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Monday, November 1, 2010

St Honoree!!!


What do you mean NOT for me? I am getting mad. Pink is MY color. If it is NOT for me, then who is it for? Why are they getting my color? I am sick of you people. That's it, no m ore kisses until I get some respect.

'vie
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4 comments:

Honeygo Beasley said...

What a sweet mound of yumminess - what is it??? Looks like a cookie cake.

silvieon4 said...

Ingredients:
FOR PASTRY BASE:
1 cup all-purpose flour
1/8 teaspoon salt
1 egg, slightly beaten
1 tablespoon superfine bakers sugar
6 tablespoons unsalted butter
2 tablespoons cold water

FOR CHOUX PASTE:
1 cup (8oz/236ml) water
1/2 cup (1 stick/4 oz/113g) unsalted butter
1/8 teaspoon salt
1 cup all-purpose flour
4 large eggs

ST. HONORE CREAM (pastry cream filling):
1/8 teaspoon salt
2 cups scalded milk
2 tablespoons orange liqueur or 2 tablespoons rum or brandy
4 egg whites
3/4 cup superfine bakers sugar
2/3 cup all-purpose flour
1 tablespoon vanilla extract
4 egg yolks

FOR CARAMEL SYRUP:
3/4 cup superfine bakers sugar
1/4 cup water
Instructions:
INSTRUCTIONS FOR PASTRY BASE:
Mix all pastry ingredients together by hand or with food processor. Roll into a disk, cover with plastic wrap and chill for at least 30 minutes. Roll out to a 9 1/2-inch circle. Transfer to cookie sheet. Cut 9-inch circle with pastry wheel or sharp knife. Remove and discard excess. Prick circle well with fork. Refrigerate.

INSTRUCTIONS FOR CHOUX PASTE:
Combine water, butter, and salt in heavy saucepan. Boil. When butter is melted, add flour. Stir until mixture forms ball and follows your spoon. Add eggs, one at a time. Beat well. Spoon into pastry bag without tip. Heat oven to 400 degrees F (200 C). Remove pastry circle from refrigerator. Press paste onto edge of pastry circle to form 1-inch wide rim. Press remaining choux paste into 16 to 18 small cream puffs on same cookie sheet. Bake the circle and puffs 15 minutes. Reduce heat to 375 degrees F (190 C). Bake 15 to 20 minutes until puffed and golden. Transfer to rack.

INSTRUCTIONS FOR PASTRY CREAM:
Combine egg yolks, sugar, and salt in heavy saucepan. Beat until mixture is pale yellow and smooth. Add flour. Stir until well blended. Add milk. Boil over medium heat, stir constantly. Simmer few seconds, and remove from heat. Add vanilla and liqueur (or rum or brandy). Cool. Beat egg whites until stiff. Fold into yolk mixture.

TO FILL PUFFS:
Put 1 to 1-1/2 cups cream into pastry bag with plain tube. Slit side of each puff with point of small knife. Pipe filling into puff.

INSTRUCTIONS FOR CARAMEL SYRUP:
Combine sugar and water in small heavy saucepan. Boil over medium heat. Cook until syrup turns amber in color. Dip bottom of cream puff into syrup. Place carefully onto the choux paste ring on pastry circle. Repeat until ring is covered. Pour remaining syrup onto puffs in a thread-like stream. Fill center of cake with remaining cream. Put cream puff in center, and drizzle with caramel.

NOTE: VARIATION
If desired, you may pipe whipped cream rosettes attractively in between cream puffs, and place one maraschino cherry in the center of each whipped cream rosette.

Makes 8-10 servings.

Chloe said...

Good God! Can I just come over for a slice? (Any left????) That's A LOT OF WORK. And I can't bake worth a peanut.

silvieon4 said...

Well, momma made that for Misty's birthday, but I am sure she could make another. But the next one has to be for me!