Saint Honoré – Cake

Ingredients for 1 servings:

• 200 g flour
• 100 g butter
• 2 tbsp sugar
• 4 tbsp water
• 250 ml water
• 25 g butter
• 1 pinch of salt
• 150 g flour
• 4 eggs
• 200 g dark chocolate
• 200 g cream
• 200 g cream cheese
• 2 tbsp sugar
• 100 ml egg liqueur
• 3 sheets of gelatin
• 300 g cream
• 1 pack of cream stiffener
• 50 g sugar
• 50 ml water

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Choux pastry cake with egg liqueur and chocolate cream

Prepare the shortcrust pastry and line the springform pan with it. Prick it several times with a fork and chill. Meanwhile, for the choux pastry, bring the water, butter, and salt to a boil. Add the flour and stir into the dumpling until a white skin forms on the bottom of the pan. Transfer the mixture to a bowl and immediately beat in an egg. Let the mixture cool slightly, then beat in the remaining eggs, one at a time. Place the choux pastry in a piping bag and pipe a border onto the shortcrust pastry. Pipe a 10-11 cm diameter ring in the center. Bake at 225°C for 20-25 minutes. Allow to cool completely. Pipe the remaining puffs onto a baking sheet lined with baking paper and bake at the same temperature for about 15 minutes until golden brown. Then cut open the hot profiteroles and let them cool completely. Heat the cream slightly and melt the chocolate in it. Let the mixture cool thoroughly in the refrigerator, then whip it. Place in a piping bag and pipe an outer and inner ring onto the base. Mix together the eggnog, cream cheese, and sugar. Soften the gelatin, dissolve it, and mix it with the cream. Chill briefly. Whip the cream until stiff, fold it in, and also pipe the cream into a piping bag. Pipe eggnog rings onto the base. Fill the profiteroles with the remaining eggnog cream. Caramelize the sugar until golden brown. Deglaze with water and reduce slightly. Stick the profiteroles onto the choux pastry ring with caramel, brush the lids with the remaining caramel, and spin caramel threads between the profiteroles.