Gateau St. honore
Gateau St.
Honore
1 1/2 cups water
12 tablespoons (1 1/2 sticks) butter, cut into pieces
1 1/2 cups all-purpose flour
1/4 teaspoon salt
6 large eggs
Rich Pastry Cream
Melted semisweet chocolate or confectioners’ sugar
Heat water and butter to boiling in medium saucepan, stirring
until butter is melted.
Remove from heat; add flour and salt all at
once stirring until combined.
Return to heat, cook over medium
heat, stirring constantly, until dough leaves the side of the pan
and forms a ball, 3 to 4 minutes.
Remove pan from heat.
Beat in
eggs, one at a time, beating until well blended after each
addition.
Fill pastry bag with large plain tip and pipe dough onto cookie
sheets, or spoon dough onto greased cookie sheets, using about 1
1/2 tablespoons for each cream puff.
Smooth tops of puffs with a
wet spoon or finger.
Bake at 400 degrees F until cream puffs are
golden and dry, 30 to 40 minutes.
(Do not open oven door during
first 20 minutes.) Cool puffs on wire racks.
Cut cream puffs in half with a serrated knife; gently pull out
any wet dough in center of puffs.
Return puffs to oven and bake
until insides are dry, about 5 minutes.
Fill puffs with Rich Pastry
Cream up to 1 hour before serving.
Arrange puffs in a circular or
wreath pattern on serving dish; refrigerate until serving time.
Drizzle cream puffs with melted chocolate and/or sprinkle with
confectioners’ sugar.
Makes 3 to 4 dozen mini-cream puffs.
Rich Pastry Cream
8 egg yolks
2/3 cup granulated sugar
2/3 cup all-purpose flour
2 1/2 cups milk
4 tablespoons (1/2 stick) butter, cut into pieces
1 teaspoon vanilla extract
Beat egg yolks and sugar in large bowl until eggs are thick and
pale yellow, about 5 minutes.
Mix in flour.
Heat milk to simmering in small saucepan;
gradually whisk milk into egg yolk mixture.
Return mixture to
saucepan; cook over medium-high heat, whisking constantly, until
sauce boils and thickens.
Remove from heat.
Add butter and vanilla
extract to pastry cream, stirring until butter is melted.
Refrigerate until chilled, 1 to 2 hours.
Makes about 3 1/2 cups.
