2671—Cerises à la Dubarry

Line a flawn-ring with good, short paste; set it on a small round baking-sheet; prick the paste on the bottom to prevent its blistering while baking, sprinkle with powdered sugar, and garnish with fine, stoned cherries, pressed snugly one against the other.

Bake the flawn in the usual way and let it cool.

When it is quite cold cover the cherries with Chantilly cream, combined either with ordinary No. 2352, Pralin or with crushed macaroons.

Smooth the surface of the cream, as also the sides of the flawn; cover it with macaroon powder, and then decorate by means of the piping-bag with white and pink Chantilly cream.