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Milk Chocolate and Salted Caramel Gâteau Saint-Honoré

Milk Chocolate and Salted Caramel Gâteau Saint-Honoré
You can never have too many beverage recipes, so give Milk Chocolate and Salted Caramel Gâteau Saint-Honoré a try. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains around 15g of protein, 64g of fat, and a total of 975 calories. If you have gelatin, milk chocolate, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Preheat oven to 375°F. Line 2 baking sheets with parchmentpaper. Unfold 1 puff pastry sheet on a lightlyfloured surface. Unfold second pastry sheetand place directly on top of first, forming2 layers. Press slightly to adhere. Using a10" cake pan or tart pan bottom as a guide,cut pastry with a paring knife into a 10"round.
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Puff Pastry SheetsPuff Pastry Sheets
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Baking SheetBaking Sheet
Cake FormCake Form
Tart FormTart Form
KnifeKnife
OvenOven
2
Place on 1 prepared sheet.
3
Bake base until puffed and deep goldenbrown, about 30 minutes.
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BaseBase
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OvenOven
4
Let cool.DO AHEAD:Can be made 1 day ahead. Storeairtight at room temperature.
5
For cream puffs, preheat oven to 375°F.
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CreamCream
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OvenOven
6
Combine milk, butter, sugar, and salt in amedium saucepan; bring to a boil.
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ButterButter
SugarSugar
MilkMilk
SaltSalt
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Sauce PanSauce Pan
7
Removefrom heat and add 1 cup flour. Stir tocombine. Return to medium-high heat; stirdough vigorously until a dry film forms onbottom and sides of pan, about 2 minutes.
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All Purpose FlourAll Purpose Flour
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Frying PanFrying Pan
8
Transfer dough to a stand mixer fittedwith a paddle attachment.
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DoughDough
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Stand MixerStand Mixer
9
Add eggs one at atime, incorporating fully between additions.Scrape dough into a pastry bag fitted with a1/2" tip or a plastic bag with 1/2" cut diagonallyfrom 1 corner. Pipe 1"–1 1/4"-diameter roundsonto second parchment-lined sheet (there should be 25–30 rounds). Smooth anypointed tips with damp fingertips to formrounded tops.
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DoughDough
EggEgg
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Ziploc BagsZiploc Bags
Pastry BagPastry Bag
10
Bake for 20 minutes. Lower temperatureto 325°F and bake until golden brown anddry, 15-20 minutes.
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OvenOven
11
Let cool completely.
12
Using a sharp knife, cut a small hole inbottom of each puff. DO AHEAD:> Can bemade 2 months ahead. Store airtight infreezer. Thaw before continuing.
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KnifeKnife
1
Bring milk and 1/3 cup sugarto a simmer in a medium saucepan, stirringuntil sugar dissolves. Stir cornstarch and3 tablespoons water in a small bowl to dissolve.
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Corn StarchCorn Starch
SugarSugar
WaterWater
MilkMilk
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Sauce PanSauce Pan
BowlBowl
2
Whisk egg yolks with remaining 1/4 cupsugar in a medium bowl.
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Egg YolkEgg Yolk
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WhiskWhisk
BowlBowl
3
Add cornstarchmixture. Gradually whisk in hot milk mixture;return to saucepan.
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MilkMilk
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Sauce PanSauce Pan
WhiskWhisk
4
Whisk constantly overmedium heat until thick, about 2 minutes.
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WhiskWhisk
5
Remove from heat.
6
Add butter.
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ButterButter
7
Whisk untilmelted and smooth. Divide pastry creamequally between 2 medium bowls (about1 1/4 cups each). Press plastic wrap directlyonto surface of 1 bowl of pastry cream.Chill until cold and reserve for saltedcaramel mousseline. Immediately use hotpastry cream for diplomat cream.
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Pastry CreamPastry Cream
CreamCream
WrapWrap
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Plastic WrapPlastic Wrap
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WhiskWhisk
1
Add milk chocolate to hot pastry cream; stiruntil melted and smooth. Press plastic wrapdirectly onto surface of cream and let coolto room temperature.
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Milk ChocolateMilk Chocolate
Pastry CreamPastry Cream
CreamCream
2
Place 2 tablespoons cold water in a mediumbowl.
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WaterWater
3
Sprinkle gelatin over; let stand for10 minutes to soften. Bring 1/2 cup cream toa boil in a small heavy saucepan.
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GelatinGelatin
CreamCream
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Sauce PanSauce Pan
4
Add hotcream mixture to softened gelatin mixtureand stir until dissolved. Chill just until cold,whisking frequently, about 5 minutes.
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GelatinGelatin
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WhiskWhisk
5
Placeremaining 1 cup chilled cream in a mediumbowl. Using an electric mixer, beat untilpeaks form.
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CreamCream
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Hand MixerHand Mixer
6
Add gelatin mixture and beatuntil stiff peaks form.
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GelatinGelatin
7
Fold whipped cream into chocolatemixture in 3 additions, folding just to blendbetween additions. Cover and chill untilset, about 3 hours.
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Whipped CreamWhipped Cream
1
Stir 2 tablespoons water, sugar, and cream of tartarin a saucepan over medium-low heat untilsugar dissolves. Increase heat to medium-high;boil without stirring, occasionallyswirling pan and brushing down sides witha wet pastry brush, until deep amber colorforms, about 7 minutes.
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CreamCream
SugarSugar
WaterWater
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Pastry BrushPastry Brush
Sauce PanSauce Pan
Frying PanFrying Pan
2
Remove from heat;gradually add cream (mixture will bubblevigorously). Stir until any caramel bitsdissolve and mixture is smooth.
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CaramelCaramel
CreamCream
3
Let cool.
4
In a stand mixer fitted with a whiskattachment, beat reserved chilled pastry cream and caramel sauce at medium speed.Gradually add butter, 1 tablespoon at a time,beating until fully incorporated betweenadditions. Beat in salt and vanilla. Scoopinto a pastry bag fitted with a small tip or aplastic bag with 1/4" cut diagonally from1 corner and pipe into cream puffs. Covercream puffs and chill.
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Caramel SauceCaramel Sauce
Pastry CreamPastry Cream
VanillaVanilla
ButterButter
CreamCream
SaltSalt
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Stand MixerStand Mixer
Pastry BagPastry Bag
1
Set the puff pastry disk on aserving plate. Set half of cream puffs aside.Dip bottom of remaining cream puffs into
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Puff Pastry SheetsPuff Pastry Sheets
CreamCream
DipDip
2
Chocolate Glaze and arrange in a circle,chocolate side down, around the edge ofthe pastry, leaving a 1/2" plain border. Repeatwith remaining cream puffs, layering overfirst row of puffs as if laying bricks. Spoonchilled diplomat cream into center of gâteau,spreading out to inner edge of cream puffs.Dust lightly with powdered sugar.
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Chocolate GlazeChocolate Glaze
Powdered SugarPowdered Sugar
ChocolateChocolate
CreamCream
DifficultyExpert
Ready In45 m.
Servings10
Health Score7
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