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St Honore 01

St Honore 01 is built on Water Until It Just Begins To Darken, Mixture Of Half Milk Half Water, Salt, Granulated Sugar, and Butter. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3 tbsp
• 1/2 cup
• 1/4 tsp
• 1/2 tsp
• 3 1/2 tbsp
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Watch the browning of the Chou Ring. If it is browning faster than the Puff Pastry, lower the oven heat and bake out longer.

2. 2

   Place them at regular intervals around the baked Chou Ring. Attach them with a little of the Caramel to hold them in place.

3. 3

   Fill the center of the Ring with the Creme Chantilly piped out of a Pastry Bag fitted with a Larger Tip (Star Tip looks nice.)

4. 4

   Refrigerate the cake until ready to serve.

5. 5

   Place the water-milk mixture in a saucepan and add the salt, sugar and butter.

6. 6

   Bring slowly to a boil, them remove from the heat and add the flour all at once.

7. 7

   Beat the dough vigorously with a wooden spoon, replace the saucepan on the heat and beat the dough for 1 minute or until it comes away from the sides of the pan and no longer sticks to the spoon.

8. 8

   Transfer the dough to a warmed mixing bowl, Add a third of the beaten egg beating the dough all the while with the spoon.

9. 9

   When the egg is completely mixed in add one half of the remaining beaten egg, still beating the dough vigorously until completely incorporated, and then add the remaining egg and continue to beat until the dough is smooth.