DIRECTIONS:
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CHOU PASTE
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Place the water-milk mixture in a saucepan and add the salt, sugar and
butter.
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Bring slowly to a boil, then remove from the heat and add the flour all
at once.
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Beat the dough vigorously with a wooden spoon, replace the saucepan on
the heat and beat the dough for 1 minute or until it comes away from the
sides of the pan and no longer sticks to the spoon.
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Transfer the dough to a warmed mixing bowl.
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Add a third of the beaten egg beating the dough al the while with the spoon.
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When the egg is completely mixed in add one half of the remaining beaten
egg, still beating the dough vigorously until completely incorporated,
and then add the remaining egg and continue to beat until the dough is
smooth.
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THE CAKE
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The base is a ten inch diameter round of Puff Pastry Dough with a ring
of Chou Paste piped around the outside edge with a Pastry Bag fitted with
a plain tip about 1/2 inch opening.
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Another ten to sixteen small round domes of Chou Paste are piped out on
the same parchment lined pan.
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These should be about 1 1/4 inches in diameter.
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This is all baked until golden brown in an oven heated to 450F.
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The small domes will be done first and will have to be pulled from the
oven.
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They will puff up and turn a lovely golden brown when done.
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Watch the browning of the Chou Ring. If it is browning faster than
the Puff Pastry, lower the oven heat and bake out longer.
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When done, remove and let cool.
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THE FILLING can be either of the following:
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- Creme Chantilly - vanilla flavored sweetened whipped
cream or
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- Creme Chiboust - which is Pastry cream mixed with Italian
Meringue and flavored with rum, coffee or kirsch.
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The little domes, when cool, are filled with the Creme Chantilly by poking
a small hole in the bottom of them and piping the filling in with a Pastry
bag fitted with a small plain tip.
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Then they are dipped in a caramel made of 3/4 cup granulated sugar cooked
with 3 tablespoons water until it just begins to darken.
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Place them at regular intervals around the baked Chou Ring.
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Attach them with a little of the caramel to hold them in place.
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Fill the center of the Ring with the Creme Chantilly piped out of a Pastry
Bag fitted with a larger tip.
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Refrigerate the cake until ready to serve.
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