Scarlett WGâteau St-Honoré
August 1st 2007 15:35
Gâteau St-Honoré
About Pâte Brisée
Pâte Brisée – pronounced “pot bree zay” – the term means “broken dough”, is mixed the same way as pie dough – that is, the fat is first combined with the flour. The amount of mixing determines how flaky the dough is. Pâte Brisée is usually used for large tarts.
About Chantilly Cream – a whipped cream
Whipped cream is not only one of the most useful dessert toppings and fillings but also an ingredient in many desserts. Cream with a fat content of 30% or more, but preferably over 35%. Can be whipped into a foam. One quart of cream produces about 2 to 2½ quarts of whipped cream.
In the classical pastry shop, sweetened, vanilla-flavored whipped cream is known as crème chantilly (pronounced “kremm shawn tee yee).
Chantilly is located in Northern France, a place close to Paris. A local pastry chef invented this cream and named it Chantilly. Chantilly Cream has a natural and fragrant flavour, does not taste artificial.
INGREDIENTS
Makes two 8-in / 20 cm gâteaux
300 gm Pâte Brisée
600 gm Pâte à Choux
425 gm Chocolate Crème Diplomat
For the egg wash
6 egg yolks
1 whole egg
100 gm egg yolks
1 gm / ¼ teaspoon sugar
1 gm / ¼ teaspoon sugar
10 gm / 2 teaspoon water
For the Caramel
200 gm fine granulated sugar
60 gm water
20 gm glucose or corn syrup
For the Pâte Brisée
400 gm pastry flour
10 gm / 1½ teaspoons salt
10 gm / 1½ teaspoons sugar
200 gm butter, chilled
130 gm eggs
20 gm / 4 teaspoons water
4 drops vanilla extract
4 gm / 1½ teaspoons lemon zest, grated
For the Pâte à Choux
250 gm water
100 gm butter
5 gm / 1 teaspoon sugar
5 gm / 1 teaspoon sugar
150 gm bread flour
150 gm eggs
For the Vanilla Crème Diplomat
250 gm milk
½ vanilla bean, split
2 egg yolks
30 gm fine granulated sugar
20 gm cake flour
15 gm cornstarch
30 gm Orange liqueur, such as Grand Marnier
200 gm Crème Chantilly
For the Chocolate Crème Diplomat
70 gm dark chocolate, finely chopped
250 gm milk
½ vanilla bean, split
2 egg yolks
30 gm fine granulated sugar
20 gm cake flour
15 gm cornstarch
200 gm Crème Chantilly
For the Crème Chantilly
500 gm crème fraîche (if not available, use heavy cream)
80 gm confectioners’ sugar
4 ml / 1 teaspoon vanilla extract
1. To prepare the Pâte Brisée, sift the flour, salt, and sugar into a round-bottomed bowl.
2. Cut the butter into small cubes. Rub it into the flour, using the fingertips, until the mixture looks like fine breadcrumbs. Make a well in the center.
3. Mix the eggs, water, vanilla, and lemon zest. Pour into the well into the flour. Mix to form a soft dough.
4. Turn the dough out onto a lightly floured work surface. Knead gently just until it is smooth and well mixed.
5. Wrap in plastic film and chill for at least 30 minutes before use.
6. To prepare the Pâte à Choux, combine the water, butter, sugar, and salt in a heavy saucepan or kettle. Bring the mixture to a full, rolling boil.
7. Remove the pan from the heat and add the flour all at once. Stir quickly.
8. Return the pan to a moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
9. Transfer the dough to the bowl of a mixer. If you wish to mix it by hand, leave it in the saucepan.
10. With the paddle attachment, mix at low speed until the dough has cooled slightly. It should be about 60 ºC, which is still very warm, but do not too hot to touch.
11. At medium speed, beat in the eggs a little at a time. Add no more than a quarter of the eggs at once, and wait until they are completely absorbed before adding more. When all the eggs are absorbed, the paste is ready to use. Set aside.
