International Recipes
Gateau St. Honore
Yield: 3 to 4 dozen mini-cream puffs; about 3 1/2 cups pastry cream
Ingredients
Dough
- 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
- Melted semisweet chocolate or confectioners' sugar
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
Instructions
- 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.
- Rich Pastry Cream: 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.