Changes

Fry a dozen ordinary pancakes; once done, trim them correctly, spread them and cover with thick pear-and-pineapple marmalade.; wrap them up into oblong, 4-cm wide envelopes; trim the ends and divide them into two parts; seal the openings with the trimmings; coat them in a few handfuls of powdered almons, then eggs and finally breadcrumbs; then place them in a large pan greased with clarified butter, let them brown just slightly, then arrange them into a crown or a pyramid and serve with fruit sauce. You may garnish these beignets with any kind of marmelade marmalade or pastry cream.