Tuesday, November 3, 2015

Saint-Honoré cake - recipe (including photos)

Ingredients for the choux pastry:
  • 250 milliliter of water
  • 200 grams of flour
  • 100 grams of butter
  • 4 eggs
  • salt
 For the puff pastry we used a ready-made bought from the supermarket.

Ingredients for the filling:
  • 600 milliliters of milk
  • 100 grams of sugar
  • 50 grams of flour
  • 4 egg yolks
  • 1 vanilla stick

Ingredients for the caramel:
  • 250 grams of sugar
  • 4 spoons with water

Prepare the choux pastry :

In a pan mix the water with the butter and let them boil.

When boiling add all the flour and mix until well incorporated. Let it cool.

Add the eggs, one by one, mixing very well after each one of them. Add a little bit of salt.

When ready put the composition into a piping bag, as you will use it in two ways: once one the edge of the puff pastry and then for making little pastry balls.

Cut the puff pastry in a round form and prick it with a fork over its entire surface.

Add choux pastry as a thick circle on the edge of the puff pastry. Keep the remaining choux pastry for the dough balls.

Put the puff pastry it in the oven at 180 Celsius degrees for 20 minutes or until golden brown.

 With the remaining coux pastry make round little balls. Put them in the oven at 180 Celsius degrees until golden brown.

Prepare the filling:

Boil the milk with the vanilla stick.

Separately beat the egg yolks with the sugar.

Add the flour over the beaten egg yolks.

When the milk is boiling remove the vanilla stick. Pour half of the milk over the eggs and mix well. Then pour the other half of the milk and put the pot at slow fire mixing continuously until it thickens like a pudding.

Prepare the caramel:

Mix the sugar with the water and let it caramelise.

When ready dip one side of the choux balls in the caramel and then set them on a baking paper, with the caramel side down on the paper. Wait to cool. This will be the image of the cake.

Fill every ball with the filling and then dip it another time in the caramel. This time with the other side.

Place each ball on the edge of the cake with the freshly caramelised side at the bottom.

Continue until you fill the round edge of the cake. 

Fill the middle of the cake with the remaining cream, and add above some balls according to your imagination.

Put it in the fridge over night before serving it.

The original recipe can be found here



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