The French name for cream puffs No. 288 when filled with whipped cream. In places where pure cream can be obtained, as at this summer resort, instead of using the pastry custard take cream, set in a pan of ice water, sweeten, and then whip with the wire egg-whisk until it is frothy and thick. Flavor with vanilla or lemon; cut the puffs open at top fill with whipped cream and replace the piece. Cream puffs can be made for 15 cents a dozen of small size with eggs at a low price, and cream.