Gateau Saint-Honore Pt 2

INGREDIENTS

INSTRUCTIONS

confectioners' sugar, and vanilla. Beat on high speed until the mixture
forms stiff peaks, 2 to 3 minutes. Chill until ready to use. TO ASSEMBLE
THE CAKE: Heat the oven to 375 degrees. Line two baking sheets with
parchment paper, and set aside. Roll the dough out to an 1/8-inch
thickness. Using a plate or a bowl as a guide, cut out two 8-inch circles
from the dough. Prick the circles all over with a fork or a pastry docker
to prevent the dough from rising. Place the circles on the prepared baking
sheets. Brush the outer edge of the circles with the beaten egg. Place the
reserved pate a choux dough in a pastry bag fitted with an Ateco #9824 tip.
Pipe dough around the rim of each circle. With remaining dough, pipe a
spiral in the center of each circle, starting in the middle. Bake until the
pastry is crisp and deep-golden brown, 50 to 55 minutes. Transfer baking
sheets to a rack to cool. Dip uncoated sides of cream puffs, one by one, in
the caramel. Arrange 9 per circle, leaving space in between; the caramel
will hold the cream puffs to the pastry. Combine the remaining pastry cream
and one-fourth of the creme chantilly in a bowl. Place the mixed cream in a
pastry bag fitted with an Ateco #9824 tip. Fill the center of each circle
with cream mixture. Place the remaining creme chantilly in a pastry bag
fitted with an Ateco #9824 tip. Pipe large rosettes between the
caramel-covered cream puffs. Cover the center of each circle with the
remaining cream. Garnish with caramel fans, and serve. Makes two 8-inch
cakes.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from
Francois Payard, co-owner of Payard Patisserie & Bistro, 1032 Lexington
Avenue, New York, NY 10021 212-717-5252
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Francois Payard
Converted by MM_Buster v2.0l.

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