This Classic Gateau St. Honore choux and puff pastry dessert was created and named in honour of the French patron saint of baking. It is an incredibly decadent, rich cake and will most definitely pose a technical challenge for a home cook, but it is sure to impress guests and family. This version was created by our talented pastry chef, Cayley Slater. Try it out when you have a bit of time on your hands!
Choux pastry for the profiteroles and disc
In a medium saucepan, bring the water and the butter to a rolling boil.
Remove from the heat and add the flour, stir vigorously with a wooden spoon until all the flour is incorporated.
Place back on the heat for about a minute beating continuously.
Remove from the heat and whisk in a stand mixer until cool.
Once cool, add the eggs slowly beating until a glossy texture is formed. You may not need all the eggs.
Then pipe the pastry to the desired shape (in this case it was just small balls for the profiteroles)*
Top each blob with a disc of streusel (see below) and bake in a hot oven at 200c.
*keep some choux pastry aside for the disc base.
110g brown sugar
Rub the butter into the flour and sugar.
Roll out between two silicone mats or silicone paper sheets until 2mm thick.
Place into the freezer until frozen solid. Remove and cut into discs with a cookie cutter.
Place a disc onto each profiterole.
6 egg yolks
60g corn flour
185g castor sugar
Separate in half, retaining one bowl for the crème Chiboust.
Place the other half into a piping bag and fill the baked and cooled profiteroles with the crème pat.
For the crème chiboust, fold stiff Italian meringue into the crème patissier and place in a bowl for later.
For the crème Chiboust
4 egg whites
160g caster sugar
3 tbsp water
In a small pot, bring the water and sugar to the boil. Bring it up to 1180c.
Whisk the egg whites until stiff and slowly add the sugar syrup into them whilst whisking continuously.
Leave to whisk until cool. It will appear shiny and firm.
Fold this into some crème patissier to create your crème Chiboust.
Put it all together:
Cut a disc (about 20cm) of puff pastry. Prick it all over with a fork.
Pipe a circle around the rim with choux pastry and a small circle in the middle.
Bake at 200c until the pastry is browned and crisp underneath.
Leave to cool.
Melt sugar on in a pan and dip the filled profiteroles carefully into the sugar so that they are coated half way.
Stick these around the rim of the base with some more caramel.
Fill the centre with crème patisserie and then top with crème Chiboust.
Decorate with a large ball of spun sugar and serve immediately. If you want to serve at a later stage, you can retain the base with all the elements there and do the spun sugar at the last minute.
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