Oh Lord. What a confusing recipe. I don't know what's what. Also some the ingredients just does not work.
Please fix it. I should have written the correction. Oh well.
Honestly, this recipe was terrible. The pate a choux was too runny from 7 eggs and only 1 ½ cups of flour, the feuilletee was far too crumbly and needed more water or another egg, and the creme chantilly needed more confection sugar than a mere ¾ cup to thicken properly especially when using that much cream.
Pate A Choux errors cont'd:
3. The amount of flour specified was wildly insufficient to incorporate the amount of butter called for. Melted butter pooled in the bottom of the mixer.
The whole mess had to be thrown out, wasting a pound of Plugra butter.
I didn't bother to make the Pastry Cream as the ingredient list calls for a pound of flour which I KNOW isn't correct.
Use the recipe as a guide to assembling a Saint Honore but make the components using recipes found elsewhere.
Wow. The number of errors in this recipe is staggering -- I will have to post in two separate comments in order to list them all.
For the Pate A Choux:
1. ingredient list specifies the butter needs to be well chilled and cut into small pieces. Doesn't make sense as you will melt it with the water.
2. ingredient list calls for 1/4 cup of water but the process calls for 1 cup of water.
The ingredients listed are different than the amounts listed in the directions. Could you correct this recipe please. I would love to try it. Thanks
Is it at all possible to make the puff pastry without the six hour process?