Saint Honoré Pastry

Step 1

Heat the oven to 400°F and roll the 1 puff pastry sheet into a 9 inch circle on parchment paper; prick it all over with a fork.

Step 2

Bake the base 18-20 minutes until puffed and deep golden; cool on a rack and leave the oven on.

Step 3

Bring 1/2 cup water, 4 tbsp butter and 1/4 tsp salt to a boil, stir in the 1/2 cup flour and cook 1-2 minutes until the dough balls up and films the pan.

Step 4

Beat in the 2 eggs one at a time until the paste turns thick, glossy and falls from the spoon in a slow ribbon.

Step 5

Pipe or spoon 10-12 walnut-sized mounds onto a lined sheet and bake 22-25 minutes until puffed, deep golden and light.

Step 6

Cook 1/2 cup sugar with 2 tbsp water over medium-high, without stirring, until amber and toasty-smelling, 6-8 minutes; it sets fast, so rewarm gently if it hardens.

Step 7

Dip each puff's base in the caramel and stand them ringed around the pastry edge, then briefly dip the tops for a glazed shell.

Step 8

Whip 1 cup heavy cream with 2 tbsp of the sugar and 1/2 tsp vanilla to stiff peaks that hold when the beaters lift.

Step 9

Mound the whipped cream in the center, top with the 6 strawberries and drizzle over the 1/4 cup melted chocolate chips.