Gateau St Honore Preparation Instructions Ingredients For the crème patisserie 400ml milk Seeds from one vanilla pod 120g caster sugar 30g custard powder 4 egg yolks For the hazelnut sweet pastry 200g plain flour 3 tbsp hazelnuts, finely blitzed 80g icing sugar 120g cold salted butter, diced Seeds from one vanilla pod Zest of one lemon 2 Egg yolks For the choux pastry 100ml milk 100ml water 80g salted butter 10g sugar Pinch salt 120g plain flour 4 eggs 150ml double cream 150g caster sugar 100ml water Approx. 40g toasted hazelnuts, chopped Method 1. For the crème patisserie, bring the milk and seeds from one vanilla pod to the boil in a medium saucepan. In a medium bowl mix together the caster sugar, custard powder and egg yolks. 2. Once the milk mixture is up to the boil, pour it over the egg mix and whisk well whilst pouring. 3. Transfer the custard mix back to the pan, and keep on a low-medium heat. Continue whisking whilst the custard thickens. Taste the custard to see if it is ready; if the mixture still tastes floury, continue to cook. The mixture will be very thick when ready. 4. Transfer to a bowl and keep refrigerated until ready to use. Will keep up to 5 days if covered. 5. For the pastry, place the flour, hazelnuts, icing sugar, butter, vanilla seeds and lemon zest into a food processor. Blitz until the mixture resembles bread crumbs. 6. Add the egg yolks whilst still blitzing. When the mixture comes together as a ball, wrap in cling film and leave to rest in the fridge for at least half an hour. 7. Once rested, roll the pastry out on to a floured surface until 3-4mm thick. Cut the pastry cases out using a round cutter to your preferred size. Place into the tart tins and leave to rest for another half an hour. 8. Preheat the Combination Steam Oven to Fan Plus, 150°C. 9. To make the choux pastry, place the milk, 100ml water, butter and 10g caster sugar in a medium saucepan. Bring to the boil, then remove from the heat and tip the flour into the milk mixture. 10. Stir vigorously with a large spoon to make the pastry into a thick paste and until the paste is coming away from the side of the pan. Return to a low-medium heat for 1-2 minutes. Remove from the heat and allow to cool slightly. 11. Whisk the eggs in a jug and add a 1/3 at a time to the paste, stirring vigorously to incorporate all the egg. The mixture may not need all of the egg but add enough to make a good piping consistency. 12. Transfer the mixture to a piping bag with a 1cm nozzle. Pipe 2cm dots of the choux pastry (approx. 36), then leave to one side. 13. Line the pastry cases with fairy cake paper cases. Fill each paper case with baking beans to weigh the pastry down. Place in the oven along with the choux pastry. 14. Bake in the Miele Steam Combination Oven on Combination mode 150°C, 40% moisture for 18 minutes. 15. Remove the baking beans from the pastry cases after the 18 minutes. Add another cooking stage, Fan Plus 150°C, 0% moisture for 5-6 minutes or until golden. 16. Remove the pastries from the oven until golden, and allow to cool. 17. To assemble, whip the double cream making sure not to over whip. Fold a third of the cream into the crème patisserie. Fold in the rest of the cream and transfer to a piping bag with a 1cm nozzle. Leave to one side. 18. Place the sugar and 100ml water into a saucepan. Bring to the boil and simmer until a light caramel colour. Cool the caramel down by dipping the base of the pan in cold water. Dip the top of the small choux buns in the caramel and place caramel side down on a very lightly greased baking tray. 19. Using a greased round steel, spiral the warm sugar around the steel to create sugar ‘corkscrews’. 20. Pipe little star “kisses” of the crème patisserie in the base of each tartlet case. Place 3 of the caramel dipped choux buns on top. Top with another piping of the crème patisserie and sprinkle with the chopped hazelnuts and caramel spirals. Makes 24 .