Ingredients

• 1 egg and 1 yolk eggs, 1 whole egg and 1 yolk
• 25g (1 oz) flour
•   vanilla essence
• 50g (2 oz) caster sugar
• 300ml milk
• 300ml whipping cream
•   almonds, toasted and chopped
•   glacé cherries
•   apricot jam
•   angelica

Method

1. Make the base by rubbing the butter into the flour and sugar, adding the beaten egg to make a soft pastry. Roll out to a circle 18–20cm (7–8") across. Place on a greased baking tray.
2. Brush egg white in a border round the base. Place the choux pastry in a piping bag with a large tube. Pipe a ring of choux pastry round the base and use the remainder to form little choux balls.
3. Bake in a hot oven at 245°C (475°F, Mk 9) for 25 minutes, removing the choux balls earlier if they are cooked. Skewer air vents in the choux as usual and leave to cool.
4. Make the custard by beating together the eggs and sugar and working in the flour. Add the milk and flavouring essence, place in a pan and bring to the boil, stirring all the time until the mixture thickens.
5. Remove the custard from the heat, spoon out into a circle to fit the gateau and allow to cool before placing in the cake.
6. Fill the puffs with a little whipped cream, brush the top with warmed apricot jam and chopped toasted almonds.
7. Brush the base with more warmed jam and stick the choux round the crown with this. Finish off by piling whipped cream on top and decorating with angelica and cherries.

Notes