Gateau St Honore Recipe By Shireen Anwar

Gateau St Honore recipe by Shireen Anwar. This delightful recipe of Gateau St Honore can be ready in Minutes and good to serve around People. Follow all the steps recommended by Chef to get a perfect dish.

Person

Time

0:45 - 0:35

Comments

Views

2977

Rating

Submited by

Perveen from Gujar Khan

Ingredients

Ingredients for choux pastry
Butter 300g
Water          600g
Flour           300g
Salt              a pinch
Eggs           4 to 5
Ingredients for filling
Vanilla custard                 1cup
Fresh cream whipped      1 cup
Ingredients for caramel
Sugar 1 cup

Method

Preheat the oven at 220C
For the choux buns, combine the milk, sugar, salt and diced butter in a heavy-based saucepan. Heat gently and stir until the butter has melted.
Quickly sieve the flour into the saucepan and whisk together with the liquid ingredients. Keeping the heat low, beat the ingredients together vigorously for about five minutes.
Method for choux pastry
The paste is ready when it clumps and comes away cleanly from the sides of the pan. Remove from the heat and allow to cool.
In a mixing bowl, beat the eggs together thoroughly until there are no strings of egg white. Slowly, in two or more batches, beat the eggs into the choux paste.
Fit a piping bag with a nozzle and spoon the choux pastry mixture into the bag.
Pipe small balls onto a greased baking tray . Bake in batches in the oven for 20-25 minutes, or until golden brown and crisp
Preheats oven at 200C, On a floured board, spread the prepared choux pastry into a thin sheet. With the help of a pizza cutter cut into a 10 inch circle. Transfer the circle to a greased baking tray ,
Fill the remaining choux pastry into a pastry bag and pipe a line of choux around the edge of the sheet.
Next, on a separate greased baking tray, pipe about 18 small puffs.. Bake both sheets for 10 minutes until golden brown in color. Remove from the oven and allow to cool.
Method for filling
Whip cream and fold in the vanilla custard. Place bowl in freezer for 20 minutes
Method for assembling
Melt the sugar in a saucepan. Heat the sugar until dissolved into a syrup then bring to the boil without stirring and cook until the mixture caramelises, turning a light golden colour.
Fill the piping bag with the prepared filling and fill the profiteroles.
Now drizzle the liquid caramel on the first layer of profiteroles on the base layer.Pl ace a second round of choux over the first, like build a wall, securing with more caramel Continue in this fashion until all the filled pastries are used. Fill the center of the “wall” with whipped cream and garnish with chocolate curls.

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