Are you ready to impress your friends and family with a truly elegant dessert? Look no further than the St Honoré cake, a stunning French pastry that’s surprisingly easier to make than it looks. This recipe breaks down the process into manageable steps, guiding you through creating this show-stopping, delicious dish perfect for special occasions or simply a delightful weekend treat. Get ready to embark on a culinary journey filled with sweet cream, flaky pastry, and delightful caramelized puffs!
Ingredients:
For the Pâte à Choux (Cream Puff Pastry):
- 1 cup water
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Crème Pâtissière (Pastry Cream):
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
For the Caramel:
- 1/2 cup granulated sugar
For the Assembly:
- 1 package (14.1 ounces) pre-made puff pastry, thawed
- 1 cup heavy cream, whipped
- Fresh berries for garnish (optional)
Instructions:
Making the Pâte à Choux:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium heat.
- Remove from heat and add flour all at once. Stir vigorously with a wooden spoon or spatula until a smooth dough forms.
- Return the pan to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough slightly.
- Transfer the dough to a mixing bowl and let it cool slightly.
- Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 1-inch diameter puffs onto the prepared baking sheet, leaving space between them.
- Bake for 20-25 minutes, or until golden brown and puffed. Let cool completely on a wire rack.
Making the Crème Pâtissière:
- In a medium saucepan, whisk together milk, sugar, cornstarch, and salt.
- In a separate bowl, whisk together egg yolks.
- Gradually whisk the hot milk mixture into the egg yolks.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens and comes to a boil.
- Remove from heat and stir in vanilla extract.
- Pour the custard into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool completely.
Assembling the St Honoré Cake:
- Once the puffs and pastry cream are completely cool, carefully slice the top off each puff to create a small opening.
- Fill each puff generously with pastry cream.
- Arrange the filled puffs in a circle on a serving platter.
- Roll out the puff pastry and cut out a circle slightly larger than the ring of puffs.
- Bake the puff pastry circle according to package instructions until golden brown and cooked through.
- While the pastry circle is still warm, brush it lightly with caramel.
- Carefully place the baked puff pastry circle on top of the ring of cream puffs.
- Whip the heavy cream and pipe or spread it around the base of the cake.
- Garnish with fresh berries, if desired.
Tips and Variations:
- For a richer flavor, use brown butter instead of regular butter in the pâte à choux.
- You can use different types of pastry cream, such as chocolate or coffee flavored cream.
- Feel free to experiment with different garnishes, such as chocolate shavings, candied nuts, or edible flowers.
- If you don't want to make the pâte à choux from scratch, you can use store-bought cream puffs.
Nutritional Information (Approximate per serving):
This is an approximation and will vary depending on the specific ingredients used. Consider using a nutritional calculator for a more precise analysis.
- Calories: Approximately 400-500
- Fat: Approximately 25-30g
- Carbohydrates: Approximately 50-60g
- Protein: Approximately 5-10g
This St Honoré cake is a true testament to the artistry of French pastry. The combination of textures and flavors is simply exquisite – a delightful balance of crisp, flaky pastry, light and airy cream puffs, and smooth, creamy pastry cream. Enjoy this masterpiece!