Strawberry Gâteau St Honoré Recipes

GâTEAU ST HONORé

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with silicone mats or baking paper.
• Heat the milk, butter, sugar and 125ml/4½fl oz water in a saucepan over a high heat until the butter has melted (do not boil).
• Add the flour all in one go and beat firmly and quickly with a spatula or wooden spoon, keeping the pan over the heat. Cook the mixture for one minute, then transfer to the bowl of a food mixer and beat for a further 1-2 minutes, or until cooled slightly (you can do this by hand if preferred).
• Add the eggs one at a time, beating well after each addition, until the mixture is smooth and glossy.
• Transfer the pastry to a piping bag fitted with a large plain nozzle and pipe a large spiral, about 24cm/10in in diameter and 1cm/½in deep, onto one of the prepared baking trays.
• Pipe small, evenly sized balls of the remaining choux pastry onto the second baking tray. Using a wet finger, gently smooth any pointed peaks on the top of the balls.
• Bake the choux pastry in the oven for 20-25 minutes, or until golden-brown and cooked through. Set aside to cool slightly, then pierce the sides of the small buns once using a small, sharp knife to let the steam out. Do the same to the large pastry base.
• For the filling, whisk the custard with the double cream until soft peaks form when the whisk is removed. Add the orange liqueur and whisk until firm peaks form when the whisk is removed. Spoon one-third of the mixture into a piping bag fitted with a small nozzle.
• Pierce the flat bases of 16 of the small choux buns with a knife, insert the nozzle of the piping bag, and fill each with some of the cream mixture.
• Heat the sugar in a frying pan over a high heat until it melts and starts to caramelise to a light golden-brown; swirl the pan, but don't stir. (CAUTION: melted sugar is very hot. Take care not to burn yourself.) Working quickly, dip the tops of each filled choux bun into the caramel to coat, then return them to the tray until the caramel has set.
• To serve, place the choux pastry base onto a serving plate. Cover the pastry base with quenelles of the remaining cream mixture. Arrange the caramel-topped choux buns at the edge of the pastry base, then fill the centre with the soft fruit.

GATEAU SAINT-HONORE WITH FRANCOIS

Steps:

