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Print this Recipe    St Honore 03

St Honore Gateau

Base is puff pastry but sometimes tart dough is used. Rings of
choux are piped around the puff. Cream puffs are piped onto the
same sheet. Bake the pieces until they are done (the creampuffs
will be taken off first). Fill the cream puffs with pastry cream
and then dip in caramel. Fill the base with Creme St. Honore enough
to cover the choux (8 ounces pastry cream: 2 ounces whipped whites).

Cover the pastry cream with whipped cream using a st. honore tip
(using a paper pastry bag). Pipe a thin layer of whipped cream
around the edge of the base to stick the cream puffs into. Chocolate
shavings may be put on the middle of the cake.


Pate a Choux recipe

12 ounces milk
12 ounces water
12 ounces butter
3 ounces sugar
1/2 ounce salt
1 pound bread flour
12 eggs approximately

Sift the flour onto a parchment. Heat the water and or milk with
the sugar, salt and butter. Bring to the boil and remove from the
heat. Add the flour quickly and stir until it becomes one ball.
Return to the heat to evaporate some of the water. Transfer the
mixture to the mixer and beat on slow with a paddle. Add the eggs
one at a time just until incorporated. You may not need all the
eggs. The paste should be firm to pipe but smooth and shiny. Bake
at 400F to start and lower to 350F. When bottoms brown, double
sheetpan.

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