No. 3294
Cream Cakes Iced with Chocolate, Vanilla or Coffee
Choux a la Creme Glaces au Chocolat, a la Varille 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.