Line 20 common patty pans with a very thin bottom of good pie paste or sweet tart paste and put in each one a spoonful of cream puff mixture - the same as for Boston cream puffs - spread it evenly, then bake about 20 minutes. Have some syrup ready and brush over the tops and dredge with either cocoa-nut or chopped almonds. They are risen high and hollow like cream puffs in the baking and this surface dredging is to be done while they are hot. After that raise one end with the point of a knife and insert a teaspoonful of any kind of pastry cream.

Cost of material - about 2 cents each.