My dear ones, we start the week in the French spirit. 🙂
I also made puff pastry at home , as well as choux … but I never thought of putting them together in a cake. Good luck with the "Inspiration Food Marathon" challenge launched by Electrolux for this week, French Bakery. :)) I searched, I studied and in the end I decided that this cake is a real challenge, not being a cake that is easy to make, although in appearance it seems a simple and banal cake.
Of course, my version is a simplified and adapted one, I did not dare to rise to the level of Auguste Juliene, the one who created this cake. 🙂
- For the base:
- 550 g flour
- 7 g dry yeast
- 1 teaspoon salt
- 40 g sugar
- 250 ml of cold milk
- 50 g butter
- 250 g butter
- 2-3 tablespoons flour
- For choux:
- 250 g flour
- 100 g butter
- 100 g oil
- 500 ml of water
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 eggs
- Choux cream:
- 2 yolks
- 2 tablespoons sugar
- 2 tablespoons starch
- 700 ml of milk
- 200 g dark chocolate
- 150 g butter
- Base cream:
- 100 g dark chocolate
- 200 ml whipped cream
- 1 tablespoon brandy
- For decoration:
- 100 ml whipped cream
- 1 teaspoon powdered sugar
- 1 whipped cream hardener
- 100 g caramel sugar
Preparation of Saint-Honore cake:
Puff pastry base:
In a bowl put flour, then add yeast, salt, sugar, diced butter and cold milk. Knead until a homogeneous dough is obtained, which does not stick to the hand and bowl. It doesn't knead much, just enough not to have lumps.
- You can add a little cold milk or flour, as required by the dough.
The dough is gathered in the form of a ball and refrigerated for 1 hour.
Rub the butter, let the water come out of it, then mix with 2-3 tablespoons of flour. Put it on a piece of food foil, wrap it, give it a cubic shape and put it in the fridge.
Spread the butter cube on the table sprinkled with flour, until we obtain a square sheet, about 1 cm thick. Then spread the dough, in a sheet twice the size of the square of butter.
We put the square of butter over the dough sheet and we pack it like this: the right part is brought over the butter, and the left one is brought on top, up to the edge of the sheet.
It is then spread with the twister in a sheet 3 times longer than it is wide, about 1 cm thick. Next, we pack in 3 parts, bring the front, up to half, and the other part is brought on top and once again in 3. Pack well, so that no air gaps remain.
Wrap the dough in foil and let it cool for 30 minutes. Remove the dough from the refrigerator and repeat the above operation, an operation that we repeat 4 times, at an interval of 30 minutes to keep cold.
- While folding the dough, sprinkle with flour, so that it does not stick, only if necessary
- When the sheets are folded, clean the flour well with a brush, so that the dough does not get soaked with a lot of flour.
Last time, roll out the dough into a rectangular sheet about 0.5 cm thick, then cut a round sheet of the desired size.
- From the rest of the dough I made some croissants, only good for the morning milk. 😉
We put the dough sheet in a tray lined with baking paper. Cover with another piece of baking paper and place another tray on top. This way the dough will not swell excessively and will grow evenly.
Bake over medium to high heat for about 15-20 minutes, then remove the tray and baking paper from above and continue to bake until golden brown. When it is ready, take it out on a grill and leave it to cool.
- For the faster version, ready-made puff pastry can be used.
The water is boiled together with butter, oil, sugar and salt. When it starts to boil, add the flour, all at once and mix vigorously with a whisk, until the dough comes off the bowl. Let it cool a bit, then add eggs one at a time, mixing well after each one.
- For me, one of the eggs had 2 yolks. 🙂
Sprinkle the dough in a tray lined with baking paper and bake on high heat for 15 minutes, then another 10 minutes on medium heat, taking care that in the first 15 minutes the oven door does not open.
Rub the yolks with the 2 tablespoons of sugar until they turn white and become like a cream. Add the starch and mix well. Pour the milk, gradually stirring constantly. Put the pot on low heat and boil until it thickens like a pudding. Add the chocolate and mix until the chocolate melts, then add the diced butter. Stir gently until the composition is homogeneous. Let cool, stirring occasionally.
Fill the choux with this cream.
The broken chocolate melts the pieces over low heat together with the whipped cream. When it reaches the boiling point, set it aside and mix well. Leave to cool then put in the freezer for 1 hour. Remove the bowl from the freezer and mix the cream until fluffy.
We distribute this cream evenly over the base of the cake. All around we place choux next to each other, forming a crown.
Fill the middle of the cake with whipped cream with sugar and whipped cream hardener.
Garnish with caramelized sugar and refrigerate until ready to serve.
It would be preferable for the decoration to be done as close as possible to the time of serving, otherwise the caramel will melt.
And yes… yes… yes… I did it !!! :))))