Saint-Honoré Cake

Baking and Desserts | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

You can bake the profiteroles and the shortcrust pastry base simultaneously to save time.

Ingredients

Egg white - 4 pieces
Butter - 12.3 oz
Milk - 12 fl oz
Salt - a pinch
Whole egg - 3 pieces
Wheat Flour - 16.4 oz
Jam - 1 tablespoon
Vanilla salt - to taste
Sugar - 9.9 oz
Water - 4 fl oz

Step by Step guide

Step 1

To prepare the shortcrust pastry, rub 150 g of softened butter with 250 g of flour until crumbly, add 75 g of sugar, and mix. Then beat in 1 egg, kneading well until the dough forms a ball. Shape into a ball and refrigerate for 30 minutes.

Step 2

Prepare the profiteroles by mixing 120 ml of water with 120 ml of milk, a pinch of salt, and 0.5 teaspoon of sugar, then add 100 g of butter and place over heat. Bring to a boil and simmer until the butter combines with the other ingredients, about 2 minutes. Remove from heat and gradually stir in 150 g of flour, mixing well. Incorporate 3 eggs one at a time into the dough, continuing to mix well. Set aside 1/4 of the dough, place the remaining dough into a piping bag, pipe onto a baking sheet, and bake for 10 minutes at 428°F, then at 190 degrees until golden brown. Allow to cool.

Step 3

Remove the shortcrust pastry from the refrigerator, roll it out, and place it in a round baking pan. Pipe a ring of the reserved choux pastry around the edge of the shortcrust. Bake at 374°F for 20 minutes.

Step 4

For the custard, beat the yolks with 100 g of regular sugar and vanilla sugar, add 2.5 tablespoons of flour, and mix well. Gradually add 250 ml of milk and the jam, stirring. Place over low heat and cook, stirring constantly, until thickened. Allow to cool. Once cooled, add 100 g of softened butter and whip.

Step 5

Fill the profiteroles with the custard and attach them to the custard ring. Spoon the remaining custard into the center of the cake.

Step 6

For the caramel, mix 1 teaspoon of water with 4 tablespoons of sugar and melt over low heat. Use two forks to create caramel threads. Place the caramel threads on the cake.