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Vol-au-Vents Chantilly

Take one pound of puff-paste, give it six and a half turns, roll it out to about one-eighth of an inch in thickness, and with a fluted cutter cut out about two and one-half dozen pieces. Form them into rings by cutting out the centers with a cutter about one and one-fourth inch in diameter. With the trimmings of the paste prepare an equal number of rings the same size, brush them over with egg, put one of the other rings on top of each, press them together so they will adhere, place them on a baking-sheet, brush them over with egg, put them into a brisk oven, and bake. When nearly done, sprinkle them over with sugar, and stand them in the oven to glaze and finish cooking. When done, remove them and fill them with any kind of cream desired.