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Creme Saint Honore

New.Wife's picture
Ingredients
  Unfilled crown ring 1
  Unflavored gelatin envelope 1 Tablespoon
  Cold water 2 Tablespoon
  Crème patissiere 3 Cup (48 tbs) (Hot)
  Egg whites 6
  Sugar 6 Tablespoon
Directions

GETTING READY
1. In a cup, add gelatin to cold water and allow if to soften for 5 minutes

MAKING
2. Heat the Creme Patissiere sauce.
3. Add softened gelatin to the hot sauce and stir continuously until the gelatin is dissolved.
4. Set aside to cool.
5. In a clean dry bowl, whisk the egg whites using an electric hand beater or wire whisk, until frothy.
6. Gradually add sugar to the eggs while continuously whisking until whites form soft peaks.
7. Add the egg white to the custard sauce and gently fold using a spatula or wooden spoon.
8. Pour the filling into the cream puff ring.
9. Place in the refrigerator to chill.

SERVING
10. Serve the pastry chilled.
11. If desired, top the pastry with whipped cream and garnish with fruit or chocolate.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Everyday
Preparation Time: 
15 Minutes
Servings: 
4

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