Gataux St Honoer

Puff pastry
Choux pastry
Sugar for caramel
Whipped Cream
Crème patisserie
Grand marnier
Method

Method
1. First make the choux pastry. Set aside and cover with cling film.
2. Preheat the oven to 200°C/gas 6.
3. Roll out the puff pastry finely. Cut out a pastry disc 25cm in diameter. Use a fork to
make a hole in the centre of the disc.
4. Place the pastry disc on a baking sheet lined with baking parchment.
5. Using a piping bag with a smooth nozzle, pipe a line of choux pastry around the
edge of the disc.
6. On a separate lined baking sheet pipe the remaining choux pastry to make a batch of
5cm profiteroles.
7. Bake the pastry and profiteroles for 30 minutes until golden and
risen.
8. Place the caster sugar in a heavy-based saucepan. Heat the sugar
until dissolved into a syrup then bring to the boil without stirring
and cook until the mixture caramelises, turning a light golden
colour.
9. Dip the freshly baked profiteroles in the liquid caramel, then
invert them and place them on a lined baking sheet to cool.
10. Use the remaining caramel to ‘spin’ into sugar strands and roll up
into a light ball. Place in a cool, dry place.
11. Meanwhile, gently fold the whipped cream and crème patisserie
together and mix in the Grand Marnier if using.
12. Using a piping bag, Fill the profiteroles using some of the cream mixture.
13. Fill the main cake with the remainder. Using two spoons, quenelle the mix first one
way and then the other.
14. Place the caramel-glazed profiteroles around the diameter of the pastry disc,
reserving 3 for the centre.
15. To serve, place the spun sugar on top.