Learn with recipes: Gateau St Honore

Monday, May 5, 2014

Gateau St Honore

Ingredients

Ingredients for filling

Method

Preheats oven at 200C, On a floured board, spread the prepared choux pastry into a thin sheet. With the help of a pizza cutter cut into a 10 inch circle. Transfer the circle to a greased baking tray ,Fill the remaining choux pastry into a pastry bag and pipe a line of choux around the edge of the sheet.
Next, on a separate greased baking tray, pipe about small puffs.. Bake both sheets for 10 minutes until golden brown in color. Remove from the oven and allow to cool.

Method for filling

Whip cream and fold in the vanilla custard. Place bowl in freezer for 20 minutes

Method for assembling

Melt the sugar in a saucepan. Heat the sugar until dissolved into a syrup then bring to the boil without stirring and cook until the mixture caramelises, turning a light golden colour.Fill the piping bag with the prepared filling and fill the profiteroles.
Now drizzle the liquid caramel on the first layer of profiteroles on the base layer.Pl ace a second round of choux over the first, like build a wall, securing with more caramel Continue in this fashion until all the filled pastries are used. Fill the center of the "wall" with whipped cream and garnish with chocolate curls.