As these need not rise so much, you can use the trimmings from patties to make them. Roll the paste quite thin; double it without rolling it again, and cover patty pans with it, pressing the bottom as thin as you can, but not the sides or edges; cut pieces of bread the size of the bottom of the patty pans and put one in each. Bake in a quick oven. When done take out the bread and put jam or preserve in its place. You may, when cool, if you choose, put a spoonful of stiff whipped cream on them; or instead of the jam fill them with frangipani cream. In this case only let them color very lightly in the oven, and when filled with the cream return them to the oven to brown.