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Pain De La Mecque

Prepare a pate-a-choux, have a very clean pastry sheet ready. With a tablespoon take up as much as spoon can hold, lightly smooth surface with blade of a buttered knife, then with another tablespoon dipped in melted butter scoop out paste from the other spoon, drop it in the pan, and continue in same manner until paste is all in. dredge a little powdered sugar over, set in oven for twenty-five minutes, remove, let rest for five minutes, then split open the cakes without detaching them. Beat up one and a half gills thick cream to a stiff froth, add one ounce powdered sugar, half teaspoon vanilla essence, and beat for a minute more. Drop the whipped cream in a pastry bag with a tube at the bottom and fill up the inside of the cakes with it, dress on a dish with a folded napkin, sprinkle a little powdered sugar over and serve.