1 sheet store bought puff pastry
1/2 batch creme pat
4 egg whites
125 g sugar
2 sheets gelatin
Dry Caramel
200 g sugar
3/4 batch whipped cream
Thaw puff pastry (or make your own).
As it thaws, make choux dough; do not throw away leftover egg.
Spray silicone-lined baking sheet with water.
Prepare a second silicone-lined baking sheet (no water) for choux buns.
Once thawed, gently roll puff and place onto pan.
Cut puff into an 8, 9, or 10 inch disc.
Egg wash with leftover egg and dock with fork.
Pipe a generous ring of choux around the outer edge.
Pipe a snail shell in the middle for stability.
Pipe choux buns on second baking sheet.
Bake cake base at 400 for 10 mins.
Without opening oven door, change temp to 375 and bake another 20 mins.
Bake choux buns according to recipe.
Make creme pat.
Soak 2 sheets of gelatin in about 1 C water.
Let bloom 3 mins and squeeze to drain.
Alternatively, measure out 1/2 packet (1 1/4 t) powdered gelatin.
Sprinkle over 2 T cool water and let bloom 3 mins.
Never let gelatin come to a boil!!
Whisk softened gelatin into creme pat while it's still hot.
Heat 125 g of sugar with a little water to make a wet caramel.
Cover with lid and heat on medium high.
Check every 4 mins until sugar is dissolved; stir only if necessary.
Once sugar reaches 235, whisk egg whites and cream of tartar on high.
Whites should reach soft peaks in about 2 mins.
Let sugar syrup reach 240-250.
Pour hot syrup against the side of the bowl as egg whites beat.
Beat until egg whites are very stiff.
Transfer creme pat to a large mixing bowl and loosen with a whisk.
Whisk 1/4 Italian meringue into creme pat.
Gently fold in remaining meringue.
Fill choux buns and bottom of cake with creme Chiboust.
Cover and let chill a few hours.
In a stainless steel pan, heat sugar on medium low.
Dry caramel burns easily so keep heat low.
Stir as needed.
Once liquid, turn off heat.
Gather chilled filled choux buns and prepare a silpat-lined baking pan.
Dip filled choux bun tops in caramel and place upsidedown on pan.
These will harden almost instantly.
Continue stirring sugar, only reheating if it gets too hard.
Repeat with all choux buns.
Dip bottom of choux buns into caramel and glue on bake base.
Prepare whipped cream and decorate cake with a St. Honore piping tip.
Serve as soon as possible.
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