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1
Preheat the oven to 400 degrees F.
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2
On a lightly floured surface, roll out each pastry sheet to an 11-inch square.
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3
Using a 4-inch puff pastry cutter with middle insert, cut 3 rounds from each sheet, saving the scraps for another use.
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4
If you don't have a cutter with a middle insert, you can cut out 4-inch circles and then use a 2 1/2-inch cutter to remove the middle round.
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5
Place 2-inches apart on an ungreased cookie sheet and bake until golden brown, 18 to 20 minutes.
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6
Remove from the oven and gently lift off the top and reserve the top.
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7
Scoop out and discard the soft inner pastry.
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8
Return the shells to the oven and bake until starting to crisp, about 3 minutes.
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9
Remove and let cool.
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10
In a large skillet or saute pan, melt the butter over medium-high heat.
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11
Add the shallots and garlic and cook, stirring, until soft, about 3 minutes.
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12
Add the flour and stirring constantly, cook for 2 minutes.
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13
Add the tomato paste and cook, stirring, for 1 minute.
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14
Add the cream, brandy, lemon juice, salt, and cayenne, and whisk to combine.
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15
Cook, stirring, until the sauce thickens, 3 to 4 minutes.
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16
Add the crawfish tails and cook until warmed through, 2 to 3 minutes.
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17
Remove from the heat and adjust the seasoning, to taste.
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18
Arrange the puff pastry rounds on 6 plates.
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19
Divide the crawfish cardinale among the pastry shells and place the tops slightly off center.
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20
Garnish each plate with the green onions, parsley and paprika, with watercress on the side.
