Milk Chocolate And Salted Caramel Gâteau Saint Honoré Recipes

MILK CHOCOLATE AND SALTED CARAMEL GâTEAU SAINT-HONORé

Steps:

• For base and cream puffs:
• Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Unfold 1 puff pastry sheet on a lightly floured surface. Unfold second pastry sheet and place directly on top of first, forming 2 layers. Press slightly to adhere. Using a 10" cake pan or tart pan bottom as a guide, cut pastry with a paring knife into a 10" round. Place on 1 prepared sheet.
• Bake base until puffed and deep golden brown, about 30 minutes. Let cool. DO AHEAD:Can be made 1 day ahead. Store airtight at room temperature.
• For cream puffs, preheat oven to 375°F. Combine milk, butter, sugar, and salt in a medium saucepan; bring to a boil. Remove from heat and add 1 cup flour. Stir to combine. Return to medium-high heat; stir dough vigorously until a dry film forms on bottom and sides of pan, about 2 minutes.
• Transfer dough to a stand mixer fitted with a paddle attachment. Add eggs one at a time, incorporating fully between additions. Scrape dough into a pastry bag fitted with a 1/2" tip or a plastic bag with 1/2" cut diagonally from 1 corner. Pipe 1"-1 1/4"-diameter rounds onto second parchment-lined sheet (there should be 25-30 rounds). Smooth any pointed tips with damp fingertips to form rounded tops.
• Bake for 20 minutes. Lower temperature to 325°F and bake until golden brown and dry, 15-20 minutes. Let cool completely.
• Using a sharp knife, cut a small hole in bottom of each puff. DO AHEAD:> Can be made 2 months ahead. Store airtight in freezer. Thaw before continuing.
• Pastry cream:
• Bring milk and 1/3 cup sugar to a simmer in a medium saucepan, stirring until sugar dissolves. Stir cornstarch and 3 tablespoons water in a small bowl to dissolve. Whisk egg yolks with remaining 1/4 cup sugar in a medium bowl. Add cornstarch mixture. Gradually whisk in hot milk mixture; return to saucepan. Whisk constantly over medium heat until thick, about 2 minutes. Remove from heat. Add butter. Whisk until melted and smooth. Divide pastry cream equally between 2 medium bowls (about 1 1/4 cups each). Press plastic wrap directly onto surface of 1 bowl of pastry cream. Chill until cold and reserve for salted caramel mousseline. Immediately use hot pastry cream for diplomat cream.
• Milk chocolate diplomat cream:
• Add milk chocolate to hot pastry cream; stir until melted and smooth. Press plastic wrap directly onto surface of cream and let cool to room temperature.
• Place 2 tablespoons cold water in a medium bowl. Sprinkle gelatin over; let stand for 10 minutes to soften. Bring 1/2 cup cream to a boil in a small heavy saucepan. Add hot cream mixture to softened gelatin mixture and stir until dissolved. Chill just until cold, whisking frequently, about 5 minutes. Place remaining 1 cup chilled cream in a medium bowl. Using an electric mixer, beat until peaks form. Add gelatin mixture and beat until stiff peaks form.
• Fold whipped cream into chocolate mixture in 3 additions, folding just to blend between additions. Cover and chill until set, about 3 hours.
• Salted caramel mousseline:
• Stir 2 tablespoons water, sugar, and cream of tartar in a saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, about 7 minutes. Remove from heat; gradually add cream (mixture will bubble vigorously). Stir until any caramel bits dissolve and mixture is smooth. Let cool.
• In a stand mixer fitted with a whisk attachment, beat reserved chilled pastry cream and caramel sauce at medium speed. Gradually add butter, 1 tablespoon at a time, beating until fully incorporated between additions. Beat in salt and vanilla. Scoop into a pastry bag fitted with a small tip or a plastic bag with 1/4" cut diagonally from 1 corner and pipe into cream puffs. Cover cream puffs and chill.
• Assembly:
• Set the puff pastry disk on a serving plate. Set half of cream puffs aside. Dip bottom of remaining cream puffs into Chocolate Glaze and arrange in a circle, chocolate side down, around the edge of the pastry, leaving a 1/2" plain border. Repeat with remaining cream puffs, layering over first row of puffs as if laying bricks. Spoon chilled diplomat cream into center of gâteau, spreading out to inner edge of cream puffs. Dust lightly with powdered sugar.

