INGREDIENTS

INSTRUCTIONS

TO MAKE THE PATE FEUILLETEE (Puff Pastry): 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. TO MAKE THE PATE A
CHOUX (Cream Puffs): 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.
Set aside 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. TO MAKE THE CREME PATISSIERE: 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. TO MAKE 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. TO MAKE THE CARAMEL FANS: 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. TO MAKE THE
CREME CHANTILLY (Whipped Cream): In the bowl of an electric mixer fitted
with the paddle attachment, combine the heavy cream,
continued in part 2

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