St Honoré – Cake Recipe

Like every year, they invite us to mom at Easter … and like every year, I have to bring a good dessert to close the meal! But now, lack of inspiration, I don't know what to achieve … That's when I remembered the recipe proposed some time ago by ptite_loutre on its site: a beautiful San Honoré! Some modifications to the recipe (and yes, I really can't follow a recipe to the letter!) And a nice "Easter special" decoration and here's the result!

Preparation time: Four. Five minutes

Cooking time: Four. Five minutes

Total time: one time 30 minutes

Type of plate: dessert

kitchen: French

portions: 6 people

For choux cakes:

  • 125 ml milk
  • 125 ml Water
  • 140 g flour
  • 110 g Butter
  • 5 egg
  • 10 g powdered sugar
  • one c. coffee Salt

For the whipped cream:

  • 300 ml liquid cream
  • twenty g powdered sugar

For decoration:

  • Chocolate noodles
  • small chocolate eggs
  • First make the creams so they have time to cool well. Boil the milk with the vanilla pod and half the sugar.

  • Beat the rest of the sugar with the egg yolks and cornstarch. Then pour the milk over the mixture and continue beating vigorously.

  • Pour everything back into the pan and simmer until it thickens while stirring. Take approximately 1/3 of this cream and put it in 2 bowls. Pour the remaining cream into a bowl. Great book

  • Beat the cream in firm whipped cream and melt the dark chocolate.

  • Add the chocolate in one of the small cream bowls, the soft praline in the other and gently fold the whipped cream into the large cream bowl. Put a plastic film in all bowls and place it in the fridge.

  • Place the puff pastry on a baking sheet covered with parchment paper, cut it in a circle of about 28 cm (take a plate as a pattern!), Click and reserve in the fridge.

  • Prepare the choux dough by boiling the milk, water, butter, sugar and salt.

  • Pour all the flour at once and mix with a wooden spoon until the dough comes out from the sides of the pan. Dry the dough for a few more minutes and then transfer it to the bowl of your food processor. Stir in the first 4 eggs one by one while beating. Beat the fifth and incorporate it little by little until you get the right consistency (smooth and homogeneous dough, slightly sticky but not liquid).

  • In the puff pastry bag, make a puff pastry crown over the puff pastry about 2-3 cm from the edge. Bake for 25 minutes at 180 ° C.

  • Make the rest of the puff pastry and puff pastry and cook for 20 minutes at 180 ° C.

  • Decorate the puff pastry and the crown with the 3 creams.

  • To prepare the caramel, combine the sugar and water in a saucepan, add a drop of lemon juice and mix. Bring to a boil until you get a nice amber color.

  • Paste a first row of cabbage in the crown by dipping them in the caramel.

  • Dip a second series of cabbage in the caramel and place them on the side of the caramel, either on a sheet of parchment paper or in a cup full of chocolate noodles.

  • Once the caramel is set, dip the other side of the cabbage in the caramel and paste them in staggered rows in the first row of cabbage.

  • Fill the center of the cakes halfway with vanilla cream.

  • Beat the whipped cream, add the icing sugar at the end and finish decorating the St Honoré with a pastry bag. Place two puffs in the middle of the cake and decorate with chocolate eggs.

  • With the remaining candy, you can make filaments on a sheet of parchment paper or even try small characters (if you are more talented than me … yes, in the lower left is a rabbit head …. yes, you I assure !!!).