Saint-Honoré Cake

Name: Saint-Honoré Cake
Ingredients: Dough base 100 g butter 40 ml cold water 1 pinch of salt 200 g flour Choux a la creme 250 ml water 60 ml oil 3 eggs 140 g flour 1 pinch of salt Cream 3 eggs 350 ml milk 3 tablespoons cornstarch vanill

Dessert - Saint-Honoré Cake by Rafila D. - Recipia

The Saint-Honoré cake is made from a tender base, a ring of choux pastry, cream puffs, and vanilla cream. The recipe has several steps, but each one is simple if you allow the choux pastry to cool thoroughly before adding the eggs. The cream can be used plain or combined with a bit of jam, as I did. The cake should be refrigerated for a few hours before serving, allowing the base and cream to set. Quick Info Total Time: not specified exactly; includes preparing the doughs, baking, cooling, assembling, and a few hours in the fridge Preparation Time: not specified Baking Time: approximately 30 minutes for the choux ring base and about 30 minutes for the cream puffs Servings: not specified; the cake can be portioned based on the size obtained Difficulty: medium Recipe Type: vanilla cream cake, suitable for special occasions Ingredients For the base dough 100 g butter 40 ml cold water 1 pinch of salt 200 g flour For the choux pastry 250 ml water 60 ml oil 3 eggs 140 g flour 1 pinch of salt For the vanilla cream 3 eggs 350 ml milk 3 tablespoons cornstarch Sugar, the amount is not specified in the original recipe Vanilla extract Vanilla sugar For decoration and assembly, baked cream puffs and vanilla cream are used. In the original recipe, some of the cream is mixed with a bit of jam and placed on top of the vanilla cream. The amount of jam is not specified. Preparation Method 1. Preparing the base dough In a bowl, combine the flour, salt, and diced butter. Knead, gradually adding the cold water until you obtain a smooth dough. There’s no need to work the dough more than necessary. Wrap it in plastic wrap and refrigerate while you prepare the choux pastry. Cooling helps the dough roll out more easily. 2. Preparing the choux pastry Place the water, oil, and salt in a saucepan. Put the pot on the heat and wait until the liquid begins to boil. Add all the flour at once and mix vigorously. Keep the mixture on the heat and continue stirring until the dough pulls away from the sides of the pot. Remove the pot from the heat and let the dough cool completely. This step is important. If you add the eggs while the dough is still hot, they may curdle, and the mixture won't have the right texture. Once the dough has cooled, add the eggs one at a time. Mix well after each egg until it is incorporated before adding the next. Place the dough in a piping bag. 3. Forming and baking the base Take the chilled dough and roll it out into a thin, round sheet. Place the sheet in a baking tray lined with parchment paper and prick it all over with a fork. Form a thicker ring of choux pastry around the edge of the sheet. Try to place it as evenly as possible so that the edge can support the cream and cream puffs. Put the tray in the preheated oven and bake the base for about 30 minutes. The oven temperature is not mentioned in the source recipe, so it is recommended to use the temperature at which you usually bake choux pastry and monitor the baking process. 4. Baking the cream puffs From the remaining choux pastry, form small cream puffs and place them on a baking tray lined with parchment paper. Bake them for about 30 minutes until they are well risen and golden. Do not open the oven without reason during baking. The cream puffs need time to set, and if removed too early, they may lose their shape. Allow the base and cream puffs to cool before filling and assembling. 5. Preparing the vanilla cream Put the milk in a saucepan and heat it until it reaches boiling point. In a bowl, whisk the eggs with the sugar until you obtain a creamy mixture. Add the cornstarch and mix until smooth. When the milk has boiled, remove the saucepan from the heat and gradually pour the hot milk in a thin stream over the egg mixture, stirring continuously to avoid lumps. Pour the mixture back into the saucepan and place it back on the heat. Stir until the cream thickens well. Finally, add the vanilla extract and vanilla sugar. Allow the cream to cool. It is important that it is cold before assembling, especially if you plan to fill the cream puffs with it. 6. Assembling the Saint-Honoré cake Place the baked base on the serving platter. Fill the interior with vanilla cream. Fill the cream puffs with