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Cannelons with Whipped Cream

Procure six small sticks wood, three and a half inches long by one inch in diameter. Roll out on a lightly floured table half a pound feuilletage to a fourth of an inch in thickness, then cut in bands half an inch wide. Lightly wet one side of each band, then carefully twist the bands around the sticks, wet parts up, to completely cover sticks. Place in a lightly wetted baking tin, egg surface of the cannelons, and set in oven twenty minutes. Remove, let rest six minutes. Detach sticks from cakes, then fill them with whipped cream. Dress on dish with a folded napkin, sprinkle a little powdered sugar over and serve.