Milk Chocolate And Salted Caramel Gâteau Saint-Honoré
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
57
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cups
Whole Milk9 tbsps
Sugar1 tsp
Kosher Salt4 large
Egg5 tbsps
Cornstarch6 large
Egg Yolk1 tsp
Unflavored Gelatin1 cup
Heavy Cream1 tsp
Cream Of Tartar1 tsp
Vanilla ExtractDirections:
1
Thaw before continuing
2
Preheat oven to 375°F
3
Line 2 baking sheets with parchment paper
4
For base and cream puffs: Preheat oven to 375°F
5
Line 2 baking sheets with parchment paper
6
Unfold 1 puff pastry sheet on a lightly floured surface
7
Unfold second pastry sheet and place directly on top of first, forming 2 layers
8
Press slightly to adhere
9
Using a 10" cake pan or tart pan bottom as a guide, cut pastry with a paring knife into a 10" round
10
Place on 1 prepared sheet
11
Bake base until puffed and deep golden brown, about 30 minutes
12
Let cool
13
DO AHEAD:Can be made 1 day ahead
14
Store airtight at room temperature
15
For cream puffs, preheat oven to 375°F
16
Combine milk, butter, sugar, and salt in a medium saucepan; bring to a boil
17
Remove from heat and add 1 cup flour
18
Stir to combine
19
Return to medium-high heat; stir dough vigorously until a dry film forms on bottom and sides of pan, about 2 minutes
20
Transfer dough to a stand mixer fitted with a paddle attachment
21
Add eggs one at a time, incorporating fully between additions
22
Scrape dough into a pastry bag fitted with a 1/2" tip or a plastic bag with 1/2" cut diagonally from 1 corner
23
Pipe 1"-1 1/4"-diameter rounds onto second parchment-lined sheet (there should be 25-30 rounds)
24
Smooth any pointed tips with damp fingertips to form rounded tops
25
Bake for 20 minutes
26
Lower temperature to 325°F and bake until golden brown and dry, 15-20 minutes
27
Let cool completely
28
Using a sharp knife, cut a small hole in bottom of each puff
29
DO AHEAD:> Can be made 2 months ahead
30
Store airtight in freezer
31
Unfold 1 puff pastry sheet on a lightly floured surface
32
Unfold second pastry sheet and place directly on top of first, forming 2 layers
33
Press slightly to adhere
34
Using a 10" cake pan or tart pan bottom as a guide, cut pastry with a paring knife into a 10" round
35
Place on 1 prepared sheet
36
Bake base until puffed and deep golden brown, about 30 minutes
37
Let cool
38
DO AHEAD:Can be made 1 day ahead
39
Store airtight at room temperature
40
For cream puffs, preheat oven to 375°F
41
Combine milk, butter, sugar, and salt in a medium saucepan; bring to a boil
42
Remove from heat and add 1 cup flour
43
Stir to combine
44
Return to medium-high heat; stir dough vigorously until a dry film forms on bottom and sides of pan, about 2 minutes
45
Transfer dough to a stand mixer fitted with a paddle attachment
46
Add eggs one at a time, incorporating fully between additions
47
Scrape dough into a pastry bag fitted with a 1/2" tip or a plastic bag with 1/2" cut diagonally from 1 corner
48
Pipe 1"-1 1/4"-diameter rounds onto second parchment-lined sheet (there should be 25-30 rounds)
49
Smooth any pointed tips with damp fingertips to form rounded tops
50
Bake for 20 minutes
51
Lower temperature to 325°F and bake until golden brown and dry, 15-20 minutes
52
Let cool completely
53
Using a sharp knife, cut a small hole in bottom of each puff
54
DO AHEAD:> Can be made 2 months ahead
55
Store airtight in freezer
56
Thaw before continuing
57
Pastry cream: Bring milk and 1/3 cup sugar to a simmer in a medium saucepan, stirring until sugar dissolves
58
Stir cornstarch and 3 tablespoons water in a small bowl to dissolve
59
Whisk egg yolks with remaining 1/4 cup sugar in a medium bowl
60
Add cornstarch mixture
61
Gradually whisk in hot milk mixture; return to saucepan
62
Whisk constantly over medium heat until thick, about 2 minutes
63
Remove from heat
64
Add butter
65
Whisk until melted and smooth
66
Divide pastry cream equally between 2 medium bowls (about 1 1/4 cups each)
67
Press plastic wrap directly onto surface of 1 bowl of pastry cream
68
Chill until cold and reserve for salted caramel mousseline
69
Immediately use hot pastry cream for diplomat cream
70
Bring milk and 1/3 cup sugar to a simmer in a medium saucepan, stirring until sugar dissolves
71
Stir cornstarch and 3 tablespoons water in a small bowl to dissolve
72
Whisk egg yolks with remaining 1/4 cup sugar in a medium bowl
73
Add cornstarch mixture
74
Gradually whisk in hot milk mixture; return to saucepan
75
Whisk constantly over medium heat until thick, about 2 minutes
