Text 23365, 126 rader
Skriven 2007-11-23 23:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Various
===============
-=> Quoting Dave Drum to Jim Weller <=-

  Subj: Re: Iron Chumps

> Tractor pulls in person can be quite exciting.

Disagree.

  Subj: Re: Wine choices?

> Still, all rose' wines are at least as tasty as Thunderbird.

Agree.

  Subj: Re: Popcorn???

> when I did do Cracker Jack I used to get a small bag of Spanish
> Peanuts to add to the box of Cracker Jack - as the few nuts in the
> factory mix were waaaaay too scant a representation of nuts for my
> taster. And the saltiness of the nuts tended to offset the cloying
> sweetness of the coating on the popcorn.

Agree.

You're hitting 2 out of 3 tonight!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Saint Honore Cake
Categories: Cakes, French
  Servings: 8

           FOR PASTRY BASE:
      1 c  all-purpose flour
    1/8 ts salt
      1    egg; slightly beaten
      1 TB superfine bakers sugar
      6 TB unsalted butter
      2 TB cold water
           FOR CHOUX PASTE:
      1 c  (8oz/236ml) water
    1/2 c  (4 oz/113g) unsalted butter
    1/8 ts salt
      1 c  all-purpose flour
      4 lg eggs
           ST. HONORE CREAM
           (PASTRY CREAM FILLING):
    1/8 ts salt
      2 c  scalded milk
      2 TB orange liqueur or
      2 TB rum or brandy
      4    egg whites
    3/4 c  superfine bakers sugar
    2/3 c  all-purpose flour
      1 TB vanilla extract
      4    egg yolks
           FOR CARAMEL SYRUP:
    3/4 c  superfine bakers sugar
    1/4 c  water

INSTRUCTIONS FOR PASTRY BASE: Mix all pastry ingredients together by
hand or with food processor. Roll into a disk, cover with plastic
wrap and chill for at least 30 minutes. Roll out to a 9 1/2-inch
circle. Transfer to cookie sheet. Cut 9-inch circle with pastry
wheel or sharp knife. Remove and discard excess. Prick circle well
with fork. Refrigerate.

INSTRUCTIONS FOR CHOUX PASTE: Combine water, butter, and salt in
heavy saucepan. Boil. When butter is melted, add flour. Stir until
mixture forms ball and follows your spoon. Add eggs, one at a time.
Beat well. Spoon into pastry bag without tip. Heat oven to 400
degrees F (200 C). Remove pastry circle from refrigerator. Press
paste onto edge of pastry circle to form 1- inch wide rim. Press
remaining choux paste into 16 to 18 small cream puffs on same cookie
sheet. Bake the circle and puffs 15 minutes. Reduce heat to 375
degrees F (190 C). Bake 15 to 20 minutes until puffed and golden.
Transfer to rack.

INSTRUCTIONS FOR PASTRY CREAM: Combine egg yolks, sugar, and salt in
heavy saucepan. Beat until mixture is pale yellow and smooth. Add
flour. Stir until well blended. Add milk. Boil over medium heat,
stir constantly. Simmer few seconds, and remove from heat. Add
vanilla and liqueur (or rum or brandy). Cool. Beat egg whites until
stiff. Fold into yolk mixture.

TO FILL PUFFS: Put 1 to 1-1/2 cups cream into pastry bag with plain
tube. Slit side of each puff with point of small knife. Pipe filling
into puff.

INSTRUCTIONS FOR CARAMEL SYRUP: Combine sugar and water in small
heavy saucepan. Boil over medium heat. Cook until syrup turns amber
in color. Dip bottom of cream puff into syrup. Place carefully onto
the choux paste ring on pastry circle. Repeat until ring is covered.
Pour remaining syrup onto puffs in a thread-like stream. Fill center
of cake with remaining cream. Put cream puff in center, and drizzle
with caramel.

NOTE: VARIATION If desired, you may pipe whipped cream rosettes
attractively in between cream puffs, and place one maraschino cherry
in the center of each whipped cream rosette.

Recipe Notes:

Definition: (san-toh-naw-RAY): A traditional French cake named for
Saint Honore the patron saint of pastry bakers. It consists of a
base of pate9 brisee topped with a ring of cream puffs that are
dipped in a caramel coating prior to being positioned on the base.
This caramel coating "glues" the puffs together. The center of the
ring is then filled with Saint-Honore cream--creme patissiere
lightened with beaten egg whites or whipped cream.

Source: The New Food Lover's Companion, Second Edition, by Sharon
Tyler Herbst

From: Terry Pogue To: Foodwine
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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