15grof Grand Marnier or Rumwe actually put Amaretto in it and that works lovely!!
140 to 160grof Italian Meringuerecipe below
Italian Meringue
4eggwhites120 gr
180grsugar
20grglucosesyrupif you do not have glucosesyrup you can use 'basterdsuiker' which has already a coating of glucose around it so it has the same effect. I am not sure of the right translation but I am thinking caster sugar
GATEAU ST. HONORE
250grof dough for the bottom
Choux pastry of 250 gr water/milk
Mousselinecream of 1/8 milk
Chiboustcreme of 120 gr milk
150grsugar
30grglucose
Instructions
Mix sugar, butter, egg, salt and lemonzest in a large bowl. Add flour and quickly mix to a dough. Make this into a ball and flatten it out so it chills faster. Wrap in clingfilm and refrigerate for about 2 hours.
Choux Pastry
Bring water/milk mixture, butter, sugar and salt to a boil. Take of the heat and add all the flour in one go and stir, back on the heat until the dough forms a ball that doesn't stick to the wall of the pan. Make sure you do not have the dough on to short or it will be tasting too much of flour. You can smell when it's ready! Take of the heat and add the eggs while stirring and keep stirring until completely incorporated. Put the warm mixture into a piping bag.
Creme au beurre mousseline
Mix flour, custard and 2 tbsp of the sugar. Mix this with a little bit of the milk into a smooth fluid. Add the egg yolks to this and incorporate well.
Bring the rest of the milk to a boil together with the rest of the sugar. While stirring add the egg-mixture to the boiling milk. For about a minute keep boiling until it becomes a thick custard. Once the custard starts to make 'plopping' sounds you know it is done.
Add 75 gr of butter to the hot custard. Cover with a piece of clingfilm (the clingfilm should cover directly the custard, so let it touch the surface!) and leave to cool completely. Once cool add the other 75 gr of butter little by little while mixing with a handmixer or foodprocessor until you have a smooth and airy cream.
Creme Chiboust
Using the same procedure as for the "Creme au beurre mousseline" cook from the milk, sugar, custard and eggyolks a thick cream. Add the (soaked) gelatine and the alcohol of your choice. Incorporate completely before adding the Italian Meringue and carefully fold that into the hot cream. Use the cream while still hot in assembling the Gateau!
Italian Meringue
Bring the sugar with 60 gr of water to a boil and if you have glucose add it. Without stirring cook until it reaches 120 C or softball stage. While the sugar is boiling mix the eggwhites (preferably in a standmixer) to a foam. While continuing to whip the eggwhites add the hot sugarsyrup and keep mixing until it is completely cooled of. Make sure not to pour the sugar on the beaters but along the edge of the bowl!
And now for the fun part of assembling the Gateau St. Honore!! The qty's we made were enough for making two small ones of 18 cm in diameter. The only thing that needs to be doubled is the qty of the Creme Chiboust of you want to make filling sufficient for two.
Assembling
Roll the dough out so you can cut out a circle of about 22,5 cm. Around the edge of the circle make a ring of the choux pastry, making sure to stay inside the circle and not outside. On the same baking tray or a separate one depending on your space add about 20 small profiteroles of approx. 3 cm.
Put everything together in an oven at 180 C for about 20 minutes untill golden and done. Leave to cool.
Fill the profiteroles with the Creme au beurre de mousseline. (Filling you can do by making a small hole in the bottom of the profiteroles or by pushing the piping bag through if that works)
Make golden brown caramel with the sugar, 50 gr of water and the glucose and use that to dip the filled profiteroles into. Make sure not to touch the caramel as it is very very hot!! Leave on a baking tray to cool of a bit and then with the rest of the caramel stick the profiteroles on the ring of choux pastry you made.
Once the chiboustcream is done fill the middle of the gateau with that and leave to cool and stiffen in the fridge for at least 2 hours.
As you can probably guess by the number of recipes needed to make this, you need quite a lot of time to do it all. In total our workshop took about 4 hours but a little less will work as well if you're an experienced baker! (which I am not...) I just had a bit of this for lunch ( :) ) and it was incredible! The crust was nice and crunchy while the amaretto that we added to the creme chiboust gave it a wonderful flavor. It's not something I would make easily again as it involves a lot of work, but it's a lovely cake!! And great practice in all sorts of techniques too!