1246 | Choux à la Crême.
—Prepare a pâte-à-chou as for No. 1240, and put it into the bag. Press it down onto a baking-sheet into six round, equal cakes, about two inches high. Glaze the surface of each with beaten egg. Bake in a moderate oven for thirty minutes. Watch them carefully, and when they are of a good golden color, remove from the oven and let cool for half an hour. Make an incision on one side, about half-way in the cakes, using a pair of scissors. Fill the insides with crême patissière (No. 1242), and close them again. Dredge well with powdered sugar, and dress on a dessert-dish, with a folded napkin, before sending to the table.