Café-Torte à la Saint Honoré

Ingredients

Directions

1. 1

   Knead 150 g flour, 120 g soft butter and icing sugar with the dough hooks of the hand mixer to a smooth short pastry. Wrap in cling film and refrigerate for about 30 minutes. Meanwhile boil 1/8 litre water, remaining butter and 1 pinch of salt in a pot. Add the rest of the flour at once and stir with a spoon until the mixture forms a smooth dumpling and the bottom of the pot is covered with a white skin. Pour the mixture into a bowl and immediately stir in an egg. Let the mixture cool down a bit, then stir in the remaining eggs one after the other. Roll out the short pastry to a circle of about 24 cm Ø.

2. 2

   Put it on a greased, flour-dusted baking tray and prick it several times with a fork. Put the choux pastry in a piping bag with a large perforated spout and spray a rim onto the short pastry. In the middle of the pastry, also spray a ring of 10-11 cm Ø). Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 20-25 minutes. Let it cool down. Spray the rest of the choux pastry as small tuffs (hazelnut-sized) onto a baking tray lined with baking paper and bake at the same temperature for about 15 minutes. Cut open hot cream puffs with scissors and let them cool down as well. Soak gelatine in cold water. Stir hot coffee and 2 tablespoons of sugar (30 g), add 4 sheets of gelatine and dissolve in it. Let it cool down until it starts to gel. Whip 250 g cream until stiff, mix with the coffee and refrigerate again briefly if necessary. Pour into a piping bag with a star-shaped spout and spray an outer and inner wreath onto the base. Squeeze out the rest of the gelatine, dissolve and mix with eggnog. Chill briefly.

3. 3

   Stir hot coffee and 2 tablespoons of sugar (30 g), add 4 sheets of gelatine and dissolve in it. Let it cool down until it starts to gel. Whip 250 g cream until stiff, mix with the coffee and refrigerate again briefly if necessary. Pour into a piping bag with a star-shaped spout and spray an outer and inner wreath onto the base. Squeeze out the rest of the gelatine, dissolve and mix with eggnog. Chill briefly. Whip the rest of the cream and vanilla sugar until stiff, fold into the egg liqueur and put into a piping bag with a star-shaped spout. Spray two eggnog wreaths on the base. Fill cream puffs with the remaining advocaat cream. Caramelise the remaining sugar in a pan until golden brown. Deglaze with 50 ml boiling water and boil down a little. Stick the cream puffs with caramel on the choux pastry wreath and coat the lids with the remaining caramel. Keep cool until serving. Makes 12-16 pieces

4. 4

   Spray two eggnog wreaths on the base. Fill cream puffs with the remaining advocaat cream. Caramelise the remaining sugar in a pan until golden brown. Deglaze with 50 ml boiling water and boil down a little. Stick the cream puffs with caramel on the choux pastry wreath and coat the lids with the remaining caramel. Keep cool until serving. Makes 12-16 pieces