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Key Ingredient
Special Consideration
- Cuisine: French
- Serves 8
It’s Bastille Day and there’s a festive mood on Taste Le Tour. French chef, Gabriel Gaté, talks about the food of the Pyrenees region. Young pâtissier, Pierrick Boyer, prepares a St. Honoré Cake for the special celebration.
Ingredients
1 cup water
100 g butter
A pinch of salt
160 g plain flour, sifted
5 eggs (size 60 g)
A 20 cm disc of rolled puff pastry
200 g fondant
250 g glucose syrup
300 g crème patissière (thick custard cream)
300 g whipped cream
A few halved strawberries
Icing sugar for dusting
Preparation
Preheat the oven to 180°C.
Place the cup of water in a saucepan with the butter and salt and bring to a simmer. Add the flour in one go and, using a wooden spoon, mix the preparation into a ball. Transfer it to an electric mixer with a beater attachment and on medium speed, add
5 eggs one at a time, beating until smooth. Transfer this choux pastry to a piping bag fitted with a 1 cm round nozzle.
Place the 20 cm puff pastry disc on an oven tray lined with baking paper. Firstly, pipe a choux pastry circle around the edges of the puff pastry then fill by piping in a spiral pattern starting from the centre.
On a second oven tray lined with baking paper, pipe at least 12 choux puffs about
3 cm in diameter. Place both trays in preheated oven at 180°C until dry and browned.
Place the fondant and glucose syrup in a small saucepan. Bring it to the boil and cook until it caramelises.
Very carefully dip the tips of the choux puffs in the hot caramel then place them, caramel side down, on a non-stick baking tray to cool. When cooled, dip the other tip of the choux puffs in the caramel, then stick them to the edges of the cake base.
In a bowl fold the crème pâtissière with the whipped cream and place in a piping bag with a special St Honoré nozzle.
Using a serrated knife, cut the caramelised choux puffs in half.
Pipe the custard mixture in the centre of the cake, then fill the choux halves that are attached to the cake. Top with the other choux halves. Place an extra garnished choux puff in the centre of the cake and garnish the cake with strawberry halves. Lastly, dust with icing sugar.
On Taste Le Tour Pierrick garnishes his St Honoré with two white chocolate curls. Bon appétit!
If you enjoyed this St Honore cake recipe then browse more French recipes, dessert recipes, cake recipes, baking recipes and our most popular hainanese chicken rice recipe.
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