Saint Honorè
Considered as one of the most difficult cakes to make, I believe it is not difficult … but time consuming. An impressive French cake that consists of a base of puff pastry and topped with caramelized choux pastry balls. The center of the cake is filled with pastry cream (custard). I added some toasted almonds for a crunchy taste.
Saint Honorè
Description
Considered as one of the most difficult cakes to make, I believe it is not difficult … but time consuming.
Ingredients
For the base:
- 200 g./7 oz. puff pastry chilled
For the choux pastry balls:
- 2 teacups flour a teacup is 200 ml.
- 1 cup/2 sticks butter
- 6 eggs
- ¼ teaspoon salt
- 2 teacups water
For the pastry cream:
- 5 egg yolks
- ¾ cup sugar
- ⅓ cup cornstarch
- ½ teaspoon vanilla extract
- 2 cups milk
- 1 tablespoon butter
For the caramel:
- 1 cup sugar
- ½ cup water
- For garnish:
- Some toasted blanched almonds
Instructions
- Preheat the oven to 200°C/400°F. Place a rack in the center of the oven.
- Roll out the puff pastry on a floured counter top to a large square 22x22cm/9x9inches, and about 1/2 cm thick.
- Transfer the puff pastry square to a parchment-lined baking sheet.
- Prick the dough with the tines of a fork.
- Bake until the puff pastry turns to golden. Remove from the oven and set aside.
For the pastry cream:
- In a bowl whisk the egg yolks, sugar, and cornstarch to fully incorporate. Set aside.
- Pour the milk into a saucepan, add the vanilla, and bring just to a boil.
- Directly add the egg yolk mixture to the milk and whisk constantly over medium heat. Continue whisking until the mixture thickens.
- Remove from heat and stir in the butter. Set aside to cool down completely.
For the choux pastry balls:
- Pour the water into a saucepan and add the butter. Place the pan over medium heat, and as soon as the butter melts, turn up the heat and bring to a boil.
- Add the flour all at once. Combine well and take the pan off the heat. Stir briskly until the flour has blended in with the liquid, forming a soft ball.
- Allow the mixture to cool down a bit, then beat in the eggs one at a time, beating well after each addition until the mixture is thick and glossy.
- Place the choux pasty batter into a piping bag with a large nozzle, and pipe the dough onto a lightly greased oven tray, creating small balls about 2.5cm/1inch. Leave some space between one ball and another.
- Bake for about 15, or until puffy and golden. Remove from the oven and set aside to cool down completely.
To fill the choux pastry balls:
- Put 1/3 of the pastry cream into a pastry bag with plain tube. Create a small slit with a knife in each of the choux pastry balls and pipe the filling into each.
- Fill the center of the baked puff pastry with the remaining pastry cream.
For the caramel:
- Mix together sugar and water and place over medium heat.
- Once the sugar starts melting, stir gently with a wooden spoon. Note that initially it will crystelize, but the sugar will soon start to melt into a uniform caramel.
- Rapidly, dip one side of each pastry choux ball into the syrup. Put the choux pastry balls around the edges of the puff pastry.
- Sprinkle the toasted almonds, and drizzle the rest of the caramel over the cake. Enjoy!
Notes
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