Welcome back to our blog, friends of Erre4M! In this blog we are going to talk about the most famous French cake in the world: the Saint Honoré.
Today, however, we want to give this famous recipe a little twist, namely the addition of Dacquoise.
A small preamble is in order: in this article we will refer to some recipes we have already covered in other episodes of our blog. If you feel lost, no problem — you just need to go back and reread the past blogs and you will be completely up to speed.
(Recipes used in this blog: puff pastry, Chibouste cream, Dacquoise and choux buns)
After this brief introduction, we can begin producing our Saint Honoré!
To start, you need to roll out the rested, cold puff pastry to 2 mm, pierce half of it and stamp it into circles with the help of a special mould.
Lay the circles on a micro-perforated silicone sheet and, with a small brush, glaze them with beaten egg and milk. With another mould, we create rings of unperforated pastry to lay over the perforated ones, and we glaze them once more.
We leave them to rest for an hour and then bake for 20 minutes at 190 °C in a fan oven.
Once the baking is done and the puff pastry has cooled, fill the centre of the circle with Chibouste cream and then lay a circle of almond Dacquoise on the cream and cover it with a second layer of Chibouste cream.
In the meantime, we fill and decorate our choux buns, which will serve as the final garnish.
We whip some cream, which we will then put into a piping bag with a Saint Honoré nozzle, and we begin to decorate our cake. Finally, garnish with a choux bun in the centre.
And here it is: the wonderfully indulgent Saint Honoré cake, a real treat for the palate and for your sweet tooth!
We'll see you again soon with more recipes coming up on Erre4M!
