How-To Make a Fancy French Pastry at Home (Gateau Saint Honore Recipe)

#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! _________________________________________________________________________ CHAPTERS: 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 PRODUCTS SEEN IN THIS VIDEO: These links go to Amazon where I am compensated on products sold at no cost to the consumer Vanilla Beans https://amzn.to/3t8kQPh 18" Pastry Bag https://amzn.to/3nL7irV Round Pastry Tips https://amzn.to/3aUKmBe Pre-Cut Parchment Sheets https://amzn.to/3gSBOi2 Candied Rose and Violet Petals https://amzn.to/3nDshwI FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! http://amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer) __________________________________________________________________________ SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! https://bit.ly/2NTPD08 ________________________________________________________________________ RECIPE FOR PUFF PASTRY SNACKS IN THIS VIDEO (You can also bake these in a regular oven at 400F for 20 mins) https://bit.ly/3t9vqWq MINI GATEAU SAINT HONORE Makes 6 Individual Desserts *PRINT RECIPE HERE* https://bit.ly/3gVF38H INGREDIENTS: 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 Pastry Cream: 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 Raspberry Icing: 1 Tbsp (15ml) Raspberry Juice 7 Tbsp (45g) Powdered Sugar Whipped Cream: 2 Cups (475ml) Heavy Cream 2 Tbsp (13g) Powdered Sugar 1 tsp (5ml) vanilla extract METHOD: 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!

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