Page 201 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Gâteau St. Honoré

MAKES 1
(11- /28- )

. To celebrate him,
the French broke out their big guns and shoved all their specialties
into one tart because, as you well know, more is more. And that
means it’s better. So get ready for puff pastry, choux rings and puffs,
pastry cream, heavy cream, and caramel all in one place. You’ll be

thanking Saint Honoré for being such a stellar patron as to have
deserved such a sweet pastry namesake.

FOR THE BASE

Traditional Puff Pastry (page 25) ⅛ batch
FOR THE CHOUX PASTE

milk ½ cup 120 ml
unsalted butter 4 tablespoons 55 g

all-purpose flour 1 cup 125 g
sugar 1 teaspoon 4 g

salt ½ teaspoon 3 g

eggs 5 (more or less)
FOR THE FILLING AND ASSEMBLY

Pastry Cream (page 35), prepared 1 batch
with just a pinch of salt

heavy cream 1 cup 240 ml
Clear Caramel for Glazing (page 36) 1 batch

Procedure for the base
Roll the dough into an 11-inch (28-cm) round. Refrigerate it for at

least 30 minutes.

Procedure for the choux paste
1
. As you make the choux, remember, this is the stuff cream-puff and
éclair shells are made of, so it’s going to look like a paste, not like a