SAINT HONORE GATEAU

SAINT HONORE GATEAU

Yield: 
2 - 10" cakes
SAINT HONORE GATEAU ©10
Yields (2) 10 inch cakes each serving 12 persons
 
Ingredients or products needed to assemble cakes
Puff dough, frozen 1.00 lb. 454 grams
Choux paste 1.00 lb. 454 grams
Melted caramelized sugar 1.00 lb. 454 grams (melted as light as possible)
Pastry cream, vanilla custard 2.00 lbs. 908 grams (thick as possible)
Italian Mocha butter cream 1.50 lbs. 680 grams
Coverture or compound semi-sweet chocolate 0.25 lb. 113 grams
 
1. Mix a single batch of Choux paste, using a medium size pastry bag fitted with a round tip, squeeze paste into small 1" balls, 1" apart on a silpat. 
 Make 36 to 40 so you have the most uniform ones to choose from.
 Bake to a light golden brown.
 When cooled, fill with pastry creamby using a pastry bag fitted with a 1/4" round tip, filling from the bottom of the rounds.
 
2. Remove one sheet of frozen puff dough from freezer, let rest until a knife can cut without splitting the dough but still very chilled.
 Cut (2) 12 inch circles out of the dough.
 Place on a silpat
 Poke the puff dough with a fork to keep the rise down to a minimum while baking.
 Bake in a 375 degree F. oven until medium dark brown.
 Remove from oven and let cool for 10 minutes.
 Using a cake separating knife, separate each round in half horizontally.

3. In a mixer fitted with a whip attachment, mix together 1.50 lb. of the pastry cream and all of the Italian Mocha buttercream. Whip until light and fluffy.
 Using an off set spatula, lay on a 1/4" layer of the pastry cream mixture on the bottom rounds.
 Place the top of the puff dough over the pastry cream.

4. Melt chocolate in 30 second increments in the microwave until 3/4th melted. Stir until all melted.
 Using a 1 inch pastry brush, brush a thick coat of chocolate on the top of the puff dough, reserving enough chocolate to use it as the “glue” 
to attach the 12 Pastry cream filled choux paste balls. 

5. Melt sugar in a heavy bottomed stainless pot over medium heat. 
 Feed a little sugar at a time waiting until it melts before adding more sugar
 Stirring very in-frequently with a wooden spoon
 Try to keep the sugar as light a color as possible.
 When all sugar is melted, dip the tops of all the choux paste balls into the molten sugar and then place immediately sugar-side-down
on a clean silpat until sugar is cooled (5 minutes).

6. Paint an additional chocolate around the top 1" of the puff dough round and place evenly spaced 12 choux balls, sugar-side-up around the circle.

7. Place the Italian pastry cream, butter cream mixture in a large pastry bag fitted with a large star tip. Use in the following manor:
 First step is to make a large rosette between each choux paste ball, creating a wall around the outside edge.
 From wall to wall extrude 4 large straight stripes evenly spaced across the middle of the circle.
 Fill in with rosettes in a straight line in between the stripe.
 Making sure that all chocolate painted puff dough surface is covered with the (Diplomat cream), pastry cream butter cream mixture.
 Chill until served. The cake can be held for 2 days maximum if under high humidity conditions.
 
From http://www.schoolofbaking.com/
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