Saint-Honoré

Ingredients

• 2 cupsall-purpose flour
• 1/2 cupbutter — cold
• 1/2 cupsugar
• 3eggs
• 1 tspvanilla extract

Method

1. Begin by preparing the choux pastry base. In a medium saucepan, combine 1/2 cup of water and 1/2 cup of butter, cut into small pieces. Heat over medium until the butter melts and the mixture begins to simmer. Remove from heat and quickly stir in 1 cup of all-purpose flour with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
2. Return the pan to low heat and cook the dough for about 2 minutes, stirring constantly to dry it out slightly. The dough should form a ball and leave a thin film on the bottom of the pan. Transfer the dough to a mixing bowl and let it cool for about 5 minutes until it's warm to the touch but not hot.
3. Beat in 3 eggs, one at a time, into the warm dough using a wooden spoon or an electric mixer on low speed. Ensure each egg is fully incorporated before adding the next. The final dough should be smooth, glossy, and have a pipeable consistency.
4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the choux pastry dough to a piping bag fitted with a large plain tip. Pipe small mounds onto the prepared baking sheet, leaving space between each one.
5. Bake the choux pastries for 20-25 minutes until they are puffed and golden brown. They should feel light and sound hollow when tapped on the bottom. Remove from the oven and let them cool completely on a wire rack.
6. While the choux pastries cool, prepare the pastry cream. In a medium saucepan, heat 1 cup of milk with 1/2 cup of sugar and 1 tsp of vanilla extract over medium heat until just simmering. In a separate bowl, whisk together 2 tablespoons of all-purpose flour and 1 egg until smooth.
7. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and coats the back of a spoon. Remove from heat and let it cool completely.
8. To assemble the Saint-Honoré, fill another piping bag with the cooled pastry cream. Pipe the cream into the cooled choux pastries by inserting the tip into the bottom of each puff. Arrange the filled puffs in a circular pattern on a serving platter.
9. Finish by drizzling a caramel sauce over the filled choux pastries or dusting them with powdered sugar. Serve the Saint-Honoré at room temperature to enjoy the contrast of the crisp pastry, creamy filling, and sweet topping.