Name: How to make Fanchonettes — The Victorian Way
Uploaded: 2025-06-18T10:50:33.000Z
Duration: 9 min 46 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Diogel, rydw i'n gwneud fancianets, llawer o tartletau gyda morang.

Maen nhw'n gwneud ontremes dda iawn ac mae'n dda i'w gosod ar ddŵr tŷ.

Ar gyfer'r wasanaeth hwn, byddwch chi yn ei gofyn.

Egwyr, ? sugar, ? cornflour, ? chocolate or other flavouring, ? cream, ? custard, ? jelly to garnish, ? salt, ? butter, ? and rough puff pastry.

Mary-Anne's made it and I asked her to add a little cornflour to thicken it.

It's still hot as it's been on the range.

I'm going to divide it and flavour one with orange flour water and the other with chocolate.

This is eating chocolate, which might be something you're not too familiar with if you work in a middle-class household.

It's been sold here for about 30 years or so, but there's still a great novelty factor to it.

Mrs Strutt as she is now, found a taste for it when she was in Switzerland some years back.

The likes of you and I think of chocolate as the drink.

Drinking chocolate is consumed by everyone, from the poorest in the workhouse to Lord and Lady Braybrooke here at Audley End House.

You only have to go to a branch of Lockhart to know how popular it is.

Higher class drinking chocolate is sold in cakes, but fries, roundtree and Cadburys all sell it powdered form in tins.

But all of them now sell eating chocolate made with milk and often flavoured.

Now I'm going to leave my custard to cool.

It's important to line the patty pans neatly.

Once I've done that, once I've done this,

I'm going to prick the bottoms and then take it to the cool ladder.

This recipe is from Frankatelli's cookbook.

A fact he never tires of advertising, but I don't think he was there for very long.

I don't think the pay was very good and the conditions were terrible.

I remember reading his obituary in the paper.

He wrote three cookbooks for different levels of society.

I often wondered if he thought he might feel that he's in competition with the great Alexa Sawyer, whose books are very usable and I'd highly recommend his Modern Housewife.

Mr Frankatelli's books are good too and it's nice to think that you might be cooking something that was once served to the Queen.

I'm now going to whip up some cream to add to my custards.

It'll make a nice contrast to the chocolate.

Fanchonette is a fancy name for little tartlet topped with meringue.

A larger one is called a Fanchette, which I believe is a pet name for Francoise, which is very sweet, just like these tarts.

I'm now going to put a little bit of meringue on each of the tartlets using my icing bag and nozzle.

Nozzles like this didn't exist when I first started working but in the last 20 years, technology has come on and they're now quite cheap.

And they make tasks like this so much easier.

Along with cutters and decorative stamps, confectionery is much easier to do nowadays.

There, I'm now going to put it in the oven for about 20 minutes but I don't want them to burn, so I will ask Sylvia to keep an eye on them.

My Fanchonettes are now out of the oven and cooling.

I'm going to decorate them using some of this red jelly.

Little tarts, ideal for a sweet entremet or an afternoon tea.

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How to make Fanchonettes — The Victorian Way

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