Homemade Gateau Saint Honore
|Butter||6 Tablespoon, cut in small pieces (80 Gram)|
|Sugar||3 Tablespoon (40 Gram)|
|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)|
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.
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.