Today we bring another recipe from our friend Luz Maria Lagoa Vives. Good friends, for dessert; This weekend, I bring you a delicious Saint Honoré cake. It is not complicated at all, what it is that it consists of several steps,,,,, but organizing well,,, you have a cake, for any celebration,,, or simply to surprise your loved ones.
As always, a pleasure to share my work. I hope you like it and I encourage you to do it ??
St. Honoré cake (Thermomix
St. Honoré cake (Thermomix
People
6
Cooking time:
45 minutes
Total Time
45 minutes
Kitchen room Spanish Cuisine
Category:
desserts with thermomix
Saint honore thermomix cake ingredients
1 sheet of puff pastry
CHOUX DOUGH
80ml milk
80ml water
70 grams butter
pinch of salt
15 grams sugar
75 grams wheat flour
25 grams strength flour
2 eggs (M)
Icing sugar for dusting
CHIBOUST CREAM (pastry cream + Italian meringue)
pastry chef
3 yolks (TA)
27 grams sugar
23 grams cornstarch
225ml milk
Vanilla
2 sheets neutral gelatin
70 grams cream cheese (completely optional, if you add it, it will give the cream more consistency)
ITALIAN MERINGUE
2 egg whites (M).(TA)
105 grams sugar
34ml water
CANDY
250 grams sugar
60ml water
Preparation of Tart Saint honore thermomix
Roll out the puff pastry with the help of a rolling pin, flour the dough a little so it doesn’t stick to us. We prick it with a fork so that it doesn’t swell when baked.
We put a ring or similar with a circumference of 22 cm, on top, we cut.
Place on a tray lined with baking paper and keep in the fridge.
CHOUX DOUGH
We put the water, milk, butter, salt and sugar,
5 minutes / 100°C / speed 1
Add the flours, without putting the beaker,
20 seconds / speed 4
remove the glass from the machine for about 10 min (to lower the temperature),
place the glass in the machine and, at speed 5,
We are adding the eggs one by one, until the first one is incorporated, we do not add the next one, then, we program
30 seconds / speed 5
Pour the dough into a pastry bag. we booked
CHIBOUST CREAM
pastry chef
We put the gelatin to hydrate in cold water
We put all the ingredients in the glass except for the gelatin and the essence,
6 minutes / 90°C / speed 4
we add the vanilla
5 seconds / speed 10
We set aside a large bowl. Drain the gelatin and add it. We mix. When it warms up a bit, add the cream cheese and mix.
Let cool covered with skin film (in contact with the cream), at room temperature
ITALIAN MERINGUE
Pour the water and sugar into the glass, without putting the beaker
8 minutes / 115°C / speed 2
Remove to a jug and reserve
We place the butterfly in blades, pour the egg whites,
3 minutes / speed 3″5
We lower the whites to the bottom of the glass with the help of the spatula, without putting the beaker, we program
10 minutes / speed 3’5
and in the first 2 minutes, we add the reserved syrup in the form of a thread.
We set aside and reserve.
The pastry cream will have tempered, we are adding little by little and with enveloping movements the meringue to it. We already have our chiboust cream, let it cool, then we place a part to fill the profiteroles
POWDERED AND BAKED
With the oven preheated to 180°C / heat up and down.
Take the puff pastry out of the fridge and with the choux pastry, we will make a cord around the circumference; then, starting in the middle, a spiral. Sprinkle with icing sugar. Bake for about 40 minutes / then turn off and leave the oven door ajar for about 10 minutes (this will make the dough dry and not deflate).
While it is in the oven, place baking paper on another tray, we are going to pour the Profiteroles.. Sprinkle icing sugar and bake for about 30 minutes / then turn off and leave the door ajar for about 10 minutes
Remove and let cool on a wire rack
CANDY
Everything over medium heat, when the caramel has a toasted colorcín, we turn off
CAKE ASSEMBLY
Fill the Profiteroles, dip them in the caramel (careful not to burn), each Profiterole on top, leave on baking paper, face down (that is, the part that we just covered with caramel), so that they go away drying up. Now, we take the profiterole and bathe it in its base (note, if the caramel has cooled, put it on the fire a bit), we are placing them around the base. Once all are placed, in the middle we put the chiboust cream and smooth it out.
To decorate, I have whipped cream and placed it in a piping bag with the characteristic Saint Honoré nozzle. In the middle another profiterole.