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Method:
Sift 50 g/2 oz of the flour and a pinch
of salt into a bowl. Make a well in the centre and add 25 g/1 oz/
2 tbsp of the butter, 25 g/1 oz/2 tbsp of the caster sugar and a few
drops of vanilla essence. Separate one of the eggs, reserving the egg
white covered in a separate large bowl. Add the egg yolk to the flour
and butter. Work with the fingertips, drawing in the flour until the
mixture forms a paste. Wrap in clingfilm (plastic wrap) and chill for
30 minutes.
Put the remaining butter in a saucepan with the water and heat until
the butter melts. Meanwhile, sift all but 25 g/1 oz of the remaining
flour with 2.5 ml salt on to a sheet of greaseproof (waxed) paper.
When the butter has melted, add the flour all in one go and beat until
the mixture is smooth and leaves the sides of the pan clean. Remove
from the heat. Beat 3 eggs lightly and beat into the flour mixture a
little at a time, beating well after each addition, until the mixture
is smooth and glossy but still holds its shape. Use to fill a piping
bag fitting with a large plain tube (tip).
Roll out the chilled pastry (paste) to a 20 cm/8 in round and place on
a greased baking (cookie) sheet. Prick well with a fork. Pipe a rim of
choux round the edge of the pastry round. Beat a further egg and use
to brush the choux pastry. Bake in a preheated oven at 200°C/400°F/gas
mark 6 for about 25 minutes until golden brown.
Meanwhile pipe about 15 small choux
balls on to a separate greased baking sheet and brush with the beaten
egg. Bake in the oven for about 15 minutes or until golden and crisp.
Leave all the pastry to cool.
Put the granulated sugar in a small saucepan with 30 ml/2 tbsp water.
Heat, stirring, until the sugar dissolves, then boil until the mixture
is a pale golden brown. Use a fork to hold each choux ball and dip in
the hot syrup. Place immediately round the choux pastry rim.
Separate the remaining eggs, adding the
whites to the reserved white. Beat the remaining caster sugar into the
egg yolks until thick and pale. Whisk in the remaining flour and a
little of the milk. Bring the remaining milk just to the boil. Whisk
into the egg yolk mixture. Return to the pan, slowly bring to the boil
and cook for 2 minutes, stirring all the time. Flavor to taste with
vanilla essence. Whisk the egg whites until stiff. Fold into the hot
custard, then cook gently, stirring, for 2 minutes. Leave to cool.
Spoon into the choux cake and decorate with glace cherries and
angelica leaves all round the edge. Chill until ready to serve.
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