Gâteau St. Honoré

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Prepare pastry like that used for Éclairs (see Éclair recipe).
  2. Dot the border of the pastry with "choux" made from the same paste.
  3. Glaze the "choux" with caramel mixture, i.e. plain boiled sugar.
  4. Place 2 glazed cherries and a diamond-shaped piece of angelica or a pistachio between every "chou".
  5. Shape the gâteau like a "tourte".
  6. Bake on a sheet.
  7. Fill the pastry shape with Italian Cream, No. 1, just before serving (see Cream).
Original Text
Gâteau St. Honoré." Pastry like that used for Éclairs (see Éclair recipe), the border dotted over with “choux ” of the same paste, glazed with caramel mixture, i.e. plain boiled sugar; between every “chou,” 2 glazed cherries and a diamond shaped piece of angelica or a pistachio. The gâteau is shaped like a “ tourte.” It is baked on a sheet, and this pastry shape filled with Italian Cream, No. 1, just before it is served (see Cream).
Notes
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