• Weigh the flour accurately. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until smooth. Add 1/2 cup flour; mix until smooth. Scrape this butter mixture onto a piece of waxed paper. Form into a 5-inch square, wrap; transfer to the refrigerator until chilled.
• Place remaining flour in mixer bowl; add 1 cup water and salt. Mix carefully into a smooth dough, being careful not to overmix. Gather dough into a ball, and wrap in plastic. Chill a few minutes.
• On a lightly floured surface, roll out the dough into a 6-by-12-inch rectangle. Place the chilled butter square in the center of the rectangle. Fold over the dough, completely encasing the butter. Press the edges of the dough together, sealing as well as possible. Transfer to a sheet of waxed paper; chill until dough and butter reach same temperature.
• On a lightly floured surface, roll out dough into a 3/8-inch-thick rectangle. Fold into thirds, like a letter, and roll into another 3/8-inch-thick rectangle. Transfer dough to waxed paper, and chill 1 hour. (Try to use as little flour as possible for the rolling, and brush off any excess before folding dough.)
• Repeat rolling-and-folding process two more times; chill 1 hour. Roll and fold two more times. When you fold the dough for the sixth time, the dough should be extremely smooth and silky, with no lumps of butter visible. (If the dough becomes too elastic, set aside in a cool place 15 to 20 minutes before rolling.)
• Divide dough in half. Wrap each half in plastic wrap. Refrigerate one half for the Gateau Saint-Honore, and freeze the other half for later use.
• Line a baking sheet with parchment paper; set aside. Heat the oven to 375 degrees.
• Combine the butter and 1 cup water in a small saucepan, and set over high heat. Bring to a boil, and immediately add the flour and salt. Beat continuously with a wooden spoon until the dough comes away from the sides of the pan.
• Transfer the mixture to the bowl of an electric mixer. Using the paddle attachment, add the eggs, one at a time. Reserve 1 1/2 cups dough for assembling the cake.
• Place remaining mixture in a pastry bag fitted with an Ateco #9824 tip. Pipe 1-inch balls, spaced 1 1/2 inches apart, on the prepared baking sheet.
• Bake balls until dark-golden brown, 40 to 45 minutes. Transfer to a wire rack to cool. Set 18 balls aside; freeze remaining balls in an airtight container for another use.
• Using a small paring knife, make a small hole in the bottom of each ball. Set aside.
• Combine the milk, heavy cream, and vanilla bean in a medium saucepan. Set pan over medium heat, and scald the milk mixture. Remove the pan from heat, cover, and let mixture steep 10 to 12 minutes. Remove and discard the vanilla bean.
• In a small bowl, whisk together the egg yolks and the sugar until light and fluffy, about 2 minutes. Add the flour, and continue whisking egg mixture until smooth.
• Slowly pour the hot milk mixture into the egg mixture. Whisk this new mixture until it is completely smooth and completely free of lumps.
• Return new mixture to pan, and place over medium heat. Bring mixture to a boil, whisking constantly; cook 2 minutes more.
• Transfer the pastry cream to a bowl. Lay a piece of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Refrigerate until ready to use.
• Place half of the pastry cream in a pastry bag fitted with an Ateco #6 round tip; reserve the remaining pastry cream for assembling the cake. Pipe pastry cream into each of the 18 reserved balls. Set the filled cream puffs aside until you are ready to dip them in the caramel.
• Prepare an ice-water bath, and line a baking pan with parchment; set both aside.
• Combine the sugar, 1/4 cup water, and corn syrup in a small saucepan. Set over high heat, and bring to a boil. Swirl the pan occasionally until the sugar has dissolved. Continue cooking until the syrup is golden-amber. Remove pan from heat, and plunge bottom of pan in the ice bath to stop cooking.
• Dip the top of each of the 18 filled cream puffs in the molten caramel. Place the balls, top-sides down, on the prepared baking sheet; the caramel will harden and flatten, and this surface will become the top of the cake.
• Place a sheet of parchment paper on a clean work surface. Using a small offset spatula, place a small amount of molten caramel on the parchment. Starting from the center, draw out the caramel in a few quick strokes, creating a fan. Repeat making more fans with the remaining caramel.
• Set fans aside to harden and dry. Remove from the parchment, and use for garnish.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the heavy cream, confectioners' sugar, and vanilla. Beat on high speed until the mixture forms stiff peaks, 2 to 3 minutes. Chill until ready to use.
• Heat the oven to 375 degrees. Line two baking sheets with parchment paper, and set aside.
• Roll the dough out to an 1/8-inch thickness. Using a plate or a bowl as a guide, cut out two 8-inch circles from the dough. Prick the circles all over with a fork or a pastry docker to prevent the dough from rising. Place the circles on the prepared baking sheets. Brush the outer edge of the circles with the beaten egg.
• Place the reserved pate a choux dough in a pastry bag fitted with an Ateco #9824 tip. Pipe dough around the rim of each circle. With remaining dough, pipe a spiral in the center of each circle, starting in the middle.
• Bake until the pastry is crisp and deep-golden brown, 50 to 55 minutes. Transfer baking sheets to a rack to cool.
• Dip uncoated sides of cream puffs, one by one, in the caramel. Arrange 9 per circle, leaving space in between; the caramel will hold the cream puffs to the pastry.
• Combine the remaining pastry cream and one-fourth of the creme chantilly in a bowl. Place the mixed cream in a pastry bag fitted with an Ateco #9824 tip. Fill the center of each circle with cream mixture.
• Place the remaining creme chantilly in a pastry bag fitted with an Ateco #9824 tip. Pipe large rosettes between the caramel-covered cream puffs. Cover the center of each circle with the remaining cream. Garnish with caramel fans, and serve.

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.