St. Honoré Cake Recipe

Ingredients

• 1 sheet of puff pastry (250g) 1 sheet of puff pastry (250g)
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 vanilla bean, split lengthwise 1 vanilla bean, split lengthwise
• 4 egg yolks 4 egg yolks
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• Zest of 1 orange Zest of 1 orange
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• Fresh berries, for garnish Fresh berries, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Roll out the puff pastry sheet to a thickness of 1/4 inch. Cut out a 9-inch circle and place it on a baking sheet lined with parchment paper.
3. 3.
   In a saucepan, heat the milk and vanilla bean over medium heat until it reaches a simmer. Remove from heat and let it steep for 10 minutes.
4. 4.
   In a mixing bowl, whisk together the egg yolks and sugar until pale and creamy. Add the flour and whisk until well combined.
5. 5.
   Remove the vanilla bean from the milk and scrape out the seeds. Gradually pour the milk into the egg yolk mixture, whisking constantly.
6. 6.
   Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in the orange zest. Let the pastry cream cool completely.
7. 7.
   In a separate saucepan, combine the water and sugar for the caramel glaze. Cook over medium heat until the sugar dissolves and the mixture turns golden brown. Remove from heat and carefully add the heavy cream, stirring until smooth. Set aside to cool.
8. 8.
   In a piping bag fitted with a round tip, pipe small choux pastry puffs around the edge of the puff pastry circle. Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed.
9. 9.
   Once the choux puffs have cooled, fill them with the prepared vanilla pastry cream using a piping bag.
10. 10.
    Drizzle the caramel glaze over the choux puffs and the center of the cake. Decorate with fresh berries.
11. 11.
    Serve the St. Honoré Cake chilled and enjoy!

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed properly before rolling it out to prevent cracking. If making your own puff pastry, follow the recipe instructions carefully to achieve the desired flakiness.
• Vanilla bean — Use a sharp knife to split the vanilla bean lengthwise and scrape out the seeds. The seeds contain the intense vanilla flavor that will infuse into the pastry cream.
• Orange zest — Wash the orange thoroughly before zesting to remove any wax or residue. Use a microplane or fine grater to zest the orange, avoiding the bitter white pith.

Tips & Tricks

• To achieve a crisp and flaky puff pastry, make sure to preheat the oven and bake the cake at the recommended temperature.
• When making the caramel glaze, be cautious as the sugar syrup can become extremely hot. Handle it carefully to avoid burns.
• For an extra touch of elegance, dust the finished St. Honoré Cake with powdered sugar before serving.
• If you prefer a stronger vanilla flavor, you can add a few drops of vanilla extract to the pastry cream.
• Serve the St. Honoré Cake chilled to enhance the flavors and textures.

Serving advice

Slice the St. Honoré Cake into individual portions and serve on dessert plates. Accompany each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of temperatures and flavors.

Presentation advice

Present the St. Honoré Cake on a cake stand or a decorative platter to showcase its stunning appearance. Garnish with fresh berries, such as raspberries or strawberries, for a pop of color and a touch of freshness.