cream, then place them on top, around the edge of the cake or in desired spots. In the original recipe, the cake is decorated according to preference. For a flavor contrast, mix a little cream with jam and place the mixture on top of the vanilla cream. A specific type or amount of jam is not indicated, so it can be chosen based on what you have on hand. Refrigerate the cake for a few hours before serving. Why I make this recipe often I love it because it uses two types of dough, but the result is easier to assemble than it seems at first. The vanilla cream can be used for both filling the base and the cream puffs, and the addition of jam slightly changes the flavor without needing to prepare another cream. The cake can be made a few hours in advance and served cold, making it perfect when you want to have dessert ready before the meal. Tips and Variations Tips Allow the choux pastry to cool completely before adding the eggs. This is one of the steps that most influences the texture of the dough. Add the eggs one at a time and mix after each. The mixture should be smooth before adding the next egg. Do not use hot cream for assembly. The base and cream puffs should also be cold; otherwise, the dessert may lose its structure. Prick the sheet of base dough before baking, as indicated in the recipe. This helps the dough bake more evenly. Substitutions If you don’t have vanilla sugar, it can be omitted, but the vanilla extract remains the key ingredient that gives the cream its main flavor. Any available jam can be used for decoration, as the recipe does not specify a particular variety. The amount can be added to taste. Variations You can leave the vanilla cream plain and use the jam only in a small amount on top. Some of the cream puffs can be filled with plain cream, while the rest can be filled with cream mixed with jam. This way, the cake has two flavors without needing to prepare a separate mixture. The cream puffs can be placed all around the edge or distributed over the surface of the cake, depending on the shape of the base. Serving Ideas Serve the cake cold after a few hours in the fridge. It is easier to portion when the cream is well chilled, and the base is no longer warm. Frequently Asked Questions 1. Can I prepare the doughs a day in advance? The base dough can be kept in the fridge until use, but the recipe does not specify an exact storage time. The base and cream puffs can be baked ahead of assembly, but it’s better to fill them just before the cake is refrigerated. 2. Why does the choux pastry need to cool before adding the eggs? If the dough is too hot, the eggs can curdle upon contact. After cooling, the eggs incorporate more easily, and the mixture remains smooth. 3. Can I use the vanilla cream only for the cake filling? Yes. The cream is used inside the base and for filling the cream puffs, but it can be divided according to preference. If it’s not enough for both, you can use more inside and less for decoration. 4. When is the jam added? The jam is mixed into a little vanilla cream and placed on top of the cream. The original recipe does not specify an exact amount. 5. Can it be served immediately after assembly? It is recommended to let it chill for a few hours before serving. The cream needs to cool, and the cake cuts better after being in the fridge. Nutritional Values The values are estimated and cannot be calculated precisely, as the recipe does not specify the amount of sugar in the cream, the number of servings, and the amount of jam used. For one serving, if the cake is divided into approximately 10 portions, the rough estimate is: Calories: approximately 350–450 kcal Protein: approximately 9–12 g Carbohydrates: approximately 45–60 g Fats: approximately 15–22 g The values can vary significantly depending on the amount of sugar, how much cream is in each serving, and the jam used for decoration. The cream, butter, oil, flour, and sugar contribute the most to the energy intake of the dessert. Storage and Reheating Keep the cake in the fridge, covered, and consume it cold. The recipe does not specify an exact storage time, but the dessert is better when served a few hours after assembly. The Saint-Honoré cake should not be reheated. Heating would affect the cream and further soften the dough. The cream puffs and base change texture after coming into contact with the cream, so it’s preferable to assemble it a few hours before serving, not too far in advance.

Saint-Honoré Cake

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