Gateau St. Honore

Ingredients

• some pate brisee
• some paste, as for eclairs
• a pint of cream
• three ounces of sugar
• half a teaspoonful of vanilla
• candied oranges, cherries, and other candied fruits

Method

1. 1

   Roll out pate brisee and line a buttered round tin pie-dish.

2. 2

   Form a border with eclair paste, brush with beaten eggs, and bake until done.

3. 3

   Make small balls from eclair paste, bake until done, dip in melted sugar, and place around the top of the pie.

4. 4

   Whip cream, mix with sugar and vanilla, fill the inside of the pastry, and decorate with candied fruits.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 86. The excerpt below is the record exactly as published.

Gateau St. Honore. Take some pate brisee (Art. 285), roll it out thin, and with it line a round tin pie-dish, which you have buttered. Then take some paste, as for eclairs (Art. 547), and form a border of about an inch thick on top of your other paste in the pan, brush it over with beaten eggs, and send it to a moderate oven until thoroughly done, then remove it. Make a cornucopia of stiff paper, with a hole cut in the end, fill it with eclair paste, press it out through the hole on a pan, forming the paste into about a dozen and a half small balls the size of a French chestnut, prick a hole in the bottom of each, and send them to the oven until done. When cold, dip them in melted sugar, as described in the foregoing article, place them all around the top of your paste in the pie-dish. Whip a pint of cream, let it remain fifteen minutes on the ice, drain off all the moisture, mix well with your cream three ounces of sugar and half a teaspoonful of vanilla, and fill the inside of your pastry. You may, instead of vanilla, flavor your cream with rum, chocolate, or raspberry, and decorate the pastry with candied oranges, cherries, and other candied fruits

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