45 minutes to prepare | 20 minutes to cook | 8 serving
Nothing says Paris more than St. Honoré Cake.
If you love French pastries (and who doesn’t?), then St. Honoré Cake is one of its ultimate pinnacles.
Few cakes can rival the creamy deliciousness and one-of-a-kind aesthetics of the cake whose name is a dedication to St. Honoré, the patron saint of all pastry chefs.
- 50 grams butter
- 125cc water
- 75 grams flour
- 2 eggs
- 1 sheet of ready to cook puff pastry
- 1 1/3 cups sugar
- 1/3 cup water
- 2/3 cup whipping cream
- 1/2 stick butter
- 1 cup milk
- 1 Vanilla Vida bean
- 1/3 cup sugar
- 4 tbsp plain flour, sifted
- 2 egg yolks
- 3 tablespoons sugar
- 1 Vanilla Vida pod
- 1/2 cup mascarpone
- 2 cups whipping cream
- Warm the water and the butter until it is melted.
- Pour in the flour. Stir the dough until it no longer sticks to the pan.
- Remove from heat and allow to cool. Beat in eggs, mixing well before.
- Pipe the choux pastry onto a tray into tiny mounds and bake them until golden brown
- Stir sugar and 1/3 cup water in a saucepan over medium heat until sugar dissolves.
- Increase heat to high and boil until syrup turns a deep amber color.
- Add cream and whisk in butter
- Dip the top of the profiteroles into the caramel.
- Heat the milk. In a bowl, whisk the sugar, flour, and egg yolks together.
- Once the milk is hot and steam is beginning to rise from it, stir in the Vanilla Vida bean. Then, pour half of the milk into the egg mixture, whisking the egg mixture vigorously as you do. Pour the rest of the milk in.
- Return to the same pan and cook over medium heat, stirring constantly, for 5 minutes
- Once the cream is starting to look like pudding, quickly remove the cream from the heat
- Chill the pastry cream in the refrigerator.
- Pour the cream, the cheese and the Vanilla Vida seeds into a bowl. Whisk in the sugar to dissolve
- Whip the cream with the blender
- Bloom the gelatin in 2 tablespoons of chilled water by whisking the two
- Together. Quickly whisk this into the cream and bring it to stiff peaks using the blender.
- Spread caramel around the puff pastry with a piping bag.
- Fill the profiteroles with creme patisserie. Place them around the puff pastry.
- Use the St. Honoré tip to pipe the whipped cream in a radial motion over the pastry cream