Put into a pastry-bag (No. 1079) half the quantity of biscuits-a-la-cuillere preparation (No. 1231). Butter and flour a baking-sheet, and form about fifty small, round biscuits the exact shape of macaroons. Sprinkle slightly with powdered sugar, and place in a brisk oven to bake for twelve minutes. Remove, and set to cool for fifteen minutes. Then lift them from the pan, and lay them upside down on a table. With a knife make a small cavity in the centre of each, half an inch in diameter, and fill these with a pastry cream (No. 1242). Fasten them, two by two, to enclose the cream; they will then be ball-shaped. Dip carefully one after the other into a glace preparation as for chocolate eclairs (No. 1243). Lay them on a pastry-grate to dry for fifteen minutes; then dress on a dessert-dish with a folded napkin, and send to the table.