Gateau St. Honore (St. Honore Cake)

Ingredients

• Puff-paste or pate d’office (No. 1945)
• pâte à choux (No. 1951)
• creme St. Honore
• glace fruits for decoration

Method

1. 1

   Roll out some puff-paste or pâte d’office about a quarter of an inch thick; cut out a round piece about eight to ten inches wide and place on a baking-sheet; wet the edge, put in a forcing-bag some previously prepared pâte à choux, and press out round the wet edge to form a border about an inch and a quarter wide and an inch high.

2. 2

   Put also a little choux paste in the centre and spread out, prick the centre, and bake in a moderate oven for about twenty minutes.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 531. The excerpt below is the record exactly as published.

Gateau St. Honore {St. Honore Cake). — Puff-paste or pate d’office {No. 1945), pCite d choux {No. 1951), creme St. Honore, glace fruits for decoration

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