Saint-Honoré Cake

Saint-Honoré Cake – A Masterpiece of Pastry

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 8-10

The Saint-Honoré cake is a true feast for dessert lovers, combining diverse textures and delicious flavors. This refined dessert, with a crispy tart crust, fluffy choux, and smooth cream, is perfect for any special occasion. Here’s how to prepare it step by step!

Ingredients:

Tart crust:
- 200-230 g flour (choose a quality flour for a perfect crust)
- 100 g cold unsalted butter (cut into cubes)
- 40 ml cold water (it’s recommended to use water from the fridge)
- 1 pinch of salt

Choux (choux à la crème):
- 250 ml water
- 60 ml oil (sunflower oil is ideal)
- 3 eggs (choose fresh eggs for the best taste)
- 140 g flour
- 1 pinch of salt

Cream:
- 2 eggs
- 350 ml milk (whole milk will give a richer cream)
- 150 g sugar
- 3 heaping tablespoons of cornstarch
- 10 g gelatin (hydrated in cold water)
- Vanilla (a vanilla pod or extract)
- 75 ml whipped cream (whipped)

Decoration:
- 100 ml whipped cream (whipped)
- 150 g sugar (for caramelization)

Preparation:

1. Preparing the tart crust: In a bowl, place 200 g of flour and a pinch of salt. Add the cold cubed butter and start kneading with your fingers until the mixture resembles wet sand. Gradually add the cold water and knead gently until you obtain a homogeneous dough. Wrap it in plastic wrap and refrigerate for 30 minutes.

2. Baking the tart base: Preheat the oven to 180°C. Use a tart pan with a removable bottom. Roll out the dough on a lightly floured surface, then place it in the pan, ensuring it rises on the edges as well. If you have leftover dough, you can make some decorations with it. Bake the dough for 20-25 minutes or until golden. Let it cool.

3. Preparing the choux: In a saucepan, add water, oil, and a pinch of salt. Bring to a boil. When the water is boiling, quickly add the flour and stir until the dough pulls away from the sides of the pan. Let it cool slightly, then add the eggs one by one, mixing well after each. Use a piping bag to form choux on a baking sheet lined with parchment paper. Bake for 20 minutes at 200°C. Once done, let them cool.

4. Preparing the cream: In a bowl, beat the eggs with the sugar until frothy. Add warm milk and cornstarch, stirring constantly. Transfer the mixture to a saucepan and cook over medium heat, stirring continuously until thickened. Add the hydrated gelatin and vanilla. Once the cream has cooled, fold in the whipped cream.

5. Assembling the cake: Fill the choux with the prepared cream. Arrange them around the edge of the cooled tart base. In a saucepan, caramelize the sugar until golden. Using a fork, drizzle the caramel over the choux to secure them.

6. Decorating: Whip the cream for decoration and apply it to the center of the cake or around it for an elegant look.

Serving: Serve the Saint-Honoré cake with a cup of coffee or tea for a perfect treat. This dessert can be customized with fresh fruits like raspberries or strawberries to add a touch of freshness.

Useful tips: Ensure that the ingredients are at room temperature before starting the cooking process. If you want to save time, you can prepare the choux and cream in advance, keeping them in the fridge until assembly.

The Saint-Honoré cake is an excellent choice for festive events or simply to indulge yourself. The experience of making it will surely bring satisfaction and admiration from your loved ones!

 Ingredients: Pie dough: 200-230 g flour, 100 g butter, 40 ml cold water, 1 pinch of salt. Choux pastry: 250 ml water, 60 ml oil, 3 eggs, 140 g flour, 1 pinch of salt. Cream: 2 eggs, 350 ml milk, 150 g sugar, 3 tablespoons cornstarch, 10 g gelatin, vanilla, 75 ml whipped cream. Decoration: 100 ml whipped cream, 150 g sugar.