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Saint Honoré cake with Thé Merveilleux
Serves 6
Dessert
- hard
- 2H
- 35min
Ingredients
- 105 cl milk
- 65 cl water
- 2 g salt
- 85 g butter
- 75 g flour
- 45 g cornflour
- 100 g eggs (an egg weighs between 50 and 70 g)
- 4 egg yolks
- 300 g caster sugar
- 1/2 teaspoon of caster sugar
- 40 g crushed pistachio
- 20 g crushed pistachio
- 1 teaspoon of pistachio paste
- 1 roll of puff pastry
- 1 pink grapefruit
- 160 g white chocolate
- 380 g whole liquid crème fraîche
- 160 g de chocolat blanc
- 1.5 tablespoons of
Preparation
1. The choux pastry
- Boil 65 cl of milk, 65 cl of water, 2 g of salt and 55 g of butter cut into pieces in a saucepan
- Add 75 g of flour all at once off the heat
- Quickly mix and then replace the saucepan on the heat to dry out the pastry for 3/4 minutes while continuing to stir. It should form a ball that doesn't stick to the saucepan
- Pour the ball into the bowl of the kitchen machine with K-shaped whisks (similar in shape to spatulas) and start to rotate it slowly
- In a bowl, break 100 g of eggs and beat them with a fork
- Gradually add the eggs in 3 stages. You should wait for them to be totally absorbed by the pastry before adding the rest
- Preheat the oven to 230°C
- Fill a pastry bag and pipe round pastries of around 2 cm in diameter. Leave some space between them as they will puff up during baking
- Lightly press on the top with a damp fork to have a rounder top
- Once the oven has been heated to the right temperature, switch it off and put the choux in the oven for 15 minutes. The choux will begin to puff up
- Turn the oven back on to 160 degrees for around 17/20 minutes so they are golden (do not open the oven door during baking).
- Leave the choux to cool on a grate
2. The pistachio cream
- Bring 40 cl of milk to boil in a saucepan
- Beat 4 egg yolks, 45 g of cornflour and 50 g caster sugar in a salad bowl
- Gradually add the milk, beat quickly and decant the mix into the saucepan
- Thicken while continuing to stir (3/4 minutes)
- Pour the mixture in a large bowl and add the butter and 1 teaspoon of pistachio paste
- Mix the entire mixture in a hand blender. Add 40 g of crushed pistachio and cover with film
- Leave to chill for a minimum of 3 hours
- It is important to cut the pistachios with a knife in very small pieces so that they don't clog up the nozzle when the choux are filled
- Make a hole with a small nozzle at the back of the choux
- Quickly beat the cream with a fork to thin it, flow it through a pastry bag with a small flat nozzle and garnish the choux with cream
- Place in the fridge
3. The puff pastry
- Preheat the oven to 180°C
- Cut out 6 circles with a 9 or 10 cm cookie cutter
- Put the cut out dough on a baking tray covered with baking paper
- Cover with a second paper and a baking tray. This means that the pastry will be baked without puffing up too much
- Bake for 25 minutes. It is important for it to be baked well and golden so that it is crisp
4. The caramel
- Heat 250 g of sugar in a small saucepan until it is an amber colour
- Put the saucepan on a dishcloth on a worktop, quickly soak the small pastry puffs and put them on a grate
- Leave to harden for 10 minutes, then quickly soak the side of the chou in caramel and attach it to the puff pastry
5. The grapefruit segments
- Peel the grapefruit with a sharp knife leaving no white skin
- Extract each segment one by one above a salad bowl with the blade of a small knife, without including the skin
6. The whipped ganache
- Boil 110 g of cream
- Off the heat, add 1.5 tablespoons of and leave to infuse for 5 minutes
- Remove the tea and filter if needed
- Cut 160 g white chocolate into little pieces and pour the still hot cream into the white chocolate in three separate stages, resulting in a fine ganache. Vigorously mix
- Add 270 g ganache cream
- Mix and cover with a film. Leave in a cool place for at least 3 hours (this may last up to one night)
- Beat using a kitchen machine so that the cream is whipped like Chantilly. Put on the cake when serving using a fluted tip pastry bag
7. Assembly
- Fill a fluted tip pastry bag
- Begin to pipe the cream onto the bottom, add grapefruit segments, add more cream and add a small pastry puff at the centre as well as 20 g of pistachio slivers