Recipe For Milk Chocolate And Salted Caramel Gâteau Saint-Honoré

Milk Chocolate And Salted Caramel Gâteau Saint-Honoré recipe

Milk Chocolate And Salted Caramel Gâteau Saint-Honoré recipe Describing the dish by itself can make your mouth water for such is the elaborate account of ingredients and preparation method that go into the making of milk chocolate and salted caramel gateau saint-honore. Broken down into several stages, the end result is what you can call pure heaven. With the base of crispy puff pastry, these cream puffs with caramel fillings have a lush chocolaty cream center.

Difficulty Level: Difficult
Servings: 10

Ingredients

For the Base and Cream Puffs
Frozen puff pastry – 2 fourteen ounce packages thawed
All purpose flour – 1 cup
Whole milk – 1 cup
Sugar – 1 teaspoon
Eggs – 4
Unsalted butter – 5 tablespoons
Kosher salt – half teaspoon

For Pastry Cream

Sugar – one third cup and quarter cup
Egg yolks – 6
Whole milk – 2 cups
Cornstarch – 5 tablespoons
Unsalted butter – 3 and half tablespoons

For Milk Chocolate Diplomat Cream

Prepared pastry cream – one and quarter cups
Heavy cream – one and half cups chilled
Milk chocolate – 6 ounces chopped
Unflavored gelatin – 1 teaspoon

For Salted Caramel Mousseline

Tartar cream – one eighth teaspoon
Prepared pastry cream – one and quarter cups chilled
Sugar – 9 tablespoons
Kosher salt – half teaspoon
Heavy cream – quarter cup
Unsalted butter – 1 cup
Vanilla extract – quarter teaspoon

For Assembly

Powdered sugar
Chocolate glaze
Preparation Procedure

For Base and Cream Puffs

1. Preheat oven to 375 degree F and place 2 baking sheets. Take one puff pastry sheet and place another directly on top of it. Press to combine the two and make a 10 inch round shape using a similar sized cake pan. Place this on one baking sheet and bake base until it turns golden brown and puffed. Allow it to cool.

2. Preheat oven to 375 degree F. In a medium saucepan; stir salt, sugar, butter and milk and let it boil. Take off heat and combine a cup of flour. Combine and place on medium heat and keep stirring until a dry sheet develops on sides and bottom.

Recipe For Milk Chocolate And Salted Caramel Gâteau Saint-Honoré

Photo Credit: Dessertfirstgirl.com/2007/05/daring_bakers_c.html

3. Move the dough to a stand mixer with paddles. Introduce eggs one by one and keep mixing in between every addition. Finally, transfer this mixture to a pastry bag and pipe 1 inch diameter circles onto the baking sheet. Bake for about 20 minutes. Minimize temperature to 325 degree F and bake until it turns brown. Allow it to cool before making a small opening at the base of every puff.

For Pastry Cream 

1. Dissolve one third cup sugar and milk in a saucepan on low heat.

2. Dissolve 3 tablespoon water and cornstarch in a bowl. Beat egg yolks and remaining sugar and stir in cornstarch mixture to the whisked eggs. Bring in hot milk and transfer to saucepan. Stir until mixture thickens and then take away from heat.

3. Mix in butter until it turns smooth. Separate pastry cream into two bowls. Refrigerate one for salted caramel mousseline and use the other immediately for diplomat cream.

For Milk Chocolate Diplomat Cream

1. Combine hot pastry cream and milk chocolate and mix until the latter melts completely. Allow it to cool.

2. Melt gelatin and let it stay for ten minutes. Boil half cup cream in a saucepan. Combine this cream mixture with gelatin and stir until smooth. Refrigerate until cold but keep stirring. Next, whip remaining half cup cream with an electric mixer until peaks are created. Combine gelatin mixture and beat again to form stiff peaks.

3. Introduce milk chocolate cream and whipped cream and keep folding while adding them in three stages. Chill for three hours to set.

For Salted Caramel Mousseline

1. Mix 2 tablespoon of water, tartar cream and sugar on medium heat until sugar blends well. Increase heat and boil for seven minutes until an amber color is formed. Take off heat, stir in cream and create a smooth consistency. Allow it to cool.

2. Using whisk attachment stand mixer, whisk this caramel sauce and chilled pastry cream. Combine butter by a tablespoon every time. Finally, add vanilla and salt. Spoon into pastry bag and pipe into the hole made in the cream puffs. Cover and refrigerate.

For Assembly

On a serving plate, place rows of puff pastry. Dip half of cream puffs in chocolate glaze and place chocolate side down in a circle. Next take the other half and do the same. Place them in a circle but on top of the first row. Take spoonful of diplomat cream and drizzle them lavishly on the gateau until it flows all through. Sprinkle powdered sugar. A bite into one will make you yearn for several.

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