Gateau Saint-honore Pt 1

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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