FLASHBACK, 2012, Saint Honore "THE OITAVOS" recipe created by Executive Chef Cyril Divilliers for Diana DeLucia's first book Golf Club World, Behind the Gates
Combine the water, milk, butter, sugar and salt in a pan; bring to a boil.
Add the flour and mix until a ball forms.
Remove from heat and stir in the egg.
Fill a pastry bag with the dough and pipe small balls onto a cookie sheet.
Bake in a preheated 400-degree F oven for 4 to 5 minutes.
Whisk the egg yolk with the sugar; whisk in the flour and cornstarch.
Combine milk and vanilla in a small saucepan, and bring to a boil. Stir in the egg yolk mixture and
cook for 1 minute.
Remove from heat and add the hydrated gelatin.
Set aside to cool.
When cool, fold in the whipped cream.
Put the baked puff pastry in a dish.
Spoon the chestnut paste into the center of the pastry.
Transfer the Saint-Honoré cream to a pastry bag.
Pipe some of the cream in a decorative pattern on
top of the chestnut paste.
Split 2 choux balls in half and fill with the cream.
Place the balls next to the pastry.
Drizzle the choux balls with caramel and serve with a scoop of chocolate ice cream.