Saint Honore Cake ( Saint-Honoré aux crèmes chiboust )

Saint Honore Cake

Saint Honore was first created by chef Chiboust,  who worked for a  pastry shop located   in  Saint-Honoré st., and also in honor of St. Honoré, the patron saint of bakers and pastry cooks.

saint honore

Ingredients :

For the Puff Pastry:
450g Store-bought frozen puff pastry

Thaw pastry in the refrigerator overnight. Roll puff pastry out on a lightly floured surface into a 0.11 inch (3mm) thick sheet.

Prick pastry using a fork  to prevent dough from puffing up too much.  Cut pastry sheet into 3.5 inch (9cm) individual disk using a cookie cutter and refrigerate. to prevent the disks from shrinking, cover with parchment paper and top with a plate or a tray.

     

For the Choux Pastry (Pâte à Choux)
1/2 cup (125ml) water
1/2 cup (125ml) milk
8 Tbsp (125g) unsalted butter
1 tsp (5g) salt
2 tsp (10g) sugar
1 cups (150g) all-purpose flour
4 to 5 ea. (200g to 250g) large eggs

Method:
Bring water, milk, butter, sugar and salt to a boil in a medium saucepan. Use a wooden spoon to   stir in flour. Cook over medium-high heat, stirring constantly, until mixture for a bout a minute until the mixture leaves a mark on the bottom of the pot.

Transfer to the bowl of an electric mixer fitted with the paddle attachment or just leave until it cools down a bit before you start adding the eggs. Mix on low speed for about 1 minute to get the steam out and cool down a bit, then add one egg at a time and mix after each addition, check for consistency after adding the forth egg, if the dough drops easily from the paddle attachment when lifted then you won’t be needing to add the fifth egg. if not, beat the fifth egg and add gradually while mixing until you reach the right consistency.

   

 

Saint Honore Piping :
Pipe a thin 1/2 inch (1.2cm) thick ring of dough on the edge of the pastry.  this will strengthen the base of the cake and stabilize the filling. Pipe out 30 or more small puffs.

Bake in a preheated 350ºF (180ºC) oven. Bake pâte à choux in the middle of the oven for 40 minutes; one sheet at the time. Do not open the oven door during baking or it will deflate. Then, turn oven off leaving the door ajar for 15 minutes. The small puffs might take less time to bake (about25 min.) and they  won’t need more time to dry out. Remove from oven and let cool completely on wire rack.

سانت أونوريه    

   

Chiboust Cream (the filling) :

2 cups (500ml) whole milk
1 Tbsp (15g) sugar
1/2 Tbsp (7.5ml) vanilla extract
4 ea. (80g) egg yolks
2 Tbsp (30g) sugar
2 Tbsp (20g) AP flour
2 Tbsp (20g) corn starch

Italian Meringue :
4 ea. (120g) egg whites, at room temperature
1/2 tsp (2g) cream of tartar or lemon juice
Sugar syrup :
150g sugar (granulated or cubes)
3 Tbsp (45g) water
A few drops of lemon juice or 2 Tbsp (30ml) of corn syrup.

Method :
Bring milk, sugar and vanilla to a simmer. Meanwhile, beat yolks and sugar to blend. Add flour and corn starch. Turn off the heat. Pour in hot milk gradually into the yolk mixture whisking constantly. Return saucepan to the stove. Bring to boil and cook for 2 minutes whisking swiftly. Turn off .

spread the pastry cream on a tray lined with plastic wrap and cover with plastic wrap tightly so the air does not come in contact with the cream ans form a crust, set aside.

 

  

In a clean mixer bowl, combine  the egg whites   with the cream of tartar or lemon juice. Set mixer speed to medium-low and beat until slightly foamy. cook the sugar syrup on medium high heat for 5 minutes. Continue to cook until syrup reaches 240/250ºF (118/121ºC). Pour hot syrup in a thin stream down the side of the mixer bowl. Increase speed to high and whip until the meringue is formed but not too firm(until its temperature is 50°c). In the mean time, transfer the pastry cream to a clean bowl and  mix in one-third of the Italian meringue; Then, with a rubber spatula fold in half of the remaining meringue then the other half. Transfer Chiboust onto a clean baking tray. Use it warm or at room temperature. Fill puffs and refrigerate.

Save remaining Chibloust for the St Honoré.

 Caramel :
1/4 cup (60ml) light corn syrup or glucose or add a few drops of lemon juice
1/4 cup (60ml) water
1.1 lb. (250g) sugar

Method :
In a small saucepan combine corn syrup, water and sugar. Cover and cook mixture on high heat for 5 minutes; this will self clean the sides of the saucepan. Avoid stirring mixture. Remove the lid, reduce heat to medium high and cook to light amber caramel; 335°F (165ºC). Immerse the bottom of the saucepan in cold water quickly to stop cooking.

 

Saint Honore Assembly :
Dip one-third of each filled puff in caramel and place it head side down on a silicone mat or greased parchment paper. If caramel hardens, reheat it. When the caramel  has set, begin to assemble the cake. Dip each bottom puff in caramel and place them side by side on the ring of dough;   Fill St honoré with a thick layer of Chiboust and top with a nice finish using the St Honoré pastry tip (optional).

Saint Honoré cakes are better served the same day.

                    

 

 

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