Home

Gateau St. Honore a la Creme

ingredients

serves 4 - 6
175 g (6 oz) short crust pastry
apricot jam
65 g (2 1/2 oz) choux pastry
whipped cream

for the filling

8 oz (225 g) canned raspberries or strawberries
1 teaspoon gelatine
1 tablespoon sugar

method

1. Roll out the dough and use to line an 18 cm (7 inch) flan tin.

2. Bake blind in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 20 minutes or until set and lightly browned.

3. Cool, then spread the bottom with apricot jam.

4. Pipe the choux pastry onto a greased baking sheet in 12 to 16 small buns.

5. Bake in a preheated moderately hot oven 200°C (400°F) Gas Mark 6 for 25 to 30 minutes or until puffed up and golden brown.

6. Slit open and cool. When cool, fill with whipped cream.

7. Arrange the buns around the edge of the pastry case.

8. For the filling, drain the fruit, reserving the syrup.

9. Make the syrup up to 150 ml (1/4 pint) with water if necessary.

10. Dissolve the gelatine in this mixture, then add the sugar.

11. Cool until on the point of setting, then carefully fold in the fruit.

12. Spoon into the centre of the gateau.

13. When set, decorate with more whipped cream.

What did you think?

4 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved