For the Parisian balls, beat the eggs, powdered sugar and vanilla sugar until foamy. Mix flour with baking powder and fold in. Spread the dough on a baking tray lined with baking paper (25 x 35 cm) and bake at 190 degrees for approx. 12 – 15 minutes.
After baking, turn out and remove the paper. When the sponge has cooled, cut out round slices (3 – 4 cm in diameter).
For the cream, heat the whipped cream and chocolate and mix well. Bring the cream to the boil once and refrigerate (preferably overnight).
Pipe the cream onto the sponge cake slices in a dome shape or with a piping bag and chill again. Then glaze with chocolate icing and sprinkle with sugar sprinkles.