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Homemade Gateau Saint Honore

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Ingredients
  Butter 6 Tablespoon, cut in small pieces (80 Gram)
  Sugar 3 Tablespoon (40 Gram)
  Salt 1 Pinch
  Egg yolk 1
  All-purpose flour 160 Gram, sifted (1 Cup)
  Butter 125 Gram (0.5 Cup)
  Water 250 Milliliter (1 Cup)
  All-purpose flour 150 Gram, sifted (1 Cup)
  Eggs 4 , beaten
  Custard butter cream/French butter cream 1 Cup (16 tbs)
  Apricot jam 75 Gram (0.25 Cup)
Directions

To make pastry, knead butter, sugar, salt, egg yolk and flour to make a dough.
Cover and refrigerate 30 minutes.
On a floured surface, roll out dough to a 10-inch (25-cm) round.
Place on a baking sheet.
Preheat oven to 400°F (205°C).
To make cream puff paste, put butter, water and salt into a medium saucepan; melt butter over low heat.
Quickly bring to a boil.
Remove from heat and beat in flour all at once.
Return to heat and cook 1 minute, stirring constantly.
Cool slightly.
Gradually beat in eggs, making sure they are thoroughly mixed.
Put cream puff paste into a pastry bag fitted with a large fluted nozzle.
Pipe a thick ring over the edge of the dough round.
Pipe 8 to 10 individual puffs separately on baking sheet.
Bake 25 to 35 minutes or until firm and golden.
Cool on a rack.
To fill and glaze, make Custard Butter Cream, or French Butter Cream and use to fill cooled cream puff ring.
Arrange puffs around edge of filling.
Warm jam; press through a strainer to obtain jelly.
Brush warm jelly over ring and puffs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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