Text 24883, 86 rader
Skriven 2012-05-16 16:36:00 av DAVE DRUM (1:123/140)
Ärende: Saint Honore Cake-Finish
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gateau Saint Honore
 Categories: Pastry, Desserts, Creams
      Yield: 1 Cake

           Pate a Choux - Cream Puffs
           - Dough
           Pate Feuillete - Puff Pastry
           Saint Honore Cream (Rapid
           - Chiboust or Diplomat
           - Cream)

  Roll the puff pastry out to 1/8 inch (3 mm) thick, 12"
  square (30 cm). Place on a sheet pan lined with parchment
  paper. Refrigerate covered at least 20 minutes.While the
  puff pastry is resting, make the pate a choux and place it
  in a pastry bag with a # 4 (8mm) plain tip. Reserve. 

  Leaving the puff pastry on the sheet pan, cut a 11" (27.5
  cm) circle from the dough and remove the scraps. (An easy
  way to cut it is to use a 11" tart pan as a "cookie
  cutter"). Prick the circles lightly with a fork. Pipe 4
  concentric rings of Pate a Choux on the pastry circle. 

  Pipe out 12 cream puffs the size of Bing cherries onto the
  paper around the cake. Bake the puff pastry circle and the
  cream puffs at 400øF/205øC until the pate a choux has
  puffed, about 10 minutes. Reduce the heat to 375øF/190øC
  and bake until everything is dry enough to hold its shape,
  about 35 minutes longer for the cake and 8 minutes longer
  for the cream puffs (just pick them up and take them out
  as they are done)

  Place about 4 oz (114 gr) of the Saint Honore Cream in a
  pastry bag with a #2 (4mm) plain tip. Use the pastry bag
  tip or the tip of a paring knife to make a small hole in
  the bottom of each cream puff. Pipe the cream into the
  cream puffs to fill them. Refrigerate. Spread the
  remaining cream filling on the cake. 

  Refrigerate for at least 2 hours to set the cream.

  Caramelize the 8 oz. of sugar: Fill a bowl that is large
  enough to hold the pan used for cooking the sugar with
  enough cold water to reach halfway up the sides of the
  pan. Set the bowl aside.

  Place the sugar in a heavy bottomed pan and cook until the
  sugar until it has caramelized to just a shade lighter
  than the desired color. Remove from the heat and
  immediately place the bottom of the pan in the bowl of
  cold water to stop the cooking process. Dip the cream
  puffs into the hot caramel, using 2 forks or tongues to
  avoid burning your fingers.

  Place them on a sheet pan. The caramel must be hot enough
  to go on in a thin layer. Reheat if necessary as you are
  dipping, stirring constantly to avoid darkening the
  caramel any more than necessary. 

  Also, avoid any Saint Honore cream to leak out of the
  puffs and get mixed in with the caramel while dipping as
  the cream can cause the sugar to recrystalize.

  Whip one cup of heavy cream and teaspoon of sugar to stiff
  peaks. Place the whipped cream in pastry bag fitted with a
  #5 (10mm) star tip. Pipe a border of whipped cream around
  the top of the cake. Arrange the cream puffs, evenly
  spaced, on top of the filling, next to the cream.

  Option: Before filling the cake, take care of the cream
  puffs, dip them in more caramel, hook them up to the base.
  Fill with the cream filling and fill the holes with the
  whipped cream.

  From: Bo Friberg’s books "The Professional Pastry Chef"
  editions 3rd and 4th, and "The Advanced Pastry Chef"

  Uncle Dirty Dave's Archives

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... I am extraordinarily patient, provided I get my own way in the end.
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