Chateau Framboise

Fasten a round layer of office paste (No. 143) on a dish and on it place a charlotte mold half an inch narrower than the paste. Prepare a cream cake paste (No. 132) with five ounces of butter, three gills of water, seven ounces of flour, a spoonful of sugar, lemon peel, a grain of salt and five eggs. Put this paste into a socket pocket (Fig. 179), and put it on a baking sheet in the shape of thin even eclairs as long as the mold is high; then bake them in a slack oven until dry, then allow to cool. After the cakes are detached from the sheet, keep them warm for a few moments. When cold, open and fill them with raspberry jam (No. 3695) pushed through a cornet, and glaze over with sugar cooked to "crack" (No. 171). As this becomes cold dip one end and one side into the same sugar so as to enable them to stand upright on the layer of office paste around the mold. When the sugar is cold lift out the mold and fill the inside of the case with a raspberry bavarois preparation, the same as for No. 3134, thickened on ice, and lastly having a salpicon of candied pineapple added to it.