St. Honoré – Cake

Ingredients for 1 servings:

• 160 g flour (wheat flour type 550)
• 80 g butter
• 40 g sugar
• 1 pinch of salt
• 1 egg yolk
• 250 ml water
• 70 g butter
• 1 pinch of salt
• 200 g flour (wheat flour type 550)
• 3 eggs
• ½ liter of milk
• 1 vanilla pod(s), the pulp
• 1 pinch of salt
• 4 egg yolks
• 150 g cane sugar
• 1 pack of pudding powder, vanilla
• 4 egg whites
• 5 sheets of gelatin
• 150 g powdered sugar
• 3 tbsp water

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

for cream puff fans

Make a shortcrust pastry from 160g flour, 80g butter, 40g sugar, a pinch of salt and 1 egg yolk and put it in the fridge for about 30 minutes. Then roll it out into a round shape (diameter = 26cm) on a baking tray lined with baking paper. In the meantime, make the choux pastry. To do this, boil 250ml water with 70g butter and salt. Pour in all the flour (200g) at once and cook until the dough comes away from the base in a lump. Transfer to a mixing bowl and gradually add the eggs. The dough should be smooth and shiny and difficult to pour off the spoon, so use only 3 eggs or even 4. Put the choux pastry into a piping bag fitted with a serrated nozzle and pipe 2 rings on top of each other onto the shortcrust pastry base (along the edges). Pipe the remaining dough into small heaps alongside it to form profiteroles. Bake the base and profiteroles at 170°C (convection oven) for approximately 15-20 minutes (the dough should be golden yellow). Bring 1/2 liter of milk to a boil with the vanilla seeds and salt. Mix the 4 egg yolks, 75g sugar, and custard powder, pour into the milk, and bring to a boil while stirring. Beat the 4 egg whites with 75g sugar until stiff peaks form and fold into the hot vanilla cream. Let cool. Soften and warm the 5 gelatine leaves according to the instructions, then stir the liquid gelatine into the cream. Pour the cold cream into the pastry base, smooth it out, and place the profiteroles on the edge. (If you like, you can fill the profiteroles with some of the cream.) Brush the choux pastry ring and the profiteroles with a thin layer of sugar glaze. To do this, cook 150g of powdered sugar with the 3 tablespoons of water, stirring constantly, until the liquid runs clear and a thin film forms on the surface. For skilled bakers: You can also cover the cake with caramel threads.