The Art of French Pastry

thirteen 1-inch circles. 1 Dock the puff pastry. 2 Pipe a ring of pâte à choux aroun ...

3 Pipe a loose spiral of pâte à choux starting in the center and working your way out. ...

ST. HONORÉ ASSEMBLY ...

1 Glue the puffs at the 12 o’clock mark, the 6 o’clock, 3 o’clock, and 9 o’clock ...

marks. 2 Glue two puffs between each mark so that you have ...

12 puffs on the edge of the base. 5 Now pipe thirteen 1- inch puffs onto the parchment paper ...

amount of egg wash. Using a fork, lightly score them to ensure that the choux pastry rises evenly. 6 ...

After 35 to 40 minutes of baking quickly remove the sheet pan from the oven and close the oven door. Remove th ...

completely. 7 While the cake bakes in the oven you will have time to make the pastry cream, follow ...

a small bowl with a rubber spatula and refrigerate. 8 Once the pastry cream is cold, place in a ...

of whipped cream. Fold in the remaining two-thirds until the mixture is just homogenized, and place in the refrige ...

fitted with a ¼-inch round tip and fill it halfway with crème légère. Insert the tip into the puff hole a ...

the vanilla and the sugar to semi-stiff peaks and refrigerate. 11 Make the caramel. Combine the water, corn syr ...

directions and cook on medium heat until the caramel reaches 325°F/160°C. Dip the bottom of the pan into the bowl ...

pad of paper towels or a heating pad to keep it warm, or gently reheat if it begins to stiffen as you dip the ...

dip the rounded top about one-third of the way into the caramel. Scrape the edge on the foil-covered side of the ...

for dipping. Place the round puff pastry base in front of you. Hold a cream puff by the top, dip ...

so that you have 12 puffs on the edge of the base. 14 Fill the pastry bag with the remaining crèm ...

spatula. 15 Fit a pastry bag with a St. Honoré tip or a ¾-inch star tip and fill with the crème ch ...

The baked pâte à choux and puff pastry cake should be golden brown and firm. STORAGE Because this cake is m ...