#entertainingwithbeth #CookingChannel #FrenchDessert
Learn how to make a super fancy (and delicious!) French pastry at home for Mother’s Day. These Mini Gateau Saint Honore pastries are so much fun to make and so impressive to serve! It will surely make a big impression for Mom on Mother’s Day!
00:19:00 How To Make Pate a Choux Dough
00:2:39 How to Bake Cream Puffs
00:03:21 To Make Pastry Cream
05:07 How To Make a Hole and Fill the Cream Puffs
06:07 Prepping and Baking the Puff Pastry Rounds
07:00 Making the Raspberry Icing and Dipping the Cream Puffs
07:46 Assembling the Gateau St. Honore
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RECIPE FOR PUFF PASTRY SNACKS IN THIS VIDEO (You can also bake these in a regular oven at 400F for 20 mins)
MINI GATEAU SAINT HONORE
Makes 6 Individual Desserts
*PRINT RECIPE HERE* https://bit.ly/3gVF38H
Cream Puff Shells:
1/2 cup flour (60g)
1 Tbsp sugar (13g)
1/4 tsp salt (1.25ml)
4 Tbsp Butter (60g)
1/2 cup water (120ml)
2 eggs, beaten
2 cups (475ml) milk
1/3 cup (65g) sugar
1 vanilla bean, scraped of its seeds
4 egg yolks
1/3 cup (35g) cornstarch
1 Tbsp (15g) butter
1 Tbsp (15ml) Raspberry Juice
7 Tbsp (45g) Powdered Sugar
2 Cups (475ml) Heavy Cream
2 Tbsp (13g) Powdered Sugar
1 tsp (5ml) vanilla extract
For the pastry shells:
Preheat the oven to 400F (200C). Line a baking sheet with parchment paper.
Whisk together the dry ingredients and set aside. Simmer the water and butter until melted. Add the flour and stir until a dough forms and pulls away from the side. Add the beaten eggs, and whisk until combined and smooth.
Transfer to a pastry bag and pipe 18 small mounds. About the size of a quarter. To flatten peaks, use the back of a spoon that has been dipped in water.
Bake at 400F for 10 mins. Then reduce oven to 350F and bake for 35 mins. Then turn the oven off, open the oven door slightly and allow to cool down for 20 mins.
For the pastry cream:
In a large bowl add 4 egg yolks and the cornstarch. Whisk to combine. And set aside.
In a medium, saucepot add the milk, sugar, and vanilla paste and pod. Simmer until hot. Fish out the vanilla pod.
Slowly add 1-2 ladles of the hot milk to the egg mixture and whisk to combine. This will bring the eggs up to temperature and prevent them from scrambling. Then add the rest of the milk mixture. Whisk to combine.
Then pour the mixture into a cleaned-out saucepan. Simmer on a medium-high flame, whisking all the while until thickened. It should have a pudding-like consistency. Transfer to a heat-safe bowl. Cover with plastic wrap, and refrigerate until chilled.
For the pastry shells. Create a hole in the bottom with a small round pastry tip. Then hollow out the inside a bit with a skewer.
Transfer the pastry cream to a pastry bag. Pipe the cream into the shells. Place the filled shells back on the tray and refrigerated (uncovered) until ready to assemble.
For the puff pastry:
Roll out the dough on a floured surface. Cut out 4″ rounds with a ramekin. Place on a parchment-lined cookie sheet. Prick with a fork. Then place another sheet of parchment paper on top. And a second cookie sheet. Bake at 400F (200C) for 20 mins. Then allow to cool.
For the whipped cream.
Place everything in a stand mixer, and whip on high until stiff peaks form. Transfer to a pastry bag fitted with a small star tip.
For the raspberry icing:
Place the raspberries in a fine-mesh sieve, and press them through with the help of a spoon, to release 1 Tbsp of their juice. Whisk in the powdered sugar, 1 Tbsp at a time, until a thick icing forms.
Dip the tops of each cream puff into the icing, allowing the excess to drip off over the bowl.
Place 3 cream puffs on the baked pastry rounds, affixing with the pastry cream. Then pipe the whipped cream in between the cream puffs, and one mound on the top.
Garnish with a candied flower petal (or mint leaf) and top with a fresh raspberry. HAPPY MOTHER’S DAY!