Gâteau St-Honoré

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Preparation info

  • Yield:

    two

    8 in . gâteaux
    • Difficulty

      Medium

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Pâte Brisée

Method

Procedure

Preparing the Pastries

  1. Chill the pâte brisée for at least 30 minutes before use.
  2. Fit a pastry bag with a medium plain tip and fill with the pâte à choux.
  3. Beat together the ingredients for the egg wash. (Note: You will not need the total quantity of egg wash. Reserve the remainder for ano