SALTED CARAMEL MILK CHOCOLATE CAKE

Steps:

• Put your chocolates in a big bowl. Put the sugar and 1/2 cup water in a saucepan and place over medium heat. Stir until the sugar dissolves and bring up to a boil. As soon that happens, stop stirring and let it boil until it turns an amber color, 8 to 10 minutes or so. (If you think that it needs another stir, brush down the sides of the pan with a wet pastry brush, and stir the entire mixture, picking up the pot itself by the handle, being careful not to touch the caramel or else it could crystallize.) Once the mixture reaches that dark amber color, turn the heat down. Stand back from the pot and add the cream very slowly, stirring with a heatproof spatula. (If you are nervous about the steam, wear a kitchen glove to protect your hand.) Continue to stir until all is incorporated. Once the mixture is smooth, stir in the fine salt. Take off the heat and pour the caramel over the bowl of chocolate. Whisk to combine, making sure all the chocolate melts. Pop in the fridge for about 1 hour until completely chilled.
• Take the frosting out of the fridge and beat it with a hand mixer just until it becomes spreadable. Add the butter in pieces and mix until it's all combined. Pop back into the refrigerator for another hour.
• Place 1 cake layer on a cake platter, flat-side up. (You want the cake flat-side up so when you get into it you'll have nice and even layers.) Evenly spread 2 cups of the frosting over the top. Sprinkle with sea salt flakes, then put the other cake layer on top, flat-side up. Spread the rest of the frosting over the top and on the sides of the cake. Sprinkle the top with more salt flakes.
• Put a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) nonstick round cake pans. Line the bottom of each with a round of parchment paper, and then butter the paper.
• Sift the flour, cocoa, baking soda and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
• Pour half the batter in each pan and spread it evenly with a spatula or butter knife. Bake until a toothpick comes out clean, 25 minutes. Remove the pans to racks and allow the cakes to cool for 10 minutes or so. Loosen the edges of the cake from the pan with a knife, then turn them onto the racks. Remove the paper and let the cakes completely cool.

GATEAU ST. HONORE

Steps:

• For Pastry Base: Preheat oven to 425 degrees F. Sift flour onto a board or into a medium bowl. Make a well in the center. Add butter and egg to well and mix them together. Mix sugar into butter and eggs. Combine with the flour, adding water as needed. Allow pastry to stand for 30 minutes before rolling. Roll into a 10-nch round. Place on greased baking sheet. Cover with a round of greased parchment paper and weigh pastry down with dried beans or pie weights. Bake 10 minutes, then remove paper and weights. Bake 10 minutes more. Remove from oven and let cool. For Choux Pastry: Bring water and butter to a boil in a saucepan. Add sifted flour to pan, all at once,and beat hard until mixture is smooth and comes away from the sides of the pan. Turn out onto a plate to cool.
• When cool, place the pastry in a medium bowl and add the eggs, one at a time, beating hard in between each addition. Add the salt.
• Preheat oven to 425 degrees F. Place the pastry into a piping bag with a large nozzle and pipe small nut shapes onto a greased, floured baking sheet. Bake for 12 minutes. Turn off the heat and keep pastry in oven for 20 more minutes to dry out the centers. Cool and store in an airtight container until ready to use. Pastry Cream: In medium, heavy-bottomed saucepan, slowly bring milk and vanilla bean to a boil. Discard the bean.
• In a separate bowl, beat the sugar and egg yolk until pale and thickened. Beat in flour. Add a little of the boiling milk to the egg mixture, and then pour all this back into the pot of milk. Bring back to a boil. Lower heat and simmer 20 minutes, stirring occasionally. Flavor with vanilla extract and let cool. Filling: Whip cream and sugar until stiff. Place bowl in freezer for 20 minutes. Toffee: Place all ingredients in a saucepan. Bring to a boil and continue to cook until it reaches 280 degrees F. Keep warm. To assemble: Place pastry cream into a piping bag with a thin, pointed nozzle. Fill each choux with pastry cream. Place a layer of choux in a circle around the edge of the pastry base and drizzle a thin coating of hot toffee on them. Layer a second round of choux over the first, like build a wall, securing with more toffee. Continue in this fashion until all the filled pastries are used. Fill the center of the "wall" with whipped cream and garnish the top with candied fruit and chocolate curls.

CHOCOLATE GLAZE

Steps:

• Combine chocolate and butter in a medium bowl. Bring cream and corn syrup to a boil in a small saucepan over medium heat, stirring often. Pour over chocolate; let stand 1 minute, then stir until melted and smooth. Let cool to room temperature, about 1 hour. DO AHEAD: Can be made 3 days ahead. Cover and chill. Return to room temperature before using.