Gateau St. Honors

Ingredients

• 2 dessert-sps. sugar
• 2 dessert-sps. water
• 1 1/2 gills good custard
• 2 sheets of gelatine
• 2 whites of eggs
• 1 gill whipped cream
• 1/4 lb. flour
• 2 oz. butter
• 2 oz. sugar
• 1 yolk of egg
• 1 tea-sp. rum
• A pinch of salt
• A little grated lemon rind

Method

1. 1

   Make choux pastry and allow to cool.

2. 2

   Prepare short crust with flour, butter, sugar, salt, and lemon rind.

3. 3

   Form a border with choux pastry, bake, and prepare syrup.

4. 4

   Dip choux in syrup and arrange on cake.

5. 5

   Fill with custard and decorate.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 733. The excerpt below is the record exactly as published.

Gateau St. Honors Choux pastry. 2 dessert-sps. sugar. 2 dessert-sps. water. 1J gills good custard. 2 sheets of gelatine. 2 whites of eggs or 1 gill whipped cream. Short Crust. J lb. flour. 2 oz. butter. 2oz. sugar. 1 yolk of egg. 1 tea-sp. rum. A pinch of salt. A little grated lemon rind

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