Saint Honoré

Instructions

1. Preheat the oven to 200°C. Roll out the puff pastry and cut into a 25 cm circle. Place on a baking sheet and prick with a fork.
2. In a saucepan, bring water and butter to a boil. Remove from heat, add flour, and stir until a dough forms. Return to heat and cook until it forms a ball.
3. Transfer dough to a bowl. Add eggs one at a time, beating well after each addition until smooth.
4. Pipe choux pastry into small balls on a baking sheet. Bake for 20-25 minutes until golden. Cool completely.
5. For pastry cream, heat milk and vanilla in a saucepan. In a bowl, whisk sugar and cornstarch, then add to milk. Cook until thickened. Cool.
6. Fill choux balls with pastry cream using a piping bag.
7. For caramel, heat sugar and water in a saucepan until golden. Dip filled choux balls into caramel and arrange on puff pastry base.
8. Whip heavy cream and pipe onto the center of the assembled dessert. Serve immediately.

Prep

• Thaw puff pastry in the refrigerator overnight if using frozen.
• Chill mixing bowl and beaters for whipping cream.