Mix 6 egg yolks with ⅜ lb sugar until white. Add ⅜ lb flour and 6 beaten egg whites. Mix carefully, press out from a paper tube or canvas bag to form small round pirozhki, sprinkle with sugar, and bake. Or, to keep the pastry from spreading and to ensure that the circles are the same size, bake them in small round pans (1 vershok in diameter). After they have finished baking, hollow out these buns (pirozhki) from underneath and fill with whipped heavy cream and sugar (½ glass cream, about 2–4 pieces sugar, and, if desired, a little vanilla). Stack in pairs, dip in chocolate, lay on a wire rack, and place in the summer oven for several minutes.
Prepare the chocolate as follows: Bring to a boil ⅛ lb chocolate, ½ lb sugar, and 2 glasses milk. Strain and reboil until the mixture thickens and is reduced to 1½ glasses. Remove from the fire and beat with a wooden spoon until the liquid cools and begins to form a thin membrane. Dip the buns in this chocolate. Yields 13–15 pairs.