Gateau mile feu Hies

Ingredients

• 1 lb. best puff-paste (feuilletage)
• 1/2 pint vanilla bavaroise
• 2 to 3 tablespoonfuls strawberry or raspberry jam
• 1 oz. chopped pistachios
• royal icing
• 1 teaspoonful ground cinnamon

Method

1. 1

   Roll out the paste about a quarter of an inch thick, and cut out a number of rounds, the first being about the size of a plate and each of the remaining ones should be gradually smaller in size.

2. 2

   Put them on a wetted baking-sheet, mix the royal icing with the ground cinnamon and spread the surface of each round of paste with a thin layer of this.

3. 3

   Bake in a fairly hot oven to a golden brown and let cool.

4. 4

   Put a thin layer of jam on top of the icing and a layer of bavaroise; arrange them on top of each other, the largest round at the bottom and the smallest on top.

5. 5

   Decorate the whole according to taste with glace royale, chopped pistachios, and glace cherries if liked.

6. 6

   Place it in a very hot oven for a few minutes only, so as to set the icing.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 479. The excerpt below is the record exactly as published.

Gateau mile feu Hies. — 1 lb. best puff-paste {feuille- tage), No. 1944, f pint vanilla bavaroise set in a plain mould, 2 to 3 tablespoonfuls strawberry or raspberry jam, 1 oz. chopped pistachios, royal icing, 1 teaspoonful ground cinnamon

Cook this with the app: pantry check, scaling, and the assistant.