GATEAU ST. HONORÉ | CBC LIFE
The Gateau St. Honoré is a classic French torte named after St. Honoré, the patron saint of pastry chefs.
A base of flaky, tender rough puff is topped with two rings of choux pastry and pastry cream. An impressive crown of choux pastry, craquelin and crème chiboust create the stunning top.
According to judges Bruno Feldeisen and Kyla Kennaley, the Gateau St. Honoré was the most difficult Technical Bake in Season 4 — but also the most delicious.
Provided by: CBC.CA
|1 cup (135 g) all-purpose flour|
|½ tsp (2 g) salt|
|½ cup (112 g) butter, cold, cubed|
|3-4 tbsp (45-60 g) cold water|
|1 egg, for egg wash|
|½ cup (100 g) dark brown sugar|
|¼ cup + 3 tbsp (100 g) butter, softened|
|¾ cup + 2 tbsp (100 g) flour|
|¼ tsp (1 g) salt|
|½ cup (112 g) butter|
|½ cup (125 g) whole milk|
|½ cup (125 g) water|
|1 tbsp (13 g) sugar|
|½ tsp (2 g) salt|
|1 cup (135 g) flour|
|1 tsp powdered gelatin or 1 sheet gelatin|
|1 ½ cups (375 ml) whole milk|
|½ vanilla bean pod, scraped|
|½ cup (100 g) granulated sugar|
|¼ cup (36 g) cornstarch|
|5 egg yolks|
|1 whole egg|
|4 tsp powdered gelatin or 4 sheets gelatin|
|1 cup (200 g) granulated sugar|
|⅓ cup (80 g) water|
|4 egg whites, room temperature|
|Piping bag, fitted|
|805 piping tip|
|Small star piping tip|
|Large St. Honore piping tip|
Pulse flour and salt together in the bowl of a food processor. Add butter and pulse until mixture resembles coarse crumbs with some larger pieces.
Add water and pulse until mixture begins to come together. Turn dough out onto the work surface and knead gently to bring together. Form into a ½-inch-thick square and wrap in plastic wrap. Refrigerate for 20 minutes.
Turn dough onto a floured surface and roll into a 6×12-inch rectangle. Fold the top third down towards the bottom, then fold the bottom third up to cover. Quarter-turn the dough; roll out and fold as before. Rewrap and chill for 20 minutes. Repeat rolling and turns. Chill 10 minutes.
Cream sugar and butter together until light. Stir in flour and salt.
Roll between 2 sheets of parchment paper to ⅛-inch thick. Freeze until firm.
Cut into 1 ¼-inch rounds and return to the freezer until needed.
Preheat the oven to 425 F.
Bring butter, milk, water, sugar and salt to a boil in a medium saucepan over medium-high heat; ensure butter is completely melted.
Remove from heat, add flour and stir vigorously with a wooden spoon until combined.
Return to medium heat and stir until the dough begins to look dry and a film appears on the bottom of the pan, about 1 minute.
Transfer dough to a stand mixer fitted with a paddle attachment and mix on low until the steam has subsided and the dough is lukewarm, about 3 minutes. Continue to mix the dough while adding eggs, one at a time, fully incorporating each.
Transfer dough to a piping bag fitted with 805 piping tip. Pipe 20 choux balls, approximately 1 ¼-inch wide, onto a parchment-lined baking sheet, leaving 2 inches in between each. Top each with a craquelin round.
Transfer to the oven. Bake until puffed, about 8 minutes, then reduce heat to 375 F. Bake until deep golden, another 22 to 25 minutes.
Set aside to cool completely.
Once cooled, use a small star tip to create a hole in the flat bottom of each.
Return oven to 425 F.
Roll puff pastry into a generous 10-inch square. Dock (poke with a fork) the dough all over. With a 10-inch round of parchment as a guide, cut a round using a paring knife. Transfer to a parchment-lined sheet.
Whisk the remaining egg with a pinch of salt in a small bowl. Brush round lightly with egg wash, avoiding the cut edge. Pipe a border of choux paste to within ¼-inch of the edge of the puff pastry. Pipe another 4-inch-wide circle in the centre of the pastry round. Egg wash the choux and bake for 20 minutes at 425 F. Reduce the heat to 375 F and bake until golden and puffed, another 12 to 15 minutes.[IMAGE]
Make pastry cream: Place one sheet of gelatin in a bowl of cold water and set aside for 5 minutes.
Add milk to a medium saucepan. Add ½ vanilla bean and seeds to milk. Heat mixture over medium heat until just steaming. Remove vanilla bean and discard.
Meanwhile, whisk together sugar and cornstarch in a large heatproof bowl. Whisk in egg yolks and whole egg. Slowly stream in hot milk mixture, whisking constantly. Pour mixture through a fine mesh sieve back into the saucepan and cook over medium heat, whisking constantly until mixture thickens and just comes to a boil.
Place ⅔ of mixture into a small bowl; squeeze the excess water from gelatin and stir into the pastry cream until melted.
Cover the surface of each portion with plastic wrap. Refrigerate the pastry cream with the gelatin. Set the other aside, keeping warm.
Make meringue: Place four sheets of gelatin in a bowl of cold water and set aside for 5 minutes.
Place sugar and water into a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and boil until mixture is 250 F (120 C), brushing the sides of the pan with a damp pastry brush if sugar appears on sides of the pan (to prevent crystallization.)
Meanwhile, squeeze excess water from gelatin. Add gelatin to a small saucepan and heat over medium-low until melted.
Meanwhile, place egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk over medium-high until soft peaks form. Gradually stream both sugar syrup and gelatin into egg whites with the mixer running on medium-high. Continue to beat until glossy, stiff and cooled to room temperature, about 6 to 8 minutes.
Stir ⅓ into warm pastry cream until combined, then gently fold in remaining meringue.
Transfer the ½ of the mixture into a piping bag fitted with a large St. Honore tip.
Transfer ¼ of the mixture into a piping bag fitted with a small round tip. Reserve the remaining chiboust.
Using the small tip, fill the cream puffs with chiboust cream.
Spread refrigerated pastry cream into the centre of the cake to within the borders of the choux pastry rings. Top with the reserved ¼ of the chiboust, spreading evenly. Pipe the centre of the cake with chiboust cream using the St. Honoré tip.
Decorate the edge of the cake with cream puffs, lightly pressing them against the cream to adhere them to the cake. Place one in the centre of the cake. Decorate with gold leaf/dust as desired.[MEDIA]