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Print this Recipe    St Honore 02

Gateau St. Honore
Yield: 8 servings

3 tb brandy
1/2 c golden raisins
12 oz semisweet chocolate
7 oz unsalted butter
5 eggs; separated
1 lb puff pastry
2 c sugar
16 cream puffs, filled (with pastry cream)
2 c whipping cream

To plump raisins, heat brandy and raisins over low heat. Set aside
to soak. Chop 9 ounces chocolate in small pieces. Melt with butter
in top of double boiler over barely simmering water. When melted,
remove immediately and whisk in egg yolks. Add plumped raisins.
Beat egg whites until soft peaks form. Fold into chocolate-raisin
mixture. Cover and chill 3 to 4 hours or overnight. Roll puff pastry
into 12-inch circle about 1/4-inch thick. Pierce with fork. Let
rest 25 minutes. Place on baking sheet and bake at 450F until golden
brown, about 15 to 20 minutes. Caramelize sugar in heavy skillet
until golden brown. Do not overbrown. Remove immediately from heat.
Using fork, quickly dip one half of each cream puff into caramel
and place on buttered parchment paper. When caramel has set, dip
uncoated half in caramel. Cool. Place caramel-coated cream puffs
around puff pastry. Fill center with chilled chocolate filling.
Melt remaining 3 ounces chocolate. Whip cream until soft peaks
form. Fold melted chocolate into half of whipped cream. Set aside.
Spoon remaining half of whipped cream into pastry bag fitted with
a large round tube. Pipe dome-shaped balls in rows over chocolate
filling, leaving spaces between rows. Repeat, using chocolate
whipped cream, filling in spaces between rows of white whipped
cream to create stripes. Makes one 12-inch cake


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