Tipsy Gala Ring
|Water||1⁄4 Pint (150 Milliliters)|
|Butter||2 Ounce (50 Grams)|
|Plain flour||2 1⁄2 Ounce, sieved (65 Grams)|
|Eggs||2 , beaten|
|Flaked almonds||1 Ounce (25 Grams)|
|Castor sugar||2 Tablespoon (To Sprinkle)|
|Double cream||1⁄2 Pint (300 Milliliters)|
|Grated orange rind||1⁄2|
|Icing sugar||4 Tablespoon (For Decoration)|
Put the water and butter in a saucepan.
When the butter has melted, bring the liquid quickly to the boil.
Remove from the heat and beat in the flour.
Continue to cook for a few seconds until the mixture comes away from the side of the pan.
Allow to cool.
Turn the mixture into the bowl, fitted with the double-bladed chopping knife.
Gradually add the beaten eggs through the feed tube, mixing all the time.
Use the mixture to fill a piping bag, fitted with a plain 2.5-cm/1 -in nozzle, and pipe a 23-cm/9-in ring onto a greased baking tray.
Sprinkle the top with the almonds and a little sugar.
Bake in a moderately hot oven (200C, 400 F, gas 6) for 20 minutes.
Reduce the temperature to moderate (180C, 350F, gas 4) for a further 20-25 minutes.
Remove from the oven and cool on a wire tray.
For the filling, whip the cream and Cointreau together.
Peel and chop the peaches and fold into the cream with the orange rind.
Split the choux ring and fill with the cream mixture.
Dust the top with icing sugar.
To Peel Peaches Place the fruit in a bowl and pour on freshly boiling water to cover.
Leave for 1 minute, then drain and peel the peaches - the skin will come off easily.
To prevent peaches from discolouring, sprinkle the cut fruit with a little lemon juice.