Ingredients

  • Choux Pastry Ring
  • 150 grams plain flour
  • 225 milliliters water
  • 90 grams butter, unsalted
  • 1 teaspoon salt
  • 6 eggs
  • 2 tablespoons almonds, sliced
  • 15 grams sugar, powdered for dusting
  • Cream Filling
  • 5 egg yolks
  • 90 grams sugar, caster
  • 45 grams plain flour
  • 350 milliliters milk
  • pinch salt
  • 2 ½ teaspoons instant coffee or praline

Directions

1. Preheat oven to 400*F/200*C/GM6. Butter a baking sheet.
2. Choux Pastry: Sift flour onto a piece of wax paper. In a saucepan heat water, butter and salt until butter is melted. Bring to a boil and remove from heat. Add the flour all at once and beat vigorously with a wooden spoon until mixture comes away from the sides of the pan in a ball. Put back on the heat for 30 seconds, stirring, to dry the dough. Transfer dough to a plate to cool.
3. With a wooden spoon, beat 4 eggs, one by one, into the dough, beating well after each addition. Beat 5th egg and add to dough a bit at a time until dough falls from spoon, still holding its shape.
4. Place dough in pastry bag with 3/4" plain tip and pipe a 10-12" ring on the prepared baking sheet. Pipe a smaller ring just inside it. With remaining dough, pipe a third ring on top of the other two. Beat the remaining egg with a pinch of salt and brush the dough with it. Sprinkle with sliced almonds. Bake for 30-35 minutes or until pastry is very firm. Make sure cracks on side are brown. Transfer the ring to a rack. While still warm, slice the ring horizontally in half so steam can escape.
5. Filling: Beat egg yolks with sugar until thick and light. Stir in flour. Scald milk with salt and coffee. Whisk milk into eggs. Return to clean pan and whisk over gentle heat until boiling. Cook cream gently 1-2 minutes, whisking constatnly. Pour into a bowl and rub the surface with butter to prevent a crust. Leave until cold.
6. To finish: Scoop cream into pastry bag fitted with large star tip. Put lower half of ring on serving plate. Pipe the cream in rosettes onto the ring, large enough to spill over the sides. Top with upper ring. Sprinkle with powdered sugar.
7. Gâteau can be filled up to 2 hours before serving. Keep it in refrigerator.
8. Ring and creme can be made up to 8 hours ahead. Keep pastry in airtight container and cream in refrigerator.

Notes
Serving Ideas:Original serves 10.


Categories
CustardsPuddings
Keywords
CustardsPuddings
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