Saint Honore

Pastry:
6 T. (80 g) butter, cut in small pieces
3 T (40 g) sugar
pinch of salt
1 egg yolk
1 1/2 C (160 g) all purpose flour, sifted

Cream Puff Paste:
4 T (60 g) butter
1 C (250 ml) water
pinch of salt
1 3/4 C (200 g) all purpose flour, sifted
4 eggs, beaten

Filling & Glaze:
1 quantity Custard Butter Cream or French Butter Cream
(to follow)
1/4 C (75 g) apricot jam

To make pastry: knead butter, sugar, salt, egg yolk & flour to make a dough. cover & refrigerate 30 min. On a floured surface, roll out dough to a 10 in.(25-cm) round. Place on a baking sheet. Preheat oven to 400 deg F. (205 deg C).

To make cream puff paste: put butter, water & salt into a medium saucepan; melt butter over los heat. Quickly bring to boil. Remove from heat & beat in flour, all at once. Return to heat & cook 1 min., stirring constantly. Cool slightly. Gradually beat in eggs, making sure they are thoroughly mixed. Put cream puff paste into a pastry bag fitted with a large fluted nozzle. Pipe a thick ring over the edge of the dough round. Pipe 8-10
individual puffs separately on a baking sheet. Bake 25 to 35 min. or until firm & golden. Cool on rack.

To fill & glaze: make Custard Butter Cream, or French
Buttercream and use to fill cooled cream puff ring. Arrange
puffs around edge of filling. Warm jam; press through a strainer to obtain jelly. Brush warm jelly over ring & puffs.