Manon Gâteau (French).—Roll out a round of puff paste, and line a plain tin ring with it, then pour into it some good thick pastry custard flavoured to taste (vanilla is most used), dust this with vanilla sugar or with shred candied fruit, cover it with a round of puff paste rolled out very thin, pressing the edges well together, decorate with little pastry leaves, glaze it with beaten egg, and bake. When three parts done, dust the cake with caster sugar, glaze, and finish baking in a rather cooler oven. This cake may be eaten hot or cold.