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
- Make cream puffs and cream patisserie, fill the cream puffs
- Roll Puff Pastry: Roll out the sheet of puff pastry to a 0.5 cm thickness.
- Cut a 20 cm diameter circle and place it on a baking tray.
- Bake at 350°F (180°C) for 35-40 minutes until golden brown and crisp. Allow to cool.
- 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.
- 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.
- Pipe the Chantilly into the center of the gateau.
- Spin caramel on the top of the cake for added decoration
CategoryRecipesDessert