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Homemade Gateau Saint Honore Recipe
|Butter||6 Tablespoon, cut in small pieces (80 Gram)|
|Sugar||3 Tablespoon (40 Gram)|
|All-purpose flour||160 Gram, sifted (1 Cup)|
|Butter||125 Gram (0.5 Cup)|
|Water||250 Milliliter (1 Cup)|
|All-purpose flour||150 Gram, sifted (1 Cup)|
|Eggs||4 , beaten|
|Custard butter cream/French butter cream||1 Cup (16 tbs)|
|Apricot jam||75 Gram (0.25 Cup)|
Serving size: Complete recipe
Calories 3894 Calories from Fat 1931
% Daily Value*
Total Fat 219 g336.7%
Saturated Fat 118.6 g592.8%
Trans Fat 0 g
Cholesterol 1493.3 mg
Sodium 572.8 mg23.9%
Total Carbohydrates 377 g125.6%
Dietary Fiber 8.4 g33.5%
Sugars 126.8 g
Protein 69 g137.2%
Vitamin A 131.3% Vitamin C
Calcium 22.4% Iron 102.8%
*Based on a 2000 Calorie diet
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.
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.