Gateau St Honore
|Water||2⁄3 Cup (10.67 tbs)|
|Flour||2⁄3 Cup (10.67 tbs), sifted|
|Eggs||2 , beaten|
|Sweet shortcrust pastry||1|
|Patisserie cream/Whipped cream||1 Cup (16 tbs)|
|Rum/Vanilla extract||To Taste|
|Sugar||1⁄2 Cup (8 tbs)|
In France this is often used as a birthday party cake.
For children the candles can be inserted in the little choux puffs which are coated with caramel or chocolate glace icing.
Melt the butter in the water, bring to the boil and toss in the flour.
Beat until smooth over gentle heat until the dough leaves the sides of the pan.
Cool and beat in the eggs very gradually, 1 tablespoon at a time.
If you do this too quickly the dough will be too soft to pipe.
Roll out the sweet shortcrust into a round about 8 inches across.
Place on a greased baking sheet and prick well.
Dampen the outside edge of the round.
With a pastry bag and a 1/2 inch plain nozzle pipe a ring of choux pastry on top of the damp edge.
Pipe the rest of the choux pastry in small 'buns' the same width as the ring, on another greased baking sheet.
Place shortcrust base on a shelf near the top of preheated oven, with small puffs below it.
Bake for 15 minutes and reduce heat, reverse baking trays.
Cook for 20 minutes more.
Remove from oven and cool pastry.
Slit choux ring and puffs to allow steam to escape.
Flavor Patisserie Cream or Whipped Cream with rum or vanilla.
When cold, fill puffs.
Heat the sugar in small thick saucepan over gentle heat until it turns golden.
Dip base of puffs in caramel and fix on ring.
Trickle remaining caramel on top of puffs and quickly decorate with crushed rose petals and violet petals alternately, before caramel sets.
Pile remaining cream into center and decorate top.