Saint Honoré cake with Thé Merveilleux

Serves 6 Dessert
  • hard
  • 2H
  • 35min
Saint Honoré cake with Thé Merveilleux


  • 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 Thé Merveilleux


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 Thé Merveilleux 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
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