Cream Cakes with Burnt Almonds and Glazed Cream Cakes

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).

To Giaze 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.