St Honore Gateau
Ingredients
- Base is puff pastry but sometimes tart dough is used. Rings of
- choux are piped around the puff. Cream puffs are piped onto the
- same sheet. Bake the pieces until they are done (the creampuffs
- will be taken off first). Fill the cream puffs with pastry cream
- and then dip in caramel. Fill the base with Creme St. Honore enough
- to cover the choux (8 ounces pastry cream: 2 ounces whipped whites).
Instructions
Cover the pastry cream with whipped cream using a st. honore tip (using a paper pastry bag). Pipe a thin layer of whipped cream around the edge of the base to stick the cream puffs into. Chocolate shavings may be put on the middle of the cake. Pate a Choux recipe 12 ounces milk 12 ounces water 12 ounces butter 3 ounces sugar 1/2 ounce salt 1 pound bread flour 12 eggs approximately Sift the flour onto a parchment. Heat the water and or milk with the sugar, salt and butter. Bring to the boil and remove from the heat. Add the flour quickly and stir until it becomes one ball. Return to the heat to evaporate some of the water. Transfer the mixture to the mixer and beat on slow with a paddle. Add the eggs one at a time just until incorporated. You may not need all the eggs. The paste should be firm to pipe but smooth and shiny. Bake at 400F to start and lower to 350F. When bottoms brown, double sheetpan.
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