Parisian Cakes

Lay a band of puff paste parings (No. 146) three and a half inches wide by twelve inches long on a baking sheet; on the edges place small narrow bands of the same or else twist the edge to form a border; fill it with vanilla pastry cream (No. 46); prick the bottom and push into a hot oven. As soon as done remove the band and allow to cool. Then cover with a preparation made of very lightly beaten royal icing (No. 101) into which shredded almonds have been mixed; dredge over with sugar; cut into crosswise slices an inch and a quarter in size; place these on a baking sheet, then in the oven to color; remove and stand on a wire grate to get perfectly cold.