til den er lysegylden. ovn. Til 10 å 12 personen.

Note on Modernised

Mål er omregnet til moderne enheter. Sukkermengden er ikke oppgitt i originalens ingrediensliste (bare nevnt i fremgangsmåten) og er anslått til 75 g, likeså marengs av 2 eggehviter og 100 g sukker. Steketemperaturer er presisert.

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Frequently asked questions

Why is the puff pastry rolled over the outside of the molds?
Because the shells are meant to become hollow cups. The dough is laid over the outside of small fluted molds, pricked with a fork on top and on the sides, and baked pale golden brown. Then they are carefully removed from the molds and filled with cream.
How do I make the lemon cream?
Mix 2 1/2 tablespoons corn flour into 1 tablespoon cold water, stir it into 2 1/2 deciliters boiling water, bring to a boil and cook 2-3 minutes. Then set in a water bath for 10 minutes, stir in 1 teaspoon butter and sugar, take off the heat, and add the juice of 1 large lemon, a little grated lemon zest, and 2 egg yolks.
How should the meringue be baked?
The cakes are covered with meringue and browned only lightly in a not-too-hot oven – they should take on color, not bake hard.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 524, in the chapter on dessert cakes and small cakes. It yields about 12 pieces.

Equipment for this dish

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