Gâteau St Honoré

by SuperValu

Named after the patron saint of chefs - there is a reason why, Amazing!!

8 people 150 minutes 80 minutes

Ingredients

200 g Puff Pastry

Egg Wash

2 - Fresh Egg
2 tbsp Milk

For The Caramel

300 g Caster Sugar

For The Choux Paste

2 tsp Caster Sugar
4 large Fresh Egg
100 ml Milk
150 g Plain Flour
100 g SuperValu Butter cubed
170 ml Water

For The Vanilla Pastry Cream

100 g Caster Sugar
4 - Fresh Egg
350 ml Milk
25 g Plain Flour
250 ml SuperValu Cream lightly whipped
1 tsp Vanilla Essence

Method

Roll out the puff pastry on a lightly floured surface and cut into a 24cm disc. Transfer the disc onto a lined baking tray and prick the base with a fork, then refrigerate for 20 minutes.
Preheat the oven to 180°C/350°F/gas mark 4.
Beat the egg yolks and milk together in a cup to make the egg wash.
To make the choux paste, place the butter, sugar, water and milk in a saucepan and bring to the boil. Remove from the heat and immediately stir in the fl our. Place over a medium heat and stir briskly until the mixture forms a soft dough and leaves the sides of the saucepan dry. Transfer to a bowl. Without cooling the mixture, add the eggs one at a time, beating thoroughly after each addition. The dough should be smooth and glossy.
Using a large spoon, fill a piping bag fitted with a large plain nozzle with two-thirds of the choux paste. Starting at the centre of the puff pastry base and working outwards, pipe into swirls but leave the edge of the puff pastry clear, as it will shrink while baking. Brush with egg wash and bake in the oven for 35 to 40 minutes. Cool on a wire rack.
Line another baking tray with parchment paper. Place the remaining choux paste into a new piping bag and pipe 18 puffs onto the lined tray. Each puff should be about 2cm in diameter.
Brush the puffs with some egg wash and bake in the oven for 20 minutes, until golden. Remove and place on a wire rack. Pierce the base of each choux puff with a skewer.
To make the caramel, pour the caster sugar into a heavy-based pan and add the water. Cook the caramel on a medium heat, without stirring, until it’s a pale amber colour. Remove from the heat straight away and cool the pan in a sink filled with a little cold water.
Using the skewer, dip the top of the choux puffs into the caramel, being careful with the hot liquid. Leave until cold.
To make the pastry cream, put the egg yolks and sugar in a large bowl and whisk until light and creamy. Beat in the flour, then set aside.
Place the milk and vanilla in a saucepan and bring slowly to the boil. Remove immediately from the heat and pour half of the milk into the egg mixture, whisking constantly. Add the egg mixture to the milk that’s left in the pan and whisk constantly over a low to medium heat until simmering. Continue to cook and whisk for 2 minutes, until the mixture has thickened and lifts off the bottom of the pan.
Transfer the crème pâtissière to a clean container and place a sheet of cling fi lm directly on top to prevent a skin forming. Leave to cool for 2 to 3 hours, until set. When cooled, fold in the whipped cream with a whisk.
To assemble, pipe some pastry cream into the base of the choux puffs, then dip the base into the caramel and attach to the large pastry disc, placing them in a crown approximately 2cm from the edge. Repeat until all the puffs have been used. Pipe the remaining pastry cream into the centre of the crown. Serve immediately.