Gateau St. Honoré

• Contributor: Kate

Ingredients

• 1 recipe of Cream Puffs and Cream Patisserie
• 1 sheet puff pastry (store bought)
• 250g (1 ½ cups) sugar
• 100 ml (1/3 cup + 1 tbsp + 1 tsp) water
• 200ml double cream, chilled
• 100ml whipping cream, chilled
• 25g icing sugar
• 1 tsp vanilla extract

Instructions

1. Make cream puffs and cream patisserie, fill the cream puffs
2. Roll Puff Pastry: Roll out the sheet of puff pastry to a 0.5 cm thickness.
3. Cut a 20 cm diameter circle and place it on a baking tray.
4. Bake at 350°F (180°C) for 35-40 minutes until golden brown and crisp. Allow to cool.
5. For the crème Chantilly, whisk the double cream, whipping cream, icing sugar and vanilla extract until just thick enough to pipe. Spoon into the remaining piping bag fitted with a St Honoré nozzle.
6. For the caramel sauce cook the sugar and water until they reach 145°C/310°F. When still hot dip the choux balls into the caramel, stick them caramel side down on the border making sure they touch each other.
7. Pipe the Chantilly into the center of the gateau.
8. Spin caramel on the top of the cake for added decoration

CategoryRecipesDessert