COOK

Press, Volume XCVII, Issue 28620, 24 June 1958, Page 2

COOK

with Elizabeth

Gateau St. Honore

This is a classic in the sweet line which you may meet with in many parts of the world on party occasions with many different variations. Sometimes the puffs are glazed with a clear toffee-like glaze; sometimes only cream is used instead of the cream and custard in this my own pet recipe; sometimes almpnd flavouring and chopped almonds replace the chocolate and vanilla motif, but whichever way you finish it, Gateau St. Honore combines pastry, shortcrust or shortcake base with choux paste topping to make a splendid looking and delicious tasting sweet for 10 or 12 people.

Gateau St. Honore: 2oz butter, 2oz sugar, 1 egg yplk, 4oz flour, i teaspoon baking powder, pinch salt, 2-3 drops . vanilla essence. Choux paste: I pint water, 2oz butter, 2|oz sifted flour, 2 eggs, pinch salt. Custard filling: 2oz butter, 2oz flour, 2oz sugar, 1 breakfast cup milk, 2 egg yolks, vanilla essence. Chocolate glace icing: loz grated dark chocolate, 1 tablespoon water, 4oz icing sugar, J teaspoon vanilla. Whipped cream, chopped walnuts. Make the shortcake base oy rubbing 2oz butter into 4oz flour, J teaspoon baking powder, pinch of salt. Mix in 2oz sugar, then add egg yolk and work to a paste. Press out into a large round cake tin with a loose bottom, or form into a neat round nine inches across on an oven slide. Make up choux paste by bringing 2oz butter and j pint of water to the boil, then adding 2ioz flour and beating until mixture rolls up away from the pan Beat in 2 eggs and a pinch of salt. Grease an oven slide and with a teaspoon drop out 18 small balls of the choux paste on to it. Spread the remainder of the paste over the shortcake base. Bake both base and puffs about half an hour in a moderate oven--375 degrees or regulo 5. Make custard by melting 2oz butter and blending in 2oz flour then stirring in 1 cup of milk. When smooth and boiling, beat in 2oz sugar, 2 egg yolks and a few drops of vanilla essence. Allow to cool. Make chocolate glace icing by bringing to the boil 1 tablespoon of water and loz dark chocolate. Allow it to boil a minute, then beat in icing sugar and vanilla.

To assemble the gateau, fill the puffs with custard, and' spread custard remaining over the top of the cake. Dip the puffs in glace chocolate icing and arrange three in a clover leaf on the centre of the cake, with the remaining puffs round the edges at intervals. Spread whipped cream round on the cake, avoding the puffs, and sprinkle with chopped walnuts.