12. To prepare the Crème Chantilly, make sure that the cream and all equipment and utensils are chilled.
13. Whip the cream by hand or machine until it forms soft peaks.
14. Add the sugar and vanilla. Continue to whip until the cream forms stiff peaks but is still smooth. Do not overwhip or the cream will become grainy and then separate to form particles of butter.
15. To prepare the Vanilla Crème Diplomat, heat the milk and vanilla bean to just below the boiling point.
16. Whip the egg yolks and sugar until pale. Add the flour and cornstarch and mix well.
17. Temper the egg mixture by gradually stirring in about half the hot milk. Pour this mixture back into the saucepan with the remaining hot milk. Return to a boil, whipping constantly.
18. Remove from the heat and stir in the liqueur.
19. Cover with plastic film and cool the pastry cream thoroughly, then chill.
20. Once the cream is cold, beat well until perfectly smooth.
21. Fold in the Crème Chantilly.
22. To prepare Chocolate Crème Diplomat, heat the milk and vanilla bean to just below the boiling point.
23. Whip the egg yolks and sugar until pale. Add the flour and cornstarch and mix well.
24. Temper the egg mixture by gradually stirring in about half the hot milk. Pour this mixture back into the saucepan with the remaining hot milk. Return to a boil, whipping constantly.
25. Remove from heat and stir dark chocolate into the hot pastry cream, stir until the chocolate is completely melted and well mixed.
26. Cover with plastic film and cool the pastry cream thoroughly, then chill.
27. Once the cream is cold, beat well until perfectly smooth.
28. Fold in the Crème Chantilly.
29. To make the pastries, chill the Pâte Brisée for at least 30 minutes before use.
30. Fit a pastry bag with a medium plain tip and fill with the Pâte à Choux.
31. Beat together the ingredients for the egg wash. (Note: You will not need the total quantity of egg wash. Reserve the remainder for another use.)
32. Roll out the pâte brisée about 3 mm / ⅛ in. thick into a long oval shape (large enough to cut the circles in the next step). Place on a buttered sheet pan and dock well. Chill.
33. Cut two 8-in. / 20-cm circles from the pastry. Leave the circles on the pan and remove the excess dough.
34. Brush around the edges of the circles with egg wash.
35. Pipe a thick band of pâte à choux around the edge of the pastry circles about 1 in. / 2.5 cm from the outer edge. Brush lightly with egg wash. Press down the choux pastry lightly by running the back of a fork along the top. Pipe an additional small spiral of choux pastry in the center of each circle.
36. Onto a buttered sheet pan, pipe the remaining choux pastry into ¾-in / 2-cm bulbs and brush with egg wash. (This will make more bulbs than necessary for the finished pastry, allowing you to select those of the best appearance.)
37. Bake all the pastries at 190ºC / 375ºF until risen and golden and the bulbs sound hollow when tapped. Cool on wire racks.
38. To assemble the Gâteaux, select the best choux bulbs for the finished pastries. You will need about 12-14 for each. Make a small hole in the bottom of each bulb and fill with Vanilla Crème Diplomat, using a pastry bag.
39. Spread a layer of Chocolate Crème Diplomat in the bottom of each pastry circle.
40. Fit two pastry bags with St-Honoré tips. Fill with the remaining creams.
41. Holding the bag so that the V-shaped point of the St-Honoré tip is up, pipe alternating lines of vanilla and chocolate creams to fill the pastry circles. Chill the pastries.
42. Make a caramel by heating the sugar and water gently to dissolve the sugar. Bring to a boil, add the glucose, and cook until golden. Plunge the base of the pan into ice water briefly to stop the cooking.
43. Dip the filled choux bulbs into the caramel and then place caramel-side down onto an oiled marble slab until cold.
44. Reheat the remaining caramel and use to glue the bulbs around the edges of the pastry circles, keeping the flat caramel tops of the bulbs as level as possible.
Tips:
For best results of the Crème Chantilly, use crème fraîche or, if it is not available, heavy cream with a fat content of 40% or more. Crème Chantilly can be made with cream having a fat content as low as 30%, but it is more likely to separate slightly or weep on standing.
**From “Professional Baking” and “Wikipedia, the free encyclopedia”**
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