Homemade Gateau Saint Honore Recipe
Heavenly, superb, outstanding, are just some words to describe Gateau Saint Honore. Treat your near and dear ones with this amazing Gateau Saint Honore as a Dessert . If there is one French dish that is unanimously regarded as the best in flavor, it is this Gateau Saint Honore. You have already been deprived of this Gateau Saint Honore recipe, don't miss it now.
Ingredients
Pastry:
6 tablespoons (80 g) butter, cut in small pieces
3 tablespoons (40 g) sugar Pinch of salt
1 egg yolk
Generous 1 cup (160 g) all-purpose flour, sifted
Cream Puff Paste:
1/2 cup (125 g) butter
1 cup (250 ml) water
Pinch of salt
1 cup (150 g) all-purpose flour, sifted
4 eggs, beaten
Filling & Glaze:
1 quantity Custard Butter Cream or French Butter Cream
1/4 cup (75 g) apricot jam
Directions
To make pastry, knead butter, sugar, salt, egg yolk and flour to make a dough.
Cover and refrigerate 30 minutes.
On a floured surface, roll out dough to a 10-inch (25-cm) round.
Place on a baking sheet.
Preheat oven to 400°F (205°C).
To make cream puff paste, put butter, water and salt into a medium saucepan; melt butter over low heat.
Quickly bring to a boil.
Remove from heat and beat in flour all at once.
Return to heat and cook 1 minute, stirring constantly.
Cool slightly.
Gradually beat in eggs, making sure they are thoroughly mixed.
Put cream puff paste into a pastry bag fitted with a large fluted nozzle.
Pipe a thick ring over the edge of the dough round.
Pipe 8 to 10 individual puffs separately on baking sheet.
Bake 25 to 35 minutes or until firm and golden.
Cool on a rack.
To fill and glaze, make Custard Butter Cream, or French Butter Cream and use to fill cooled cream puff ring.
Arrange puffs around edge of filling.
Warm jam; press through a strainer to obtain jelly.
Brush warm jelly over ring and puffs.
Cover and refrigerate 30 minutes.
On a floured surface, roll out dough to a 10-inch (25-cm) round.
Place on a baking sheet.
Preheat oven to 400°F (205°C).
To make cream puff paste, put butter, water and salt into a medium saucepan; melt butter over low heat.
Quickly bring to a boil.
Remove from heat and beat in flour all at once.
Return to heat and cook 1 minute, stirring constantly.
Cool slightly.
Gradually beat in eggs, making sure they are thoroughly mixed.
Put cream puff paste into a pastry bag fitted with a large fluted nozzle.
Pipe a thick ring over the edge of the dough round.
Pipe 8 to 10 individual puffs separately on baking sheet.
Bake 25 to 35 minutes or until firm and golden.
Cool on a rack.
To fill and glaze, make Custard Butter Cream, or French Butter Cream and use to fill cooled cream puff ring.
Arrange puffs around edge of filling.
Warm jam; press through a strainer to obtain jelly.
Brush warm jelly over ring and puffs.
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