When I saw
this picture first time by: Susan
Feniger and Mary Sue Milliken from: “City restaurant", Los Angeles, CA, I
thought this is the most deliciously cake and I have to make it!
St. Honoré
Cake is a cake named for the French patron saint of bakers and pastry chefs,
Saint Honoré or Honoratus (d. 600 AD), bishop of Amiens.
This cake is
built upon the following pastry items:
Puff pastry,
Pate a Choux
(Cream Puff Dough),
Saint Honore
Cream,
Caramel and
whipped cream.
In this
picture, Susan Feniger and Mary Sue Milliken
replaced the traditional "Saint Honore Cream" (crème
pâtissière with stiffly beaten egg whites folded into it) with a wonderful dark
Chocolate Cream.
They finished
this cake with whipped cream (two colors).
1.You should buy 30
cream puffs; there are ready made
from Bruxelle, very good cream puffs.
2 “PUFF PASTRY SHEETS” This is a dough for
experts and it is very good to buy a box from grocery store : you need one
sheet only, for the base.
Roll the puff pastry out to
1/8 inch (3 mm) thick, 12 inch square (30 cm). Place on a sheet pan lined with
parchment paper. Refrigerate covered at least 20 minutes.
Bake the puff pastry at 400F (205C) until the the sheet has
puffed, about 30 minutes.
3. Caramel:
8 oz sugar (240 gr):
1 cup sugar, 3 tbs water, few drops
of lemon juice.
Cook until golden brown. Immediately
remove from heat.
Using a fork, half dip each
cream puff TWICE and arrange them along the edge of cooled
puff pastry to form a wall.
4. use the CITY
CHOCOLATE CREAM to fill up the space in-between the cream puffs and
puff pastry base (recipe follows)
CITY CHOCOLATE CREAM for gateaux St. Honoree
City
restaurant, Los Angeles, CA; Susan Feniger and Mary Sue Milliken
brandy 1 ½ tbs
golden raisin 1 ½ oz
semisweet chocolate 9oz
unsalted butter 7 oz
eggs (separated) :5
a.
Combine the brandy and the raisin in a small
dish and microwave for 1 min. Reserve aside.
b.
ATTENTION!! Use butter at room temp, not
cold, the cream will separate into butter and water!
b. Chop the chocolate into
small pieces and melt with butter over Bain Marie. Remove from heat and
mix with raisin and brandy.
c. Whisk in the yolks, until combine.
d. Whisk the egg white
until soft peak forms. Gently fold the whites into the chocolate
mixer in two stages.
Poor over
the cake, as liquid as it is, will be of a
hard consistency, later.
5 . Whip one cup of heavy cream and teaspoon of sugar to
stiff peaks.
Place the whipped cream in pastry bag fitted with a #5
(10mm) star tip. Pipe a border of whipped cream around and all over the top of the cake.
To arrange the cake:
1.Bake the puff pastry sheet, at 400F, for about 20-25 minutes, until is puffed and brown.
2. Make cream caramel (see above) and dip the puff pastry in, and arrange nicely around, to make as a wall.
.
3. Make the Chocolate Cream (as above) and poor: it is liquid, when is warm, will be solid when cool down.
4. Poor the cream on top of puff pastry using cream puffs as a
wall, not to poor out.
Leave it to cool down for 5-10 minutes.
.
5. Add wiped cream, any shape you like, using only white or
half mixed with a little chocolate powder to make 2 colors, to decorate this
great cake.
Bone appetite!
Traditional made "Gateau St Honore", by "Konditor Meister " pastry in Braintree, Massachusetts.
Chocolate cake "Gateau St Honore " by “City restaurant", Los Angeles, CA.
