My friend D went nuts over the Éclair Tower I made for my husband’s big 3-0. So for her birthday, I made her Gateau St. Honoré. It’s light, elegant, and what girl doesn’t like cream stuffed balls?
I’ve always struggled with Choux Pastry because somehow mine never puff up well in the oven. Finally I learned that you have to ‘dry the panade well’. The panade is the milk and flour mixture, which you beat in the pan. I’ve always been taught that as soon as the batter comes away from the pan, it’s ready; but no. You have to keep going, for the moisture to evaporate, and for the mixture to turn a little crumbly. This way, the final batter will be sticky, and it will hold itself better in the oven.
-Recipe Serves 8-
– THE INGREDIENTS (CRÈME PÂTISSIÈRE) –
– THE RECIPE –
– THE INGREDIENTS (CHOUX PASTRY) –
– THE RECIPE –
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– THE INGREDIENTS (THE DECORATION) –
– THE RECIPE –
