Home › Cakes, Puddings, and Pastry › Gateau St. Honore

Gateau St. Honore

(Paris.) This is a more fancy brioche, made somewhat differently. Boil 2 gills water, 3 ounces butter, and a teaspoonful of sugar for 2 minutes, add 1/2 pound flour, mix until the paste is smooth and does not stick to the pan. Take off and add, one by one, 6 unbeaten eggs. Butter a pie plate and cover with a thin layer of this, then make balls of the rest and set on as a border, fastening with white of egg. Bake until a light brown, serve cold with a filling in centre of preserves, and whipped cream on top.