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Gateau Paris
ingredients
100g butter
125ml milk
125ml water
1 teaspoon sugar
½ teaspoon salt
150g sieved plain flour
4 large eggs, beaten
1 egg, beaten for glaze
24 cherries, pitted
Caramel custard
200g caster sugar
1/3 cup water
700ml milk
4 egg yolks
30g flour
25g cornflour
method
1. Preheat the oven to 200C. Line a biscuit tray with baking paper and draw a 20cm ring onto the paper.
2. Put the butter, milk, water, sugar and salt into a saucepan and bring to the boil. As soon as it starts to boil, remove from heat and add all the flour while stirring. Replace on heat and stir for 2-3 minutes until the mixture comes away from the sides of the saucepan. Remove from heat and put into a large bowl. Gradually beat in the eggs a little at a time. The mixture should just fall from the spoon
3. Put the dough into a pastry bag fitted with a 2cm plain tube and pipe around the ring drawn on the paper. Pipe a second ring of dough just inside the first. Pipe another ring of dough on top, on the crack between the first two rings. Brush with the egg glaze. Bake in the heated oven for 40-45 minutes or until the cakes are firm, brown and thoroughly baked. Transfer to a cooling rack and while the cake is still warm, split horizontally with a sharp knife so the steam can escape.
Custard
1. Put the sugar and water into a heavy bottom saucepan and over a low heat melt the sugar. When dissolved, turn up the heat and when it is bubbly and brown, pour on 600ml milk. Stir until the sugar dissolves. Take off the heat.
2. Mix the flours with the remaining 100ml milk until smooth and then add the egg yolks and cream together. Pour on the milk and mix well. Return the mixture to the pan and bring slowly up to the boil, stirring continuously. When thick and smooth, take off the heat and allow to cool.
To assemble the cake put the custard into a piping bag. And fill the lower half of the ring. Sprinkle with cherries. Put the top on and dust with icing sugar before serving.
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