Gateau Saint-Honore

Yield:
2 (8-inch) cakes
Level:
Advanced
Ingredients
  • For the Pate Feuilletee (Puff Pastry):
  • 1 pound (4 sticks) unsalted butter, chilled and cut into very small pieces
  • 1 pound all-purpose flour, precisely weighed, plus more for dusting
  • 1 teaspoon salt
  • 1 cup water
  • 1 large egg, lightly beaten, for assembly
  • For the Pate a Choux (Cream Puffs):
  • 7 tablespoons unsalted butter
  • 1 cup water
  • 1 1/2 cups all-purpose flour
  • Pinch salt
  • 7 large eggs
  • For the Creme Patissiere (Pastry Cream):
  • 1 cup milk
  • 1 cup heavy cream
  • 1 vanilla bean, split
  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • For the Caramel:
  • 1 1/4 cups granulated sugar
  • 1/4 cup water
  • 3 tablespoons corn syrup
  • For the Creme Chantilly (Whipped Cream):
  • 4 cups heavy cream
  • 3/4 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract

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