Make 20 cream puffs of either of the three mixtures above directed and take care not to have the paste too soft through the eggs being very large or the flour scant, as these should rise round and hollow, and not run out wide on the pans.

When baked have some grated cocoa-nut mixed with granulated sugar ready on a dish and roll the puffs in it, giving a good coating. Set them in a warm place to dry. If you use desiccated cocoanut, mix it with syrup hot.