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Gateau, Carmelite

Prepare a pate-a-choux. Slide a quarter-inch tube to the bottom of a pastry bag, drop the paste into the bag, then have a clean baking tin; press down the paste into large olive shape in the tin and set them to bake in a slack oven for twelve minutes. Remove, let cool off.

Place half a pint of sweet cream in a copper basin, set on the ice and whisk up to a thick frost, then add two ounces fine sugar and one teaspoon vanilla essence; whisk again for a minute. Thoroughly wash and dry the bag used before, then drop the whipped cream into the bag, with the tube at the bottom as before. With a small stick the size of a pencil make a small, round opening in the centre and bottom of the cakes and insert cream in the opening of each cake. Have a clean melonshaped, quart pudding mould. Then carefully line the bottom and sides of the mould with the cakes and fill the interior of the mould with the rest of the cream. Carefully turn the cake into a cold dish, dredge a little fine sugar over and serve.