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Saint Honore Gateau Ingredients For puff pastry: 3/4 cup plain flour 1/4 tsp salt 4 tbsp butter flour for rolling out 2 eggs, beaten, for glazing For choux pastry: Instructions. Sift flour into a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. . Add enough cold water to make a stiff dough. . Press the dough together with your fingertips. . Rest the dough in the refrigerator while making the choux pastry. . Put water in a saucepan and add the butter with the salt. Heat gently . . When the butter has melted, bring to the boil and add all the flour at once. . Immediately remove the pan from the heat and stir the flour into the liquid to make a smooth paste which leaves the sides of the pan clean. Set aside to cool slightly. . Add the egg yolks and beat well. Add the whole eggs, one at a time, beating well after each addition. Continue beating until the paste is very glossy. . Roll out the chilled pastry on a lightly floured surface to a 20 cm round. Place on a baking sheet. . Put the choux pastry into a piping bag fitted with a 1 cm nozzle; pipe a circle of it around the edge of the pastry. Brush with beaten egg. . Use the remaining choux pastry to pipe 18 - 20 small puffs on a separate baking sheet. . Bake both pastry round and puffs for 15 minutes at 200 deg C, then lower the oven temperature to 190°C for 10 - 15 minutes until the choux ring is well risen and golden brown. . Slit the puffs to release the steam, then cool on wire racks. . To make the pastry cream, separate 2 of the eggs. Reserve the whites. . Combine yolks, whole egg and sugar in a bowl and beat well. Stir in the flours and vanilla essence. . Heat the milk in a saucepan and gradually beat it into the egg mixture. . Return the mixture to the clean pan and bring to the boil, stirring all the time. Boil for 2 - 3 minutes. . Pour the mixture into a clean bowl, cover with buttered greaseproof paper and leave until cold. . In a bowl, whip the cream until stiff. Place in a piping bag and fill the choux puffs. . Combine the sugar and water in a heavy-bottomed saucepan and heat until the sugar has dissolved. . Boil until the mixture turns a pale straw colour. . Remove from heat and dip the bottom of each puff quickly in the syrup. Arrange on the choux round. . Whisk the egg whites until stiff. Fold into the pastry cream, adding any leftover whipped cream. . Fill the pastry with the cream. Pour remaining caramel over the puffs/cake. |