Sainte Honore Cake – Classic

A classic cake that the French invented and named after patron saint of all bakers and confectioners of St. Honore. Cake Saint Honoré is famous for its world-famous form in the form of bases from puff pastry, around the perimeter of which a ring cream profiteroles decorated with caramel hats. The space inside the profiteroles ring is filled Patisser custard and decorated with whipped cream. Attach your Saint Honoré berry note by laying out fresh raspberries on the cream. BUT add raspberry puree to whipped cream. Share with friends: Time: 1 hour. 20 minutes. Difficulty: easy Servings: 10 – 12 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Korzh

• 1 sheet of rolled puff pastry thawed in the refrigerator

Cream Patissier

• 1 tbsp. semi skim milk
• Half a vanilla pod or 1.5 tsp. vanilla paste
• 3 large egg yolks
• 3 tbsp. l Sahara
• 2 tbsp. l corn starch
• 2 tbsp. l (30 gr.) Butter, cut into pieces

Choux pastry

• 3/4 Art. semi skim milk
• 3/4 Art. water
• 0.5 tbsp. + 2 tbsp. l (30 gr.) Butter
• 2 tsp Sahara
• 0.5 tsp salt
• 1 and 2/3 Art. premium flour
• 5 large eggs at room temperature

Profiteroles

• Half a serving of custard dough, recipe above
• 3 tbsp. l water
• 1 tbsp. Sahara
• 1 tbsp. l white corn syrup

Cake

• 1.5 tbsp. whipping cream
• 1.5 tbsp. l skimmed milk powder
• 3 tbsp. l Sahara
• 1 tsp vanilla extract
• 2 tbsp. l raspberry puree
• 1 tbsp. raspberries

Recipes with similar ingredients: custard dough, raspberries, eggs, milk, starch, caramel

Recipe preparation:

1. Preheat the oven to 190 ° C and cover the baking sheet with parchment paper.
2. Cut out a 22 cm circle from puff pastry. (Cut a circle You can also use the split ring for tart 22 cm in diameter, so the base will also have pretty corrugated edges) and place it on a baking sheet. Pound the dough with a fork and bake for about 20-25 minutes until golden brown. Cool.

3. Custard

   Heat the milk by adding seeds scooped from the vanilla pod or vanilla paste, almost boiling. In a separate bowl beat egg yolks, sugar, and corn starch. Prepare a bowl of butter, setting a sieve on it. Gradually whisk hot milk into the egg mixture with a whisk and then transfer everything back to the pan. Whisk without stopping with a whisk (time from moving to the shoulder blade to reach the corners) on average fire until a thick glossy mixture is obtained, about 2 minutes. At once pour it through a sieve, squeezing if necessary, and mix with butter. Put a piece of plastic film directly to the surface of the custard, cool to room temperature and then refrigerate until readiness for use.

4. Choux pastry

   On a moderate to high heat, bring milk, water, to a full boil, butter, sugar and salt. Turn down the heat to a minimum and stir the flour with a wooden spoon, stirring vigorously until the dough will lag behind the walls of the pan (and will no longer stick). Transfer the dough into a large bowl and using a manual or beat the stationary mixer with the nozzle with a spatula on medium speed for 1 to 2 minutes to cool slightly. two eggs in a small bowl and beat them to mix a little. Add the eggs to the dough, still beating it at medium speed, and mix. Add the remaining 3 eggs one at a time, carefully stirring after each addition. Next, work with the test, while it’s still warm. 2 servings of custard dough are obtained for profiteroles.

5. Profiteroles

   Preheat the oven to 200 ° C and cover the two baking sheets with parchment paper. Fill the pastry bag with large custard simple tip. Squeeze the profiteroles with a diameter approx. 4 cm. Dip your finger in cool water and smooth slightly sharp tips on the dough. For the cake you will need 16 – 18 profiteroles. Bake profiteroles for 10 minutes, then reduce oven temperature to 190 ° C and continue to bake for about 15 more minutes until they become saturated golden brown and very light. Cool profiteroles completely before filling. filling profiteroles, stir the cream to make it softer and fill it with a pastry bag with a simple middle tip size (or, if you have one, a tip for eclairs and donuts). First make a small hole with a skewer in each profitroll. Insert the tip of the pastry bag and squeeze the cream into profiteroles until you feel with your hand that they filled with. Leave the remaining cream for the cake. Set profiteroles in the refrigerator before assembly.

6. Cake assembly

   In a small saucepan, mix water, sugar and corn syrup and on bring to a boil over high heat. Continue cooking without disturbing or lid, occasionally wetting the walls of the pan with water, until the mixture turns a light amber color. Prepare a bowl with ice water and carefully place the pan in ice water to the caramel is no longer boiling. Using a pair of tongs, gently dip the tops of profiteroles half caramelized sugar and place them with the caramel side down on a greased thin layer butter parchment on a baking sheet. If the caramel in the pan starts solidify ahead of time, you can warm it up on a weak Beat cream and skimmed milk powder until soft peaks and mix in the vanilla. Divide whipped cream into two parts, mix in one half raspberry puree and then fill with cream 2 pastry bags with simple or star-shaped tips. Serving dish Put the baked circle out of puff pastry. Lubricate it with the remaining custard, stepping back from the edges for about 1 cm. Place the profiteroles dipped in caramel around the perimeter of the circle so that they stand flat caramel side up. Inside rings from profiteroles on a cream lay out fresh raspberries. Squeeze on raspberries whipped cream of two colors, alternating them, in straight lines or circles, or any other pattern. Put the cake in the refrigerator until filing. Saint Honoré is best served that day when it collected, but its individual components – the basis, profiteroles and custard can be prepared a day earlier.