Gâteau Saint Honoré

Directions

• Preheat the oven to 375°F. 
• Make the choux paste: In a medium saucepan, over medium heat, warm the water, unsalted butter, sugar and salt over medium heat. When the butter is melted, remove the saucepan from the heat.
• Add the flour and mix. Over low heat, stir the choux paste until it no longer sticks to the bottom of the pan (about 30 seconds to 2 minutes).
• Remove the heat and mix in the eggs one at a time, keep mixing until incorporated and set aside.
• Place Silpats or pieces of parchment paper on two baking sheets. Cut a 7″ round of puff pastry. (You can use a bowl to help form the shape.)
• Fill a pastry bag, with no tip attached, with the choux paste. Pipe a line of choux paste along the edge of the puff pastry. Then pipe 3/4 inch rounds on the other baking sheet and smooth any pointed tips with your finger or a spoon.
• Bake the pastry and puffs for 25-30 minutes until it is a deep golden color. (Especially for gluten-free, make sure you achieve a deep golden color so the eclairs and puff pastry are light and crispy, also don’t be alarmed if some butter seeps out of the gluten-free puff pastry when baking.) Place the pastry circle and pastry puffs on a wire cooling rack, plate, or wood cutting board to cool completely.
• Make the Pastry Cream: In a mixing bowl, whisk the sugar, cornstarch, and flour. Add the egg yolks one at a time and mix until smooth.
• Warm the milk for the pastry cream in a medium saucepan, over medium-low heat until steaming. Gradually add half of the milk to the egg mixture, whisking vigorously. Pour in the rest of the milk and whisk until smooth.
• Scrape the cream back into the saucepan and whisk constantly over medium heat for about 5 minutes until thick. Once thick, remove from heat. Add the vanilla and butter, and whisk until smooth.
• Once the cream is starting to look like pudding, quickly remove the cream from the heat. If you’re using vanilla extract, stir the extract in now. If there are any lumps in your cream, just whisk the cream really vigorously to smooth them out.
• Scrape the cream into a bowl and cover it with a sheet of plastic wrap if desired (this will prevent skin from forming). Refrigerate to chill.
• When the mini eclairs are cool, cut a small slit in the bottom of each one.
• Fill a pastry bag, fitted with a medium filling tip with the pastry cream. Pipe the cream to fill the pastry puffs.
• For the chocolate glaze: Chop the chocolate and put it in a medium bowl. Heat the cream in a small saucepan over medium heat until it barely boils. Pour the cream over the chocolate and whisk until smooth. If desired, set aside and keep warm in a double boiler (a metal bowl placed in a warm water bath in an appropriately sized pan, kept on low heat).
• For the salted caramel sauce: add the sugar and ¼ cup of water to a medium saucepan. Do NOT stir! Warm over medium-high heat, until it comes to a simmer. Allow bubble for about 7 to 8 minutes. The color will change from clear to dark amber. Watch closely to prevent burning. When the color is dark amber and just beginning to smoke, remove it from heat. Gradually pour the heavy cream into the caramel and stir to combine. Add the salt and stir again.
• Dip the top of the filled mini eclairs in the salted caramel or chocolate glaze and set aside.
• Dip the bottom of each eclair into the caramel sauce (or chocolate glaze) and place on the edge of the puff pastry circle. Repeat to create a ring around the puff pastry.
• Spread the remaining pastry cream on the center of the gateau. Add the fruit sauce if desired.
• Whip the heavy cream until it begins to thicken, add the sugar and vanilla, and whip until thick but not too stiff. Fill a new pastry bag fitted with your preferred tip and pipe the cream on top of the pastry cream.
• Place an eclair in the center of the dessert and drizzle the caramel and/or chocolate sauce over the top.
• Serve right away, or carefully cover and refrigerate until it is time to serve.