Why Make This Recipe
Saint-Honoré Cake is a classic French dessert that impresses everyone with its stunning look and wonderful flavors. It combines a rich shortcrust pastry with delightful choux pastry, creamy pastry cream, and a sweet caramel topping. Making this cake may take some time, but the delicious rewards are well worth the effort. It’s perfect for special occasions or simply to satisfy your sweet tooth.
How to Make Saint-Honoré Cake
Ingredients
- 125 g all-purpose flour (for the Shortcrust Pastry Base)
- 60 g unsalted butter (cold, cubed, for the Shortcrust Pastry Base)
- A pinch of salt (for the Shortcrust Pastry Base)
- 2–3 tbsp cold water (for the Shortcrust Pastry Base)
- 125 ml water (for the Choux Pastry)
- 50 g unsalted butter (for the Choux Pastry)
- 1 pinch of salt (for the Choux Pastry)
- 75 g all-purpose flour (for the Choux Pastry)
- 2 eggs (room temperature, for the Choux Pastry)
- 100 g granulated sugar (for Caramel)
- 1–2 tbsp water (for Caramel)
- A few drops of lemon juice (optional, for Caramel)
- 250 ml milk (for the Pastry Cream)
- 1 egg yolk (for the Pastry Cream)
- 50 g granulated sugar (for the Pastry Cream)
- 20 g cornstarch (for the Pastry Cream)
- 1 tsp vanilla extract (for the Pastry Cream)
- 2 egg whites (for the Italian Meringue)
- 100 g sugar (for the Italian Meringue)
- 30 ml water (for the Italian Meringue)
- 100 ml heavy cream (whipped, for piping, for Decoration)
- Fresh fruit, gold leaf, powdered sugar (optional, for Decoration)
Directions
- Make the Shortcrust Base: Mix flour and salt in a bowl. Add cold butter and rub it in until crumbly. Add cold water until a dough forms. Chill the dough for 30 minutes, then roll it out and place it in a tart dish. Prick the base with a fork and bake at 180°C for 20 minutes. Let it cool.
- Make the Choux Pastry: In a pot, boil water, butter, and salt. Add flour and stir until a ball forms. Let it cool slightly. Add eggs one at a time, mixing well after each addition. Pipe small balls onto a baking tray and bake at 180°C for 25-30 minutes.
- Make the Pastry Cream: Heat the milk until boiling. In a bowl, whisk together the egg yolk, sugar, and cornstarch. Pour the hot milk into the egg mixture, stirring constantly. Return to heat and cook until it thickens. Stir in vanilla and let it cool completely.
- Make the Italian Meringue: In a pot, boil sugar and water. Whip the egg whites until soft peaks form, then slowly drizzle in the hot syrup while whipping. Continue to whip until glossy and cool.
- Make the Crème Chiboust: Fold the cooled pastry cream into the Italian meringue and chill it.
- Make the Caramel: In a pan, heat sugar, water, and lemon juice until it turns a golden amber color. Dip the tops of the choux pastries in the caramel to coat.
- Assemble the Cake: Place the tart shell on a plate. Attach the caramel-coated choux around the edge of the shell. Fill the center with the chilled Crème Chiboust. Decorate with whipped cream and optional toppings like fresh fruit or powdered sugar. Chill for one hour before serving.
How to Serve Saint-Honoré Cake
Serve Saint-Honoré Cake chilled as a delightful dessert at the end of a meal. You can place it on a beautiful cake stand to showcase its stunning layers and decorations. It pairs well with a cup of coffee or tea to round out the experience.
How to Store Saint-Honoré Cake
Store any leftovers in the refrigerator to keep it fresh. Cover the cake lightly with plastic wrap or store it in an airtight container. It is best enjoyed within a couple of days.
Tips to Make Saint-Honoré Cake
- Use cold butter for the shortcrust pastry to achieve a flaky texture.
- Make sure your eggs are at room temperature for the choux pastry; this helps the dough rise better.
- Keep an eye on the caramel to prevent it from burning; it should be golden brown, not dark.
- When whipping egg whites, ensure there’s no yolk or grease in the bowl to achieve the best peaks.
Variation
You can customize your Saint-Honoré Cake by adding different flavors to the pastry cream, such as chocolate or coffee. You may also decorate it with assorted fruits or even a drizzle of chocolate for a different look.
FAQs
1. Can I make the components of the cake in advance?
Yes, you can prepare the shortcrust base and pastry cream a day ahead. Just assemble the cake closer to serving time to keep it fresh.
2. What if I don’t have a pastry bag to pipe the choux?
You can use a resealable plastic bag with a corner snipped off as an alternative for piping.
3. Is it possible to freeze Saint-Honoré Cake?
While it is best served fresh, you can freeze the shortcrust base and choux separately. Assemble the cake after thawing for the best texture.
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