Saint-Honore with Caramel-Dipped Puffs and Whipped Cream

What you need

• 1 sheet puff pastry, about 320 g (11 oz), chilled
• 300 ml (1 1/4 cups) whole milk
• 3 large egg yolks
• 60 g (1/4 cup plus 1 tbsp) caster sugar
• 25 g (3 tbsp) cornstarch
• 1 1/2 tsp vanilla extract, 1 tsp for the pastry cream, 1/2 tsp for the whipped cream
• 120 ml (1/2 cup) water, for the choux
• 50 g (3 1/2 tbsp) unsalted butter
• 1/4 tsp salt
• 75 g (2/3 cup) all-purpose flour
• 3 large eggs, the last spoonfuls of the beaten eggs go to the glaze
• 150 g (3/4 cup) granulated sugar, for the caramel
• 50 ml (3 tbsp plus 1 tsp) water, for the caramel
• 300 ml (1 1/4 cups) heavy cream, cold
• 30 g (1/4 cup) icing sugar

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F). Cut the puff pastry into a round about 20 cm (8 in) across, lay it on a lined baking tray and prick it all over with a fork.

2. 2

   In a bowl, whisk the yolks, caster sugar and cornstarch until pale and smooth.

3. 3

   Heat the milk until steaming, then pour it slowly over the yolk mixture while whisking. Pour everything back into the pan.

4. 4

   Cook over medium heat, whisking nonstop, until the cream thickens and bubbles break the surface. Keep whisking for 1 min more, then take off the heat and stir in 1 tsp of the vanilla.

5. 5

   Spread the pastry cream in a shallow dish, press plastic wrap onto the surface and chill for at least 2 hours.

6. 6

   For the choux, bring the choux water, butter and salt to a boil in a saucepan until the butter has melted.

7. 7

   Tip in the flour all at once and stir hard until the dough pulls away from the sides into a smooth ball. Keep stirring for 1-2 min, until a thin film forms on the bottom of the pan.

8. 8

   Move the dough to a bowl and cool for 5 min. Beat the eggs in a cup, then beat them into the dough in 3 additions, until it is glossy and falls slowly from the spoon in a V shape. Keep the last spoonfuls of egg for the glaze.

9. 9

   Spoon the dough into a piping bag with a plain 1 cm tip. Pipe a ring about 1.5 cm wide around the edge of the pastry round.

10. 10

    On a second lined tray, pipe 16 small mounds about 3 cm wide, 4 cm apart. Flatten the peaks with a wet finger and brush the ring and mounds with the leftover egg.

11. 11

    Bake both trays for 10 min, then lower the heat to 180 °C (350 °F) and bake 15-20 min more, until the puffs are deep golden, firm and light. Do not open the oven in the first 20 min. Cool on racks.

12. 12

    Whisk the chilled pastry cream until smooth. Poke a small hole in the base of each puff and pipe it full.

13. 13

    For the caramel, stir the granulated sugar and caramel water in a small pan over medium heat until the sugar dissolves. Stop stirring and cook until deep amber, 6-8 min, then dip the base of the pan in cold water for 2 seconds to stop the cooking.

14. 14

    Dip the top of each puff in the caramel and set it upright on parchment. Dab the base of each puff in caramel and press it onto the choux ring, spacing them evenly. Warm the caramel over low heat for 30 seconds if it thickens.

15. 15

    Whip the cream with the icing sugar and the remaining 1/2 tsp vanilla to medium-firm peaks, 2-3 min.

16. 16

    Pipe the whipped cream into the center in tufts with a large star tip, piling it up to the height of the puffs. Chill until serving, no longer than 4 hours.

17. 17

    Cut with a serrated knife, giving each person a puff and some cream.

Imported from marybakery.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.