Grenades with Cherries

Divide a pound and a quarter of brioche paste (No. 130) into twelve even parts; roll each one into a separate ball and lay these in bottomless oval molds, three inches long, one and three-quarters inches wide and one and three-quarters inches high; let rise until they are almost full, then cook in a hot oven; as soon as done unmold the cakes on a grate and let cool off; then pare them with a knife to give them the appearance of an egg. Put ten egg-yolks and eight ounces of sugar in a bowl and dilute with a quart of cream flavored with vanilla, then strain through a tammy. Soak the brioches in this cream, drain and roll them in pulverized macaroons; dip them in beaten eggs, roll in bread-crumbs and plunge into hot frying fat to fry to a fine color; drain, wipe and dish them up in a circle; fill the interior space with a compote of cherries with prunelle and serve separately some of the syrup from the compote.