Barbadian Twist on St. Honoré Cake

Ingredients

In this Barbadian adaptation of the St. Honoré Cake, we incorporate tropical flavors and ingredients commonly found in Barbadian cuisine. The traditional French flavors are enhanced with the addition of coconut custard, passion fruit cream, and caramelized pineapple, giving the cake a distinct Barbadian twist. We alse have the original recipe for St. Honoré Cake, so you can check it out.

• 1 sheet of puff pastry (250g) 1 sheet of puff pastry (250g)
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 4 egg yolks 4 egg yolks
• 1/4 cup (60ml) passion fruit juice 1/4 cup (60ml) passion fruit juice
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1/2 cup (100g) pineapple, diced 1/2 cup (100g) pineapple, diced
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Roll out the puff pastry sheet and cut it into a circle slightly larger than the size of your cake mold.
3. 3.
   Place the puff pastry circle onto a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown and puffed. Set aside to cool.
4. 4.
   In a saucepan, combine the coconut milk, heavy cream, and half of the granulated sugar. Heat over medium heat until it reaches a simmer.
5. 5.
   In a separate bowl, whisk together the egg yolks, remaining granulated sugar, and cornstarch until well combined.
6. 6.
   Slowly pour the hot coconut milk mixture into the egg yolk mixture, whisking constantly.
7. 7.
   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and let it cool.
8. 8.
   In another bowl, whip the passion fruit juice until it thickens slightly. Fold it into the cooled coconut custard mixture.
9. 9.
   In a small saucepan, combine the diced pineapple and brown sugar. Cook over medium heat until the pineapple caramelizes slightly. Remove from heat and let it cool.
10. 10.
    To assemble the cake, spread the coconut custard mixture onto the cooled puff pastry base.
11. 11.
    Arrange the caramelized pineapple on top of the custard.
12. 12.
    Dust the cake with powdered sugar.
13. 13.
    Chill the cake in the refrigerator for at least 2 hours before serving.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy custard.
• Passion fruit juice — If fresh passion fruit juice is not available, you can use store-bought passion fruit juice or concentrate.
• Puff pastry — If you prefer, you can make your own puff pastry from scratch, but using store-bought puff pastry will save time and effort.
• Pineapple — Choose ripe and sweet pineapple for the best flavor. You can also use canned pineapple if fresh is not available.
• Powdered sugar — Sift the powdered sugar over the cake just before serving for a professional touch.

Tips & Tricks

• To save time, you can prepare the puff pastry and custard filling in advance and assemble the cake just before serving.
• For an extra tropical touch, garnish the cake with fresh passion fruit seeds or toasted coconut flakes.
• If you prefer a sweeter custard, you can add a tablespoon of honey or maple syrup to the coconut custard mixture.
• Serve the cake chilled for the best texture and flavor.
• This cake is best enjoyed within 2-3 days of preparation.

Serving advice

Slice the Barbadian St. Honoré Cake into individual portions and serve chilled. Pair it with a scoop of coconut ice cream or a dollop of whipped cream for an extra indulgence.

Presentation advice

To enhance the presentation, drizzle a passion fruit coulis or caramel sauce on the serving plate before placing the cake slice. Garnish with a sprig of fresh mint or a pineapple wedge for an elegant touch.