Gateau Saint Honors

Ingredients

• Butter three pic plates
• a tube, measuring about half an inch in diameter
• half a cupful of water
• half a cupful of granulated sugar
• four dozen French candied cherries
• one pint and a half of cream
• half a package of gelatine
• half a cupful of milk
• half a cupful of boiling milk
• two-thirds of a cupful of sugar
• nearly a teaspoonful of vanilla flavor

Method

1. 1

   Make a paste like for eclairs.

2. 2

   Cover plates with puff paste, cut edges, and spread cooked paste.

3. 3

   Use a pastry bag to pipe paste on edges.

4. 4

   Bake for half an hour.

5. 5

   Make balls from remaining paste and bake.

6. 6

   Boil water and sugar for twenty-five minutes.

7. 7

   Dip balls in syrup and place on paste border.

8. 8

   Garnish with cherries.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 156. The excerpt below is the record exactly as published.

Gateau Saint Honors. Make a paste the same as for eclairs. Butter three pic plates. Roll puff or chopped paste very thin, and cover the plates with it. Cut off the paste about an inch from the edge all round the plates. Spread a thin layer of the cooked paste over the puff paste. Put a tube, measuring about half an inch in diameter, in a pastry bag. Turn the remainder of the paste into the bag and press it through the tube on to the edges of the plates, where the puff paste has been cut off. Care must be taken to have the border of equal thickness all round the plates. With a fork, prick holes in the paste in the centre of the plate. Bake half an hour in a moderate oven. When the plates have been put in the oven, make what paste is left in the bag into balls about half the size of an American walnut. There will be enough for three dozen. Drop them into a pan that has been buttered lightly, and bake fifteen or twenty minutes. While they are baking, put half a cupful of water and half a cupful of granulated sugar in a small sauce- pan, and boil twenty-five minutes. When the little balls and the paste in the plate is done, take the balls on the point of a skewer or large needle, dip them in the syrup and place them on the border of paste (the syrup will hold them), about two inches apart. A word of caution just here : Do not stir the syrup, as that will make it grain, and, of course, spoil it. A good plan is to pour part of the syrup into a small cup, which place in hot water. That remaining in the sauce-pan should be kept hot, but it DESSERT. 315 should not boil, until needed. When all the balls have been used, dip four dozen French candied cherries in the syrup, and stick them between the balls. Reserve about fifteen cherries, with which to garnish the centre of the cake. Whip one pint and a half of cream to a froth. Soak half a package of gelatine in half a cupful of milk for two hours. Pour on this half a cupful of boiling milk. Place the pan of whipped cream in another of ice water, and sprinkle over it two-thirds of a cupful of sugar and nearly a teaspoonful of vanilla flavor

Cook this with the app: pantry check, scaling, and the assistant.