76
Remove from heat
77
Add butter
78
Whisk until melted and smooth
79
Divide pastry cream equally between 2 medium bowls (about 1 1/4 cups each)
80
Press plastic wrap directly onto surface of 1 bowl of pastry cream
81
Chill until cold and reserve for salted caramel mousseline
82
Immediately use hot pastry cream for diplomat cream
83
Milk chocolate diplomat cream: Add milk chocolate to hot pastry cream; stir until melted and smooth
84
Press plastic wrap directly onto surface of cream and let cool to room temperature
85
Place 2 tablespoons cold water in a medium bowl
86
Sprinkle gelatin over; let stand for 10 minutes to soften
87
Bring 1/2 cup cream to a boil in a small heavy saucepan
88
Add hot cream mixture to softened gelatin mixture and stir until dissolved
89
Chill just until cold, whisking frequently, about 5 minutes
90
Place remaining 1 cup chilled cream in a medium bowl
91
Using an electric mixer, beat until peaks form
92
Add gelatin mixture and beat until stiff peaks form
93
Fold whipped cream into chocolate mixture in 3 additions, folding just to blend between additions
94
Cover and chill until set, about 3 hours
95
Add milk chocolate to hot pastry cream; stir until melted and smooth
96
Press plastic wrap directly onto surface of cream and let cool to room temperature
97
Place 2 tablespoons cold water in a medium bowl
98
Sprinkle gelatin over; let stand for 10 minutes to soften
99
Bring 1/2 cup cream to a boil in a small heavy saucepan
100
Add hot cream mixture to softened gelatin mixture and stir until dissolved
101
Chill just until cold, whisking frequently, about 5 minutes
102
Place remaining 1 cup chilled cream in a medium bowl
103
Using an electric mixer, beat until peaks form
104
Add gelatin mixture and beat until stiff peaks form
105
Fold whipped cream into chocolate mixture in 3 additions, folding just to blend between additions
106
Cover and chill until set, about 3 hours
107
Salted caramel mousseline: Stir 2 tablespoons water, sugar, and cream of tartar in a saucepan over medium-low heat until sugar dissolves
108
Increase heat to medium-high; boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, about 7 minutes
109
Remove from heat; gradually add cream (mixture will bubble vigorously)
110
Stir until any caramel bits dissolve and mixture is smooth
111
Let cool
112
In a stand mixer fitted with a whisk attachment, beat reserved chilled pastry cream and caramel sauce at medium speed
113
Gradually add butter, 1 tablespoon at a time, beating until fully incorporated between additions
114
Beat in salt and vanilla
115
Scoop into a pastry bag fitted with a small tip or a plastic bag with 1/4" cut diagonally from 1 corner and pipe into cream puffs
116
Cover cream puffs and chill
117
Stir 2 tablespoons water, sugar, and cream of tartar in a saucepan over medium-low heat until sugar dissolves
118
Increase heat to medium-high; boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, about 7 minutes
119
Remove from heat; gradually add cream (mixture will bubble vigorously)
120
Stir until any caramel bits dissolve and mixture is smooth
121
Let cool
122
In a stand mixer fitted with a whisk attachment, beat reserved chilled pastry cream and caramel sauce at medium speed
123
Gradually add butter, 1 tablespoon at a time, beating until fully incorporated between additions
124
Beat in salt and vanilla
125
Scoop into a pastry bag fitted with a small tip or a plastic bag with 1/4" cut diagonally from 1 corner and pipe into cream puffs
126
Cover cream puffs and chill
127
Assembly: Set the puff pastry disk on a serving plate
128
Set half of cream puffs aside
129
Dip bottom of remaining cream puffs into Chocolate Glaze and arrange in a circle, chocolate side down, around the edge of the pastry, leaving a 1/2" plain border
130
Repeat with remaining cream puffs, layering over first row of puffs as if laying bricks
131
Spoon chilled diplomat cream into center of gâteau, spreading out to inner edge of cream puffs
132
Dust lightly with powdered sugar
133
Set the puff pastry disk on a serving plate
134
Set half of cream puffs aside
135
Dip bottom of remaining cream puffs into Chocolate Glaze and arrange in a circle, chocolate side down, around the edge of the pastry, leaving a 1/2" plain border
136
Repeat with remaining cream puffs, layering over first row of puffs as if laying bricks
137
Spoon chilled diplomat cream into center of gâteau, spreading out to inner edge of cream puffs
138
Dust lightly with powdered sugar