Gateau St James Recipes

ALMOND CAKE

Steps:

• Finely grind the almonds in a food processor.
• With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
• With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
• Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
• Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.

GATEAU SAINT-HONORE WITH FRANCOIS

Steps:

• Weigh the flour accurately. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until smooth. Add 1/2 cup flour; mix until smooth. Scrape this butter mixture onto a piece of waxed paper. Form into a 5-inch square, wrap; transfer to the refrigerator until chilled.
• Place remaining flour in mixer bowl; add 1 cup water and salt. Mix carefully into a smooth dough, being careful not to overmix. Gather dough into a ball, and wrap in plastic. Chill a few minutes.
• On a lightly floured surface, roll out the dough into a 6-by-12-inch rectangle. Place the chilled butter square in the center of the rectangle. Fold over the dough, completely encasing the butter. Press the edges of the dough together, sealing as well as possible. Transfer to a sheet of waxed paper; chill until dough and butter reach same temperature.
• On a lightly floured surface, roll out dough into a 3/8-inch-thick rectangle. Fold into thirds, like a letter, and roll into another 3/8-inch-thick rectangle. Transfer dough to waxed paper, and chill 1 hour. (Try to use as little flour as possible for the rolling, and brush off any excess before folding dough.)
• Repeat rolling-and-folding process two more times; chill 1 hour. Roll and fold two more times. When you fold the dough for the sixth time, the dough should be extremely smooth and silky, with no lumps of butter visible. (If the dough becomes too elastic, set aside in a cool place 15 to 20 minutes before rolling.)
• Divide dough in half. Wrap each half in plastic wrap. Refrigerate one half for the Gateau Saint-Honore, and freeze the other half for later use.
• Line a baking sheet with parchment paper; set aside. Heat the oven to 375 degrees.
• Combine the butter and 1 cup water in a small saucepan, and set over high heat. Bring to a boil, and immediately add the flour and salt. Beat continuously with a wooden spoon until the dough comes away from the sides of the pan.
• Transfer the mixture to the bowl of an electric mixer. Using the paddle attachment, add the eggs, one at a time. Reserve 1 1/2 cups dough for assembling the cake.
• Place remaining mixture in a pastry bag fitted with an Ateco #9824 tip. Pipe 1-inch balls, spaced 1 1/2 inches apart, on the prepared baking sheet.
• Bake balls until dark-golden brown, 40 to 45 minutes. Transfer to a wire rack to cool. Set 18 balls aside; freeze remaining balls in an airtight container for another use.
• Using a small paring knife, make a small hole in the bottom of each ball. Set aside.
• Combine the milk, heavy cream, and vanilla bean in a medium saucepan. Set pan over medium heat, and scald the milk mixture. Remove the pan from heat, cover, and let mixture steep 10 to 12 minutes. Remove and discard the vanilla bean.
• In a small bowl, whisk together the egg yolks and the sugar until light and fluffy, about 2 minutes. Add the flour, and continue whisking egg mixture until smooth.
• Slowly pour the hot milk mixture into the egg mixture. Whisk this new mixture until it is completely smooth and completely free of lumps.
• Return new mixture to pan, and place over medium heat. Bring mixture to a boil, whisking constantly; cook 2 minutes more.
• Transfer the pastry cream to a bowl. Lay a piece of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Refrigerate until ready to use.
• Place half of the pastry cream in a pastry bag fitted with an Ateco #6 round tip; reserve the remaining pastry cream for assembling the cake. Pipe pastry cream into each of the 18 reserved balls. Set the filled cream puffs aside until you are ready to dip them in the caramel.
• Prepare an ice-water bath, and line a baking pan with parchment; set both aside.
• Combine the sugar, 1/4 cup water, and corn syrup in a small saucepan. Set over high heat, and bring to a boil. Swirl the pan occasionally until the sugar has dissolved. Continue cooking until the syrup is golden-amber. Remove pan from heat, and plunge bottom of pan in the ice bath to stop cooking.
• Dip the top of each of the 18 filled cream puffs in the molten caramel. Place the balls, top-sides down, on the prepared baking sheet; the caramel will harden and flatten, and this surface will become the top of the cake.
• Place a sheet of parchment paper on a clean work surface. Using a small offset spatula, place a small amount of molten caramel on the parchment. Starting from the center, draw out the caramel in a few quick strokes, creating a fan. Repeat making more fans with the remaining caramel.
• Set fans aside to harden and dry. Remove from the parchment, and use for garnish.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the heavy cream, confectioners' sugar, and vanilla. Beat on high speed until the mixture forms stiff peaks, 2 to 3 minutes. Chill until ready to use.
• Heat the oven to 375 degrees. Line two baking sheets with parchment paper, and set aside.
• Roll the dough out to an 1/8-inch thickness. Using a plate or a bowl as a guide, cut out two 8-inch circles from the dough. Prick the circles all over with a fork or a pastry docker to prevent the dough from rising. Place the circles on the prepared baking sheets. Brush the outer edge of the circles with the beaten egg.
• Place the reserved pate a choux dough in a pastry bag fitted with an Ateco #9824 tip. Pipe dough around the rim of each circle. With remaining dough, pipe a spiral in the center of each circle, starting in the middle.
• Bake until the pastry is crisp and deep-golden brown, 50 to 55 minutes. Transfer baking sheets to a rack to cool.
• Dip uncoated sides of cream puffs, one by one, in the caramel. Arrange 9 per circle, leaving space in between; the caramel will hold the cream puffs to the pastry.
• Combine the remaining pastry cream and one-fourth of the creme chantilly in a bowl. Place the mixed cream in a pastry bag fitted with an Ateco #9824 tip. Fill the center of each circle with cream mixture.
• Place the remaining creme chantilly in a pastry bag fitted with an Ateco #9824 tip. Pipe large rosettes between the caramel-covered cream puffs. Cover the center of each circle with the remaining cream. Garnish with caramel fans, and serve.

