St. Honoré cake (Thermomix

Preparation of Tart Saint honore thermomix

1. 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.
2. We put a ring or similar with a circumference of 22 cm, on top, we cut.
3. Place on a tray lined with baking paper and keep in the fridge.

CHOUX DOUGH

1. We put the water, milk, butter, salt and sugar,
2. 5 minutes / 100°C / speed 1
3. Add the flours, without putting the beaker,
4. 20 seconds / speed 4
5. remove the glass from the machine for about 10 min (to lower the temperature),
6. place the glass in the machine and, at speed 5,
7. We are adding the eggs one by one, until the first one is incorporated, we do not add the next one, then, we program
8. 30 seconds / speed 5
9. Pour the dough into a pastry bag. we booked

CHIBOUST CREAM

pastry chef

1. We put the gelatin to hydrate in cold water
2. We put all the ingredients in the glass except for the gelatin and the essence,
3. 6 minutes / 90°C / speed 4
4. we add the vanilla
5. 5 seconds / speed 10
6. 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.
7. Let cool covered with skin film (in contact with the cream), at room temperature

ITALIAN MERINGUE

1. Pour the water and sugar into the glass, without putting the beaker
2. 8 minutes / 115°C / speed 2
3. Remove to a jug and reserve
4. We place the butterfly in blades, pour the egg whites,
5. 3 minutes / speed 3″5
6. We lower the whites to the bottom of the glass with the help of the spatula, without putting the beaker, we program
7. 10 minutes / speed 3’5
8. and in the first 2 minutes, we add the reserved syrup in the form of a thread.
9. We set aside and reserve.
10. 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

1. With the oven preheated to 180°C / heat up and down.
2. 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).
3. 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
4. Remove and let cool on a wire rack

CANDY

1. Everything over medium heat, when the caramel has a toasted colorcín, we turn off

CAKE ASSEMBLY

1. 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.
2. To decorate, I have whipped cream and placed it in a piping bag with the characteristic Saint Honoré nozzle. In the middle another profiterole.
3. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION