APRICOT ST. HONORE

Press, Volume CIII, Issue 30395, 20 March 1964, Page 2

APRICOT ST. HONORE

An exotic-looking gateau to make for a dinner party sweet for about 10 people can be made using apricots. Choux pastry makes it and if baking instructions are followed, it is in no way difficult for all its air of sophistication ana skill. A cream-filled base of eream puff mixture is topped with glazed apricots and surrounded with small creamfilled and chocolate-topped puffs to make a most delicious confection. Ingredients: 2oz butter i pint hot water 4oz flour 4 eggs i pint cream 1 small jar or tin apricots

Yellow and red colouring 1 teaspoon arrowroot Sugar Chocolate butter icing. Method: Grease a 10-inch round cake tin and one baking slide. Bring 2oz butter and j pint water to -a fast boil and add all at once the warmed flour, stirring until smooth and rolled into a ball. Remove from the heat, cool and turn into mixing bowl. Add four small eggs one at a time, beating each in until the mixture is smooth. Spread sufficient of the mixture out to cover the bottom of the round cake tin with a layer about one-third of an inch thick. Stand the baking tray on top of the tin and put the remaining mixture out in neat small rounds the size of a large walnut Bake with the tray covering the tin at 400 degrees for 40 minutes, when the top buns Should be light and puffed and browned. Without lifting the tray from the oven, scoop these buns off on to a wire tray and close the oven door again, leaving the tray still covering the tin. Do not lift it at all. Continue cooking for a further 25 minutes, reducing the heat to 375 degrees after 10 minutes. Turn out and cool. Split the puffs, removing any pastry inside, and do the same thing where it is possible in the base, which will be risen in bubbles and round the edges. Fill the puffs with slightly sweetened whipped cream and top them with chocolate butter icing. Insert cream into the bubbles

and edges which have been cut on the base.

Drain apricots, mix arrowroot with the juice and colour with a drop each of yellow and red colouring to tint a stronger apricot colour. Stir over heat until boiling and thick and clear, then cool. Arrange aprieots on the centre of the base and spoon glaze over them. Arrange a ring of the filled puffs round the edge.