Saint Honoré cake - Cooking-ez.com

Preparation	Cooking	Start to finish
2 hours 6 min.	45 min.	2 hours 51 min.

Step by step recipe

Stage 1 - 10 min.

Preheat the oven to 430°F (220°C).

Cut a circle of puff pastry 26 cm (10 inches) in diameter and prick all over with a fork or pique-vite (pastry pricker).

Stage 2 - 10 min.

Cover with cooking parchment, weigh this down with a wire rack (to prevent the pastry swelling up) and bake in the oven. You can also cook it between two baking sheets.

Stage 3 - 3 min.

Once the pastry is starting to brown and is almost cooked, take it out of the oven and remove both the wire rack and the paper. Sprinkle icing sugar over the top and put it back in the oven...

Stage 4 - 5 min.

...for a few minutes, until the top caramelizes (if necessary, finish this under the grill).

Leave to cool on a wire rack.

Stage 5 - 36 min.

Prepare 350 g Confectioner's custard (Crème pâtissière, or French pastry cream).

Stage 6 - 30 min.

Prepare 350 g Choux pastry (pâte à choux) and pipe in small heaps about 1.5 cm (3/4 inch) in diameter using a forcing bag .

Stage 7 - 5 min.

Flatten the points with a tea spoon dipped in milk to make the puffs nice and round.

Stage 8 - 20 min.

Once the puffs are cooked, leave them to cool.

Stage 9 - 10 min.

Prepare a light caramel with 200 g caster sugar.

Stage 10 - 2 min.

Stand the pan of caramel on a folded cloth.

Stage 11

Dip the rounded side of a choux puff into the caramel...

Stage 12

And place on a baking sheet (covered with a sheet of cooking parchment), caramel side downwards.

Stage 13 - 40 min.

Do this with all the puffs then put the caramel to keep hot.

Fill the puffs with confectioner's custard, without turning them over.

Stage 14

Turn a filled puff the other way up, hold by the top (the set caramel side) and dip the bottom into the liquid caramel...

Stage 15

Then stick this around the outside of the pastry circle and hold in place for a few seconds until the caramel sets.

Do this with the other puffs until you have completed the ring around the Saint Honoré.

Stage 16

You can put a puff in the centre for added artistic effect if you wish.

Stage 17

Fill the space with rosettes of whipped cream.

Stage 18

You can pipe small rosettes of cream around the outside, between the puffs, as a finishing touch.

Refrigerate before serving.

Remarks

This recipe needs a lot of work, so it is a good idea to be organised and to prepare the elements that can wait in advance, as far as possible: puff pastry circle, confectioner's custard and choux puffs (you can even fill these).

Once you keep to the basic principle (puff-pastry base, choux pastry around it and cream filling) you can vary this in many different ways: by changing the cream, for example. Give free rein to your imagination.

And to drink?

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,917 Kcal or 12,213 Kj	54 gr	472 gr	213 gr
146 %	21 %	44 %	32 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
228 Kcal or 955 Kj	4 gr	37 gr	17 gr
11 %	2 %	3 %	3 %

This recipe uses (among others)

	Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Yvetot Douillons, Strawberry Verveine Tart , Paris-Brest, Pear verbena tarts, Peach and green tea tart, ... All
	Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Chouquettes, Paris-Brest, Gougères, Profiteroles, Pets de nonne, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Blackberry and almond fondant tart, Little lemon biscuits, Citrus crunch, Crusty pistachio, almond and apricot flan, French Family Cake, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Key Lime Pie for Jeremy, Pear verbena tarts, Apple charlotte with toasted brioche, Millefeuille, Chouquettes, ... All

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