Today I bring you a delicious recipe, it is the Saint Honoré cake. This cake is emblematic of French cuisine, its preparation is very easy, it consists of a broken dough, choux pastry, chiboustp cream, Italian meringue and caramel but there are several steps to achieve an exquisite result.
From this cake you can make many variants, such as removing the candy and putting a chocolate glaze, fill it with chantilly or flavored pastry cream, in short, adapt it to the tastes of each one.
Origin
Its name is due to Saint Honorato, who was bishop of Amiens in the 6th century and is the patron saint of bakers and confectioners. The inventor of this famous cake was a pastry chef named Fauvel Chiboust, who had his business in the street of San Honoré in Paris and who in 1846 created a dessert to honor the saint. At first it was made with a simple brioche dough, with a pastry cream filling in winter and chantilly cream in summer. This elaboration had to be completed as the orders arose, because it became very soft after two hours.
Source
Let's start
Recipe for 30 people
| Ingredients | Quantities |
|---|---|
| DOUGH | |
| all-purpose flour | 535g |
| Butter without cold salt | 268 |
| Sugar | 33g |
| Buds | 4 pcs |
| Salt | 4g |
| CHOUX | |
| Liquid milk | 1000ml |
| Buds | 6 pcs |
| Sugar | 154g |
| Cornice | 70g |
| Vanilla essence | 12ml |
| Granulated gelatin s / s | 46g |
| ITALIAN MERINGUE | |
| Sugar | 522g |
| Water | 167ml |
| Egg whites | 8 pcs |
| CANDY | |
| Sugar | 200g |
| filtered water | 200ml |
PREPARATION
For the dough. Sift in a bowl the flour with salt and sugar, mix well until integrating. Add the butter in cubes and crush with a fork or sableador until obtaining a fine granulate.
Incorporate the egg and water and mix until it forms a ball that does not stick in his hands. Cover with paper film and hold the refrigerator for 30 minutes.
Remove the dough from the refrigerator, spread with a rolling pin and cut a circle of 25 cm, as well as a diameter of it and mount it on the circle to form an edge. Transfer the disc to a greased tray or lined with waxed paper. Bake at 180 ° C for 20 minutes or until golden brown on the edge. Remove from the oven and allow to cool completely.
For the choux dough. Place the butter with water in a cooking pot and heat until it boils. Remove from the heat and immediately add the flour one time, stirring vigorously until it forms a ball.
Transfer the dough to the blender and add the eggs, one by one, mix well between each one. Transfer the mixture to a pastry bag.
Grease a tray with butter, place the profiteroles 2 cm apart from each other. Bring to the oven at 213 ° C for 15 minutes or until they have grown. Then lower the temperature to 162 ° C and bake for 15 more minutes or until dry. Remove from oven and let cool.
For chiboust cream. Hydrate the gelatin in water and reserve until use. Place the milk in a Russian, reserve ¼ cup, and cook over medium heat. In a bowl, mix the eggs with the sugar until they are bleached. Add the cornstarch and mix until there are no lumps.
When the milk starts to smoke, remove it from the heat and pour it over the eggs in a trickle, mixing constantly. Return to the Russian mixture and cook until thick. Add the hydrated gelatin in the microwave for 10 seconds. Add to the cream, mix well and then add the vanilla. Reserve
For meringue. Place the water with the sugar in a cooking bot, a candy thermometer and cook over medium heat. In addition, place the egg whites in the blender. When the syrup reaches 110 ° C it will begin to clear and when the thermometer will mark 120 ° C remove from the fire and add as a constant trickle to the egg white that continue to beat. The meringue must be firm.
Gradually add the meringue to the cream and mix with a spatula until it is homogenized. Transfer to a sleeve with round nozzle.
For the candy. Place the sugar and water in a cooking bot and cook until it forms an amber syrup. Stop cooling before use.
Assembly. Take the already cold disc, the profiteroles previously perforated underneath and fill them with chiboust cream. Dip the profiterole tip into the caramel and immediately place them on the edge of the disc and in the center. Use a bit of caramel at the base of the profiterol to adhere well to the crust.
Decorate the rest of the cake with the caramel.
I hope that my post will be of your liking and inspire you to create and innovate in your homes.
