| Time | Servings | Difficulty |
|---|---|---|
| 01:40 | 4 | Medium |
Introduction
To share
Saint-Honoré is a French cake made with a puff pastry base, small caramelized puffs topped with pastry cream and vanilla whipped cream. He is also the patron saint of pastry chefs. It’s a little technical dessert but so greedy!
Ingredients
| 200g puff pastry classique ou inversée | |
| 1 volume choux pastry | |
| 200 g pastry cream refroidie | |
| 40 g sugar | |
| 20 cl liquid fresh cream | |
| 1 tbsp icing sugar | |
| 1 vanilla pod |
Instructions
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1
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Bake the puff pastry basePreheat the oven to 180°C.
Line a baking sheet with parchment paper. |
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2
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Roll out the puff pastry on a floured work surface (if necessary) and cut out a large rectangle or several circles (about 8cm in diameter for individual Saint-Honorés). Gently place them on the baking sheet.
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3
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Place a sheet of parchment paper on the rectangles of puff pastry. Then put a grid on it. This will ensure even cooking at height.
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4
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Bake for 25 to 30 minutes.
Remove the puff pastry from the oven and let cool on a wire rack. |
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5
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Prepare the cabbageLine a baking sheet with parchment paper.
Lower the oven temperature to 160°C. |
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6
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Fill the pastry bag with choux pastry and pipe small heaps onto the baking sheet to make small choux pastry.
Lower the oven to 160°C and cook for around 20 minutes, do not open the oven during cooking. |
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7
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Remove the cabbage and let cool on a wire rack.
When the puffs are cooled make a hole under them about the width of a straw. |
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8
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Fill a piping bag with pastry cream.
Take a puff on the rounded side in the palm of your hand and delicately garnish with pastry cream. |
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9
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Line a cold baking sheet with parchment paper.
Prepare the caramel by melting the dry powdered sugar in a saucepan over low/medium heat. When the caramel takes on an amber color, turn off the heat. |
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10
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Dip the curved side of the top of the puffs in the caramel and immediately place the caramel side down on the sheet of parchment paper. To book.
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11
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Finalize the Saint-HonoréScrape the seeds from the vanilla pod into the liquid cream and add the icing sugar.
Whip the whipped cream using a mixer and stop when the cream is set. Pour the whipped cream into a piping bag (fitted with a Saint-Honoré nozzle if necessary). |
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12
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Place the stuffed puffs on the puff pastry.
Garnish with whipped cream. Keep cool for at least 1 hour. To serve. |
