St. Honore Cake

Gateau St. Honore is a French classic that requires a lot of skill and precision. The delicate pastry is topped with cream and juicy filled profiteroles, with caramel strands for decoration.

Details

  • Preparation Time: 80 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Brioche dough

  • 150 g Wheat flour, white, multi-purpose

  • 80 g Butter, unsalted

  • 2 spoons Sugar, white

  • 2 piece Egg, egg yolk, fresh

Burnt dough

  • 225 g Butter, unsalted

  • 525 g Water

  • 270 g Wheat flour, white, multi-purpose

  • 8 pieces Egg, fresh

Caramel

  • 125 g Sugar, white

  • 4 pieces Water

Chantilly cream

  • 600 ml Sweet cream

  • 4 spoon Powdered sugar

Chiboust cream

  • 8 pieces Egg, fresh

  • 500 ml Milk, whole milk

  • 350 g Sugar, white

  • 4 spoon Koruzni škrob

  • 8 spoon Water

Steps

  1. Pâte Brisée: Mix flour, butter, and sugar in a food processor until you get a crumbly texture. Add egg yolks and mix/process until you get a homogeneous mixture. Shape into a ball and refrigerate for 15 minutes.

  2. Roll out the dough to 3 mm thickness and cut into a circle. Prick the entire surface with a fork and bake at 180 degrees Celsius for about 15 minutes.

  3. Pâte à Choux: Measure water precisely into a pot. Add butter and bring to a boil. Cook the flour in the boiling liquid with a whisk. When a ball forms that easily separates from the sides of the pot, cook it a bit longer while stirring (toasting). Remove from heat and let cool.

  4. Gradually mix eggs into the cooled dough (one at a time). It's important to mix the ingredients very well each time you add an egg to get a completely smooth dough. Fill a piping bag with the dough and pipe small mounds (profiteroles) onto a baking sheet lined with parchment paper. Bake the profiteroles at 200 degrees Celsius, with the upper/lower heating function, for 15-20 minutes.

  5. Chiboust Cream: Place a saucepan with milk on the stove, add a split vanilla bean, and bring the milk to a boil. In a bowl, make a completely smooth mixture of egg yolks, sugar, and starch, into which you slowly pour the hot milk while constantly stirring. Pour the egg mixture back into the saucepan and cook while constantly stirring until the cream thickens. Strain the cream into a bowl, cover with plastic wrap touching the surface, and let cool.

  6. Prepare a syrup from water and the remaining sugar and heat it to 121 degrees Celsius. Beat egg whites and add the sugar syrup towards the end. Beat until cool. Add the meringue to the cooled vanilla cream, mix well, and let cool.

  7. Chantilly Cream: Whip the cream and powdered sugar until stiff and chill well.

  8. Caramel: Prepare caramel from sugar and water, in which you will dip the profiteroles, and from the remaining caramel, prepare caramel strands.

  9. Assembling the cake: Fill the profiteroles with chiboust cream and dip the tops in caramel. Use the cream to attach the profiteroles around the edge of the pâte brisée to form a ring. Pipe chiboust cream into the center of the circle. Pipe sweet cream on top of the cream. Decorate with caramel strands.

Nutrition Information (Per 100g)

  • Calories: 249.53 kcal
  • Fat: 11.55 g
    • Saturated Fat: 6.17 g
  • Carbohydrates: 28.82 g
    • Sugars: 17.3 g
  • Protein: 5.91 g
  • Fiber: 0.26 g