Homemade Gateau Saint Honore Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Interest Group

Ingredients

 Butter6 Tablespoon, cut in small pieces (80 Gram)
 Sugar3 Tablespoon (40 Gram)
 Salt1 Pinch
 Egg yolk1
 All-purpose flour160 Gram, sifted (1 Cup)
 Butter125 Gram (0.5 Cup)
 Water250 Milliliter (1 Cup)
 All-purpose flour150 Gram, sifted (1 Cup)
 Eggs4 , beaten
 Custard butter cream/French butter cream1 Cup (16 tbs)
 Apricot jam75 Gram (0.25 Cup)

Nutrition Facts

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

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.

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