(3294). Cream Cakes Iced With Chocolate, Vanilla Or Coffee (Choux A La Creme Glaces Au Chocolat, A La Vanille Ou Au Cafe)

On a lightly buttered baking sheet lay some small round cream cakes made of cream cake paste. (No. 132) pushed through a pocket (Fig. 179); egg over and set into a medium oven to cook; detach them from the pan as soon as done, and when cold split through the sides and fill with vanilla pastry cream (No. 46) and ice over with chocolate, vanilla or coffee fondant (No. 58), the same as eclairs.

(3295). Cream Cakes With Burnt Almonds And Glazed Cream Cakes (Choux Pralines Et Choux Glaces)

Lay on a baking sheet about twelve small cream cakes (No. 3296); egg over and lay on each a small pinch of shredded or chopped almonds, and cover these with a pinch of powdered sugar; cook the cakes in a slack oven and when they become cold open and fill them either with apricot marmalade (No. 3675), currant (No. 3670), quince (No. 3672) or apple jelly (No. 3668), or else with Chantilly cream (No. 50) or St. Honore cream (No. 49).

Fig. 603.

Fig. 604.

Fig. 605.

To Glaze the Cream Cakes take them up one by one and dip the upper parts into sugar cooked to "crack" (No. 171), then lay them at once on a wire grate to drain off the surplus sugar. These can also be filled with pastry cream (No. 46) flavored with vanilla, orange or orange flower water.

(3296). Cream Cakes With Whipped Cream Or St Honore Cream (Choux A La Creme)

Fouettee ou a la Creme St. Honored With some cream cake paste (No. 132) pushed through a socket pocket dress on a lightly buttered baking sheet some small round cakes, an inch and a half in diameter; cover over with powdered sugar and leave stand for a few moments, then remove all the sugar that has failed to adhere to the paste; push into a very slack oven to cook. Detach them from the pan as soon as done and split open the side to fill with pastry cream (No. 46), or whipped cream flavored with vanilla (No. 50). They can also be filled through the top by making an opening and placing the cover on upside down. Push a small string of royal icing (No. 101) around the edge all around the opening. Dredge over some fine pink colored sugar (No. 172) and fill the insides with St. Honore cream (No. 49) pushed in through a pocket.