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Gateau Saint Honore Recipe
|Puff pastry||6 Ounce (175 Gram)|
|For choux pastry|
|Water||1⁄2 Pint (300 Milliliter)|
|Butter||4 Ounce, diced (115 Gram / 1/2 Cup)|
|Plain flour||4 1⁄2 Ounce, sifted (130 Gram / Scant 1 1/4 Cups, All Purpose)|
|Salt||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Eggs||4 , lightly beaten|
|Beaten egg||1 (For Glazing)|
|For creme patissiere|
|Superfine caster sugar||2 Ounce (50 Gram / 1/4 Cup)|
|Plain flour||30 Milliliter (2 Tablespoon, All Purpose)|
|Cornflour/Cornstarch||30 Milliliter (2 Tablespoon)|
|Milk||1⁄2 Pint (300 Milliliter / 1 1/4 Cups)|
|Double heavy cream||1⁄4 Pint (150 Milliliter / 2/3 Cup)|
|Orange liqueur||30 Milliliter (2 Tablespoon, Such As Grand Marnier)|
|Granulated sugar||8 Ounce (225 Gram / 1 Cup)|
|Water||4 Fluid Ounce (120 Milliliter /1/2 Cup)|
Serving size: Complete recipe
Calories 4718 Calories from Fat 2209
% Daily Value*
Total Fat 249 g382.8%
Saturated Fat 112.4 g562.1%
Trans Fat 0 g
Cholesterol 2044.9 mg
Sodium 1930 mg80.4%
Total Carbohydrates 548 g182.8%
Dietary Fiber 6.6 g26.4%
Sugars 313.7 g
Protein 72 g143.6%
Vitamin A 134.2% Vitamin C 1.2%
Calcium 60.3% Iron 61.7%
*Based on a 2000 Calorie diet
2. To make the choux pastry, put the water and butter in a large pan. Heat until the butter has melted, then bring to the boil.
3. Quickly tip in all the flour with the salt, remove the pan from the heat and beat vigorously until the mixture leaves the sides of the pan. Beat in the eggs, a little at a time, to form a paste.
4. Preheat the oven to 200°C/400°F/ Gas 6. Spoon the choux pastry into a piping (pastry) bag fitted with a 1cm/ 1/2in plain nozzle. Pipe a spiral of choux on to the puff pastry base, starting at the edge and working to the centre.
5. Use the remaining choux pastry to pipe 16 small buns on to a baking sheet lined with baking parchment. Brush the buns and the choux pastry spiral with egg to glaze. Bake the small buns for about 20 minutes and the choux-topped puff pastry on the shelf below for about 35 minutes, or until well risen.
6. Pierce several holes in the top and sides of the spiral, and pierce one small hole in the side of each bun, using a fine skewer. Return the pastry to the oven for 5 minutes more to dry out. Cool on a wire rack.
7. To make the creme patissiere filling, whisk the egg yolks and caster sugar until light and creamy. Whisk in the flour and cornflour. Bring the milk to the boil in a pan and pour over the egg mixture, whisking all the time. Return the custard to the cleaned pan and cook for 2-3 minutes, until thickened and smooth. Cover with dampened baking parchment and leave to cool.
8. Whip the cream lightly and fold in to the creme patissiere with the orange liqueur. Spoon half into a piping bag fitted with a small plain nozzle and use to fill the choux buns.
9. To make the caramel, heat the sugar and water in a pan until completely dissolved, stirring occasionally. Bring to the boil and cook until it turns a rich golden colour. Remove the pan from the heat and set over a large bowl half-filled with just boiled water to keep the caramel liquid.
10. Place the puff and choux pastry base on a serving plate. Dip the bases of the choux buns, one at a time, into the caramel and arrange in a ring around the edge of the pastry case.
11. Pipe the remaining creme patissiere into the centre of the case. Drizzle the tops of the choux buns with the remaining caramel and leave to set. Set aside in a cool place for up to 2 hours before serving.