Cooking For 1966 GATEAU FIESTA

Press, Volume CV, Issue 31030, 9 April 1966, Page 2

Cooking For 1966 GATEAU FIESTA

IBy

CELIA TIMMS]

If any entertaining is planned for Easter a recipe for a “glamour” sweet or dessert could be helpful. I have selected gateau fiesta not only because it looks very beautiful but also because it can be served for a special afternoon tea or as a dessert for dinner. It is simple to make but does require a little extra trouble and care to achieve its full beauty potential. Gateau fiesta has a choux pastry base and a rich chocolate filling. If used as a dessert vanilla ice-cream may be added immediately before serving. BASE You will need: 2oz butter i pint of water 4oz flour Pinch of salt 3 large eggs 1 cup of blanched, shredded almonds Method: Bring butter and water to the boil, remove heat and tip in sifted flour and salt, all at once. Beat until smooth with a wooden spoon, then return to heat and stir continually until mixture forms a ball and leaves the side of the pan;

cool a little. Add eggs one at a time, beating very well after each addition. Fill mixture into large piping bag fitted with large plain tube. Grease a scone tray and mark on it a large circle. Pipe mixture around circle. Brush the top with beaten egg then sprinkle generously with the shredded almonds. Bake 25 to 30 minutes at 330 degrees until well risen and golden brown. Remove and cool. Carefully split in halves and fill with chocolate filling. CHOCOLATE FILLING You will need: 3 dessertspoons flour 3 dessertspoons sugar 2 eggs 2 teaspoons gelatine 1 cup hot milk 4oz dark chocolate 3 dessertspoons water 2 cups heavy cream 1 tablespoonful rum Icing sugar Method: Put one egg and one yolk in a bowl with the flour and 3 dessertspoons sugar. Beat until smooth, add gelatine and mix well, then pour on the hot milk. Stir over heat until mixture just comes to the boil, remove from heat and allow to cool. When almost setting, add the chocolate which has been dissolved with three dessert spoons of water. Stir well and when cool and thick fold in one egg white stiffly beaten and two tablespoonfuls of whipped cream, and rum. Fill bottom half of base with this, using pastry bag and tube. Add a layer of whipped cream, using a rose tube on pastry bag. Cover all with the top half and sprinkle well with Icing sugar. Chill in refrigerator. A further layer of slightly softened ice-cream can be added just before serving, if desired.