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Saint Honoré cake with Thermomix

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13 November, 2021

You love pastries and very often you do not hesitate to prepare surprising desserts at home for your family. In that case, you will find the recipe that we now want to propose to make very interesting: Saint Honoré cake with Thermomix.

It is a cake of French origin that receives its name from the patron saint of pastry chefs, San Honorato de Amiens, and whose main ingredient is profiterol. This recipe uses flour

Saint Honoré cake with Thermomix

Persons

Preparation time:

1 hour, 23 minutes

Cooking time:

1 hour, 13 minutes

Total time

2 hours, 36 minutes

Kitchen room

French cuisine

Category:

desserts with thermomix

Ingredients

For the cake base:
1 sheet of puff pastry
1 beaten egg
For the cream:
500 grams of whipping cream
200 grams of fondant type chocolate
70 grams of sugar
For the profiteroles:
a pinch of salt
130 grams of water
100 grams of butter
160 grams of pastry flour
120 grams of milk
4 eggs
For the assembly of the cake:
6 grams of sugar
Chocolate flakes
1 box of Mikado sticks
Candy

Preparation

When you have all those ingredients, follow the steps below:
Start by making the cream, which you will have to make the day before. To do this, add the sugar and cream to the glass of the robot. Program a
speed 2 / 90º / 6 minutes.
Add the chopped chocolate and program to
speed 3/30 seconds.
Pour the contents of the glass into a bowl and let it cool. When it’s cold, put it in the fridge for 10-12 hours.
After that time, put the butterfly on the blades and mount the truffle cream without time.
speed 3.
Pour the cream into a pastry bag and reserve.
Now is the time to make the profiteroles. Add the water, milk, salt, butter and sugar to the glass. Program a
speed 2 / 90º / 5 minutes.
Then, add the flour and put the robot to work
speed 4/15 seconds.
Let it sit for about ten minutes and then, without time, reprogram to
speed 4.
In the previous step you will have to add the eggs through the mouth. And stop the robot when the mixture is well integrated.
Pour the contents of the glass into a piping bag with a large, curled nozzle.
Place parchment paper on a tray and with the aforementioned sleeve shape two portions. Put the tray in the oven, previously preheated, at 180º for 30 minutes.
Let the profiteroles cool and when they do, cut them in half a bit to introduce the filling that you have already made before.
In a tray put baking paper and on it the sheet of puff pastry well spread. Prick it with a fork and brush it with the beaten egg. Then add on it, with the large nozzle pastry bag, a base that is no more than three centimeters thick. Put the tray in the oven and keep it there for 30 minutes at 180º.
Now all that remains is to assemble the cake:
Put a drop of caramel on the base of each profiterol, already filled, and put them on the base that you have with the puff pastry and the pastry base. Go shaping a circle with them.
Add the caramel on top of the profiteroles.
The leftover cream is placed in the center of the cake.
Also place on top of the cake both the chocolate flakes and the Mikado bars.