- 1 vanilla bean
- 1 1/2 cup (375ml) milk
- 2/3 cup (150g) caster (superfine) sugar
- 1/3 cup (50g) pure cornflour (cornstarch)
- 6 egg yolks
- 1/3 cup (80ml) thickened cream, whipped
- 1/3 cup (80ml) water
- 40 gram butter, chopped finely
- 3 teaspoon caster (superfine) sugar
- 1/3 cup (50g) strong baker's flour
- 2 eggs
- 1 cup (220g) caster (superfine) sugar
- 1/2 cup (125ml) water
- 2 sheets puff pastry
- 250 gram strawberries, quartered
- 100 gram white eating chocolate, melted
Gateau St Honoré
- 1Make crème pâtissière: split vanilla bean; scrape seeds into milk and sugar in small saucepan, discard bean. Bring to the boil. Meanwhile, combine cornflour and egg yolks in medium heatproof bowl and gradually whisk in hot milk mixture.
- 2Return custard to pan and stir over heat until mixture boils and thickens. Cover surface of custard with plastic wrap and cool for 20 minutes. Refrigerate 3 hours. Fold cream into custard in two batches. Cover and refrigerate until ready to use.
- 3Preheat oven to 220°C/425°F. Grease oven trays.
- 4Brush one puff pastry sheet with a little water and top with remaining pastry, press firmly. Cut 20cm round from pastry stack. Place pastry on tray and prick well with fork.
- 5To make choux pastry: combine the water, butter and sugar in small saucepan and bring to the boil. Add flour and beat with wooden spoon over heat until mixture comes away from base of pan. Transfer pastry to medium bowl and beat in eggs, one at a time, until pastry becomes glossy.
- 6Spoon choux pastry into piping bag fitted with 1.5cm plain tube, pipe around edge of puff pastry round. Pipe 3.5cm rounds of choux pastry, about 5cm apart, on another tray.
- 7Bake both trays 10 minutes. Reduce oven to 180°C/350°F and bake further 30 minutes. Cool on trays.
- 8Make small cut in each puff. Spoon crème pâtissière into piping bag fitted with 5mm plain tube and pipe through cuts into puffs. Spoon remaining crème pâtissière into centre of gateau.
- 9Meanwhile, make toffee. Stir sugar and the water in small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil, boil, uncovered, without stirring, until golden brown.
- 10To make spun toffee: dip the tines of two forks into toffee, quickly touch the tines together, pull them apart quickly, several times. This will make spun toffee.
- 11Dip puffs, one at a time, in toffee and place around edge on gateau. Fill gateau with strawberries. Drizzle strawberries with chocolate. Working quickly, dip fork into remaining toffee, drizzle toffee all over gateau.
The Latest from Australian Women's Weekly Food
- Prawn and vegetable Okonomiyaki - Japanese pancakeYesterday 12:58am
- Cauliflower recipesMay 06, 2021
- Old-fashioned curried sausagesMay 06, 2021
- What food is in season in May?May 06, 2021
- Baked cauliflowerMay 06, 2021
- Thai beef saladMay 06, 2021
- Perfect panna cotta recipesMay 06, 2021
- Sensational sweet tartsMay 06, 2021
- Apple turnoversMay 06, 2021
- Lemon meringue pieMay 06, 2021
- Fruit mince sliceMay 06, 2021
- Tasty treats for Mother's Day morning teaMay 05, 2021
- Delicious breakfast recipes for Mother's DayMay 04, 2021
- Pizza dough and basic tomato sauceMay 04, 2021
- Star anise, soy and beer-braised beef shinMay 04, 2021