Dining in--Minneapolis/St. Paul cookbook

gelatin in 2 tablespoons cold water. Add to the cream and stir until dissolved. Let cool. Beat the egg whites until stiff, gradually adding the confectioners’ sugar during the last minute of beating. Fold into the cooled gelatin/cream mixture to create the creme Saint-Honoré. Set aside. . When baked, remove the tart pastry and profiteroles from the oven and let cool. . Make a small hole in the side of each profiterole with a sharp knife. Using a pastry bag fitted with a small tube, fill the puffs with the reserved, cool creme patissiere. Set aside. . Fill the tart pastry with the creme Saint-Honoré to % inch from the top of the pate a chou border. Set this gateau aside. . Place the remaining 1 cup sugar with 2 cup water in a saucepan and add the lemon juice. Stirring constantly, bring to a boil and cook until the consistency of caramel syrup. Immediately dip the tops of the profiteroles in the hot syrup; let cool to solidify. When cooled, dip the bottoms in the syrup and stick close together on the pate a chou border of the gateau. . With the chilled bowl and beaters, whip the cream until stiff, gradually incorporating the superfine sugar and vanilla extract. Fill a pastry bag with the whipped cream and pipe an attractive pattern over the gateau. Chill 2 hour before serving. PATE FEUILLETEE 4 cups flour 1 pound unsalted butter, 1 teaspoon salt chilled 12 cups ice water (approximately) 1. Sift the flour and the salt over a pastry board. Make a well in the center and pour in 1 cup ice water. Mix gently and quickly, taking care not to knead the dough. Add up to 2 cup ice water a little at a time to create a paste with a firm texture. (It is most important to add only a very small amount of water as necessary and to work the dough as little as possible.) Lightly shape the dough into a ball, place ina bowl and chill 15 to 20 minutes. 2. Meanwhile, place the butter in a bow] of ice water and knead until it softens. Remove and squeeze out water. Be sure at this point the butter and chilled dough are the same consistency. 3. Place the dough on a lightly floured surface. Roll into a rough square about % inch thick. Place the butter in the center of the square of dough. Fold the dough around the butter, so that the butter is completely encased. Wrap dough in plastic wrap or waxed paper and chill 25 minutes. 4, Lightly roll the dough into a long rectangle about 2 inch thick; do not let the butter come through the dough. Position the dough so that the long side faces you. Fold one-third of the dough over the center third. Fold the remaining third over the other two to form three layers. Turn the dough so that the top flap faces you. (This procedure completes one turn.) Roll into another long rectangle. Fold into thirds a second time and chill 25 minutes. 5. Repeat step 4 to complete four turns in all. Wrap and chill 25 minutes. Note: If you wish to make the Pate Feuilletée days in advance, complete the first two turns, wrap well, and refrigerate. When ready to use, make the last two turns, then roll out to a %4-inch thickness for cutting the pastry circle. CREME PATISSIERE 6 egg yolks 3 cups milk 1 cup plus 2 tablespoons 1 (172") piece vanilla bean sugar - Pinch of salt %2 cup plus 1 teaspoon flour . Beat the yolks with the sugar in a small mixing bowl until very pale and light. Add the flour and beat just until smooth. Carefully pour into a saucepan. . Place the milk and piece of vanilla bean in another saucepan and scald. Remove the bean. Slowly pour the scalded milk into the egg mixture, stirring constantly. Add the salt and place over low heat. Cook, stirring vigorously with a wire whisk, until the cream almost comes to a boil. Cook 2 to 3 minutes further, making sure the cream does not boil. Remove from heat and strain through a chinois. N