Saint Honore

I have been busy composing my website that I hardly have time to do anything leisure like watching DVDs or shopping or taking more photos. Well, you do understand how elaborate and meticulous a website project could turn out to be! Meanwhile, I missed baking and blogging so much.



So when there was a spare time this morning while T was at work, I quickly gathered the ingredients to churn out this creation. I mean I have done lots of eclairs and profiteroles, and last 2 DB Challenges we were creating Croquembouche, so it was about time for a Saint Honore. Hope you enjoy the recipe!



SAINT HONORE
Makes a 8 inch pate sucree topped with 12 profiteroles.



1. Pate Sucree

Ingredients:
Egg yolks > 2
Vanilla essence > ½ tsp
Butter > 100 g
Sifted all purpose flour > 200 g
Granulated sugar > 40 g

Method:
Moderately whisk egg yolks with vanilla essence. Set aside.
Rub butter into sifted all purpose flour. Add sugar.
Fold egg yolk mixture into flour mixture and mix into dough.
Press dough to form a disc and refrigerate for 30 minutes.
Afterwards, remove from fridge and roll into an 8 inch circle.
Prick all over the surface with fork.
Place on baking tray and refrigerate for 30 minutes more.



2. Choux Paste

Ingredients:
Eggs > 2
Sifted all purpose flour > 75 g
Salt > ½ tsp
Granulated sugar > 7 g
For eggwash: 1 egg and 1 tbsp of water
Milk > 125 ml
Butter > 50 g

Method:
Moderately beat the eggs. Set aside.
Combine sifted all purpose flour, salt, and sugar. Set aside.
Mix 1 egg with 1 tablespoon of water to form egg wash. Set aside.
Preheat oven to 200C.
Heat milk and butter in a saucepan until butter is completely melted. Bring to boil.
Remove from heat and immediately fold in the flour mixture. Mix with wooden spoon to form smooth paste. Leave to just warm.
Fold in eggs and beat with electric mixer until batter is smooth and glossy.
Fill choux paste into piping bag tipped with big plain nozzle.
Remove pate sucree from refrigerator and pipe choux paste on it with a spiral formation.
Brush with eggwash and bake at 200C for 30minutes.
Pipe the rest of the choux paste into 12 profiteroles on a baking tray.
Bake at 200C for 15-20 minutes.
Remove from oven and cool.



3. Creme Patissiere

Ingredients:
- Milk > 350 ml
- Egg yolks > 4
- Granulated sugar > 90 grams
- All purpose flour > 18 grams
- Corn flour > 18 grams
- Vanilla essence > 1 teaspoon



Method:
- Boil milk in the saucepan. Remove from fire and leave to cool slightly.
- Whip egg yolks and sugar until pale and thick. Fold in all purpose flour, corn flour, and vanilla powder.
- Slowly pour milk into the egg yolk mixture and combine to form custard.
- Place custard back into saucepan and cook at low heat while stirring continuously until it is thick. Leave to boil for one minute. Keep stirring.
- Pour into shallow container and cover with cling film. Leave to cool.
- When it is cool, beat with electric mixer until smooth. Fill it into a piping bag.
- Poke a hole at the bottom of each profiterole and pipe in crème patissiere.



4. Caramel

Ingredients:
Granulated sugar > 200 g
Water > 180 ml

Method:
Grease a baking tray with vegetable oil. Set aside
Combine sugar and water in a saucepan and bring to boil without stirring until it reaches the desired red amber color.
Remove from fire and place saucepan in a bowl of iced water to stop caramel for further cooking.
Dip profiteroles into caramel and immediately place them on greased baking tray and let them set.



5. Assembly

Ingredients:
Pistachio chunks > 20 g
Sliced strawberries > 2

Method:
Pipe the rest of crème patissiere on top of baked pate sucree inside the area of the baked outer circumference.
Place the circumference with caramel profiteroles. Press them to stick to crème patissiere.
Sprinkle top of crème patissiere with pistachio chunks.
Decorate the center with strawberry slices.