Croûte de grande Timbale (Case for a Large Timbale)

Ingredients

• paste for the case (the paste being used)
• noodle paste
• butter
• flour
• split peas

Instructions

1. Butter a charlotte mould. If the crust is for an Entrée, decorate the sides with pieces of noodle paste; if it is for an Entremets this is unnecessary, since it is decorated on the outside after baking.
2. If the mould is decorated in advance, moisten the pieces of the decoration lightly so that they adhere to the crust.
3. Mould the paste into a ball and roll it out into a round 20 centimetres in diameter; dust with flour.
4. Fold the round in two and bring the edges towards the centre, so as to form a sort of skullcap, avoiding folds.
5. Flatten it with the rolling pin to an even thickness of 8 millimetres and lay it in the mould, pressing it well into the bottom and against the sides.
6. Line the bottom and the sides with fine buttered paper and fill with split peas.
7. Lay a plug of paper on the peas to form the dome, cover with a thin sheet of paste and seal it to the edges of the timbale.
8. Form the crest by pressing between the fingers the paste rising above the edges of the mould, and pinch it inside and outside.
9. Moisten the added sheet lightly and form the lid by arranging on it several rows of paste leaves cut with a cutter or a knife.
10. Complete the lid with 3 or 4 fluted rounds of different sizes, stuck one on the other and pierced in the middle with a plain round cutter.
11. Leave an opening in the sheet forming the base of the lid so that the steam can escape during baking.
12. Gild, and bake in an oven of good moderate heat.
13. When the baking of the crust is assured, remove the lid and take out the split peas and the paper.
14. Gild the inside of the timbale and dry it at the mouth of the oven for a few minutes, or unmould it at once and dry it in the drying-oven.