Ingredients. - Choux paste, chocolate or coffee icing, cream, custard or jam.

Method. - Put the choux paste into a forcing-bag, and press it out on to a buttered baking-sheet in the form of small savoy biscuits. Or if a bag and pipe are not available, roll it on a floured board to the same shape. Bake from fifteen to twenty minutes in a moderate oven, let them cool on a sieve, then make an incision on the side of them and scoop out the soft interior. Fill the cavities with stiffly-whipped sweetened cream, confectioners' custard or jam, and coat them with chocolate or coffee icing.