Saint Honore Cake Recipe
If you are a fan of French pastry, you have probably heard of the Saint Honore Cake. This delicious and decadent cake is a classic French dessert that is sure to impress your family and friends. The Saint Honore Cake is made up of layers of choux pastry, filled with crème Chiboust, and topped with puff pastry. It is then decorated with cream puffs and caramelized sugar. It is a beautiful and delicious dessert that is sure to tantalize your taste buds.
Ingredients
For the choux pastry base:
• 1 cup of water
• 1/2 cup of butter
• 1 cup of all-purpose flour
• 4 large eggs
For the crème Chiboust:
• 4 egg yolks
• 1/2 cup of sugar
• 1/4 cup of cornstarch
• 2 cups of milk
• 1 teaspoon of vanilla extract
For the cream puffs:
• 1/2 cup of water
• 1/4 cup of butter
• 1/2 cup of all-purpose flour
• 2 large eggs
• 1/2 cup of heavy cream
• 1 tablespoon of confectioners’ sugar
For the puff pastry:
• 1 sheet of puff pastry, thawed
• 1/4 cup of melted butter
For the caramelized sugar:
• 1/2 cup of sugar
• 2 tablespoons of water
Instructions
Making the Choux Pastry Base
Begin by making the choux pastry base. Preheat your oven to 400°F. Place the water and butter in a medium-sized saucepan and heat over low heat until the butter is melted. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, remove the pan from the heat and add the flour all at once, stirring vigorously with a wooden spoon. Continue stirring until the mixture forms a ball and pulls away from the sides of the pan.
Transfer the pastry to a bowl and allow it to cool for 5 minutes. Then, add the eggs one at a time, beating vigorously with a wooden spoon after each addition. Continue to mix until the pastry is smooth and glossy.
Line a baking sheet with parchment paper and spoon the pastry onto the sheet in 8-10 mounds. Bake in the preheated oven for 20-25 minutes, until the pastry is golden and crisp. Allow the pastry to cool before using in the cake.
Making the Crème Chiboust
Next, make the crème Chiboust. In a medium-sized bowl, whisk together the egg yolks and sugar until the mixture is pale and fluffy. Add the cornstarch and whisk until completely combined.
In a medium-sized saucepan, heat the milk over medium-high heat until it just begins to simmer. Then, remove the pan from the heat and slowly add the milk to the egg mixture, whisking constantly.
Pour the mixture back into the saucepan and heat over medium-high heat. Whisk constantly until the mixture thickens and begins to bubble. Continue to whisk for 1-2 minutes, until the mixture is thick and glossy. Remove the pan from the heat and stir in the vanilla extract.
Allow the crème Chiboust to cool before using in the cake.
Making the Cream Puffs
To make the cream puffs, preheat your oven to 375°F. Place the water and butter in a medium-sized saucepan and heat over low heat until the butter is melted. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, remove the pan from the heat and add the flour all at once, stirring vigorously with a wooden spoon. Continue stirring until the mixture forms a ball and pulls away from the sides of the pan.
Transfer the pastry to a bowl and allow it to cool for 5 minutes. Then, add the eggs one at a time, beating vigorously with a wooden spoon after each addition. Continue to mix until the pastry is smooth and glossy.
Line a baking sheet with parchment paper and spoon the pastry onto the sheet in 8-10 mounds. Bake in the preheated oven for 20-25 minutes, until the pastry is golden and crisp. Allow the pastry to cool before using in the cake.
Meanwhile, whip the heavy cream with the confectioners’ sugar until stiff peaks form. Fill a pastry bag with the whipped cream and pipe it into the cooled cream puffs.
Assembling the Cake
To assemble the cake, place one of the choux pastry bases on a serving plate. Spread the crème Chiboust over the pastry, then top with the remaining pastry. Place the cream puffs around the edge of the cake and press gently to adhere.
Roll out the puff pastry to a large circle and place it over the cake. Brush with the melted butter and bake in a preheated oven at 375°F for 20 minutes, until the pastry is golden and crisp.
To make the caramelized sugar, place the sugar and water in a small saucepan and heat over medium-high heat. Cook, stirring constantly, until the mixture turns a deep golden brown. Remove from the heat and allow to cool slightly. Drizzle the caramelized sugar over the cake and serve.
Nutrition
One serving of Saint Honore Cake provides approximately 500 calories, 25g of fat, 66g of carbohydrates, and 5g of protein. It is also high in sugar and sodium, so it should be enjoyed in moderation.
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