GATEAU ST. JAMES

Steps:

• Preheat oven to 350.
• Spray 10-inch springform pan and line bottom with parchment round.
• Spray again and dust with cocoa powder.
• Grind chocolate and almonds in food processor until fine.
• Cream butter and sugar.
• Add yolks one at a time, beating well.
• Add chocolate/almond mixture and blend well.
• Beat whites to soft peaks.
• Mix 1/3 of whites into chocolate mixture to lighten (it will be stiff).
• Fold remaining whites into chocolate mixture.
• Bake until tests done, about 30 minutes.
• Cool.
• Unmold upside down on to platter.

GATEAU SAINT TROPEZ

Steps:

• At least 1 day before you plan to serve the dessert, combine the flours, salt, and 2 tablespoons of the sugar in a mixer fitted with a dough hook, and mix. Dissolve the yeast in the water. With the mixer running at low speed, add the yeast mixture to the flour mixture. Add the eggs and mix well. Add the butter and mix at medium speed until smooth, about 10 minutes. Do not skimp on the mixing time; this is how the dough gets kneaded. Place the dough in a deep container, cover tightly with plastic wrap, and then refrigerate overnight. The next day, turn the dough out onto a floured work surface. Flour your rolling pin and roll the dough into a 12-inch circle, about 1/2-inch thick. Transfer to an ungreased cookie sheet. Loosely drape plastic wrap over the dough and let rise in a warm place until doubled in bulk, 1 to 2 hours.
• Meanwhile, make the custard by combining the milk and vanilla bean in a small saucepan and bring just to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. Whisk the egg yolks and granulated sugar together until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
• Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Pour into a bowl and cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to use. (The custard can be made up to 2 days in advance and kept refrigerated.)
• Preheat the oven to 350 degrees F. Remove the plastic wrap from the dough and sprinkle with the remaining 2 tablespoons sugar. Bake until golden brown, 15 to 20 minutes. After 10 minutes, rotate the pan to ensure even cooking. When baked, immediately remove to a wire rack and let cool to room temperature.
• Not more than 2 hours before serving, use a serrated knife to slice the round of brioche horizontally in half. Spread the bottom generously with the custard. Place the top brioche on and press lightly. Using a heavy, large serrated knife, cut into wedges, and serve topped with powdered sugar. Serve within 2 hours.

GâTEAU VICTOIRE

Steps:

• Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9-inch (23-cm) springform pan. Wrap a large sheet of aluminum foil around the outside of the pan, making sure it's absolutely watertight. Set the pan in a large roasting pan.
• In a large heatproof bowl, combine the chocolate, cream, and rum, Cognac, or port. Set the bowl over a pan of simmering water and stir occasionally until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat.
• In a stand mixer fitted with the whip attachment, whisk together the eggs, granulated sugar, and salt on medium speed until the mixture is thick and leaves a well-defined ribbon on the surface when you lift the beater, about 5 minutes.
• Fold one-third of the beaten eggs into the chocolate mixture to lighten it. Then, fold in the rest. Scrape the batter into the prepared pan and pour very warm water into the roasting pan to reach halfway up the sides of the springform pan.
• Bake until the cake feels just set in the center, about 45 minutes. Remove the cake from the water bath and let cool completely.
• Run a knife around the sides of the cake to help loosen it from the pan. Release the sides of the springform pan and dust the cake with powdered sugar.
• This cake is best the day it's made, although it can be kept overnight at room temperature.
• A colorful cranberry, prune, and kumquat sauce is a lovely winter-season addition to serve alongside this cake during the holidays. Heat 2 cups (500 ml) of ruby or tawny port and 1/2 cup (100 g) of sugar in a small saucepan. Add 12 pitted prunes, quartered, and 2/3 cup (75 g) dried cranberries to the pan and simmer for 4 minutes. Add 12 sliced and seeded kumquats and simmer for 1 minute more.
• Dental floss pulled taut between your fingers works best for getting neat slices of this delicate cake.