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St. Honore Cake

Roll out on a lightly floured table a quarter pound feuilletage to a round piece eight inches in diameter, place on a lightly wetted pastry pan and wet the edges of paste a little. Prepare a pate-a-choux place it in a pastry bag, with a quarter-inch tube at the bottom, press three-quarters of the pate around the wet edges, making a nice border, and set in a moderate oven for twenty minutes. With the balance of the pate make small balls the size of hickory nuts on a small pastry pan and set in oven for fifteen minutes. Place in a copper basin three ounces granulated sugar with a half gill water, boil for eight minutes, then drop in the small balls, one by one, and roll them in the syrup. Arrange one beside another on the border, place half a candied cherry over each ball, then fill up the centre with a St. Honore cream, dress on a dish with a folded napkin and serve.