Master the Art of French Pastry with This Ultimate Gateau St Honore Recipe
Guide or Summary：Ingredients for Gateau St Honore RecipePreparing the Puff Pastry BaseMaking the Choux PastryPreparing the Crème ChiboustMaking the CaramelA……
Guide or Summary：
- Ingredients for Gateau St Honore Recipe
- Preparing the Puff Pastry Base
- Making the Choux Pastry
- Preparing the Crème Chiboust
- Making the Caramel
- Assembling the Gateau St Honore
The Gateau St Honore, also known as St. Honore Cake, is a classic French dessert that epitomizes the elegance and sophistication of French pastry. Named after Saint Honore, the patron saint of bakers and pastry chefs, this exquisite confection is a harmonious blend of puff pastry, choux pastry, caramel, and crème chiboust. If you're looking to elevate your baking skills and impress your friends and family, mastering the Gateau St Honore recipe is a must. In this detailed guide, we will walk you through each step of creating this stunning dessert, ensuring that you achieve perfection.
Ingredients for Gateau St Honore Recipe
To begin, gather all the necessary ingredients for the Gateau St Honore recipe. Here's what you'll need:
For the Puff Pastry Base:
- 1 sheet of puff pastry (store-bought or homemade)
For the Choux Pastry:
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup unsalted butter
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Crème Chiboust:
- 1 cup whole milk
- 1 vanilla bean (split and seeds scraped)
- 4 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon gelatin (bloomed in 1 tablespoon cold water)
- 1/2 cup heavy cream (whipped to soft peaks)
For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
Preparing the Puff Pastry Base
1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry sheet to a thickness of about 1/8 inch. Using a 9-inch round cake pan as a guide, cut out a circle of puff pastry.
3. Place the puff pastry circle on a baking sheet lined with parchment paper. Prick the surface with a fork to prevent it from puffing up too much during baking.
4. Bake for 15-20 minutes, or until golden brown. Allow it to cool completely before assembling the cake.
Making the Choux Pastry
1. In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring the mixture to a boil over medium heat.
2. Once the butter has melted, add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
3. Remove the pan from the heat and let it cool for a few minutes. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
4. Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds of dough onto a baking sheet lined with parchment paper.
5. Bake at 375°F (190°C) for 20-25 minutes, or until the choux pastries are golden brown and puffed. Allow them to cool completely.
Preparing the Crème Chiboust
1. In a medium saucepan, heat the milk and vanilla bean (along with the seeds) over medium heat until it just begins to simmer. Remove from heat and let it infuse for 10 minutes.
2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
3. Gradually pour the hot milk into the egg yolk mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
4. Remove from heat and stir in the butter and bloomed gelatin until fully dissolved. Allow the mixture to cool to room temperature.
5. Fold in the whipped cream gently to create a light and airy crème chiboust.
Making the Caramel
1. In a small saucepan, combine the sugar and water. Cook over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color.
2. Remove from heat and let it cool slightly before using.
Assembling the Gateau St Honore
1. Place the puff pastry base on a serving platter.
2. Dip the tops of the choux pastries in the caramel and place them around the edge of the puff pastry base, creating a ring.
3. Fill the center of the pastry ring with the crème chiboust, using a piping bag for a neat finish.
4. Optionally, you can drizzle additional caramel over the top for extra flair.
Creating a Gateau St Honore may seem daunting, but with patience and attention to detail, you can master this iconic French pastry. The combination of textures and flavors in this dessert is truly unparalleled, making it a show-stopping centerpiece for any special occasion. By following this ultimate Gateau St Honore recipe, you'll not only hone your baking skills but also experience the joy of crafting a timeless culinary masterpiece.