Saint-Honoré cake (choux pastry)

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Mix 150 g flour, 40 g sugar, 1 packet vanillin sugar and salt in a bowl. Add 1 egg yolk, 80 g cold butter in pieces and 1-2 tablespoons cold water. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes

2. 2

   For the choux pastry, boil 250 ml water, 75 g butter and 1 pinch of salt. Pour 175 g of flour into the water at once and stir until the dough comes off the bottom of the pot as a dumpling. Let it "burn" for 1-2 minutes on all sides, creating a white layer on the bottom of the pot. Pour the dumpling into a cold bowl. Stir in the eggs one after the other with the dough hooks of the hand mixer. (The dough is correct when it is shiny and smooth so that you can squirt it).

3. 3

   Draw 1 circle (approx. 25 cm Ø) with a pencil, turn over baking paper and place on a baking tray. Pour the dough into a piping bag with a large star-shaped spout and squirt 2 circles on top of each other within the drawn circle. Spray approx. 12 small dots from the remaining dough onto the baking tray. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 25-30 minutes. (The choux pastry rises better if you put a bowl of water on the bottom of the oven). Do not open the door in between, otherwise the pastry will collapse. Take out and let cool down

4. 4

   Roll out the short pastry on baking paper until round (approx. 25 cm Ø). Put it on a greased, flour-dusted springform pan (26 cm Ø), close the rim of the springform pan around it and press the dough up to the edge of the pan. Prick the dough several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the 2nd rack from below for about 15 minutes. Take out and let cool down

5. 5

   Clean, wash and cut the rhubarb into pieces. Mix with 100 g of sugar and let the juice steep for about 30 minutes. Meanwhile take 2-3 tbsp. of the milk and mix with the pudding powder. Boil up the remaining milk and 2-3 tbsp. sugar. Add the pudding powder while stirring and bring to the boil again and simmer for about 1 minute. Put the shortcrust pastry base on a cake plate, spread thinly with hot pudding. Place a choux pastry ring on top. Fill in the rest of the pudding, smooth it down and put it in a cool place

6. 6

   Meanwhile, bring the rhubarb to the boil over a high heat while stirring carefully. Steam rhubarb pieces for 4-5 minutes until soft and glassy, but do not let them disintegrate. Drain the rhubarb on a sieve, collect the juice, fill up to 300 ml with water and bring to the boil. Stir starch and 3-4 tbsp. water until smooth, bind juice with it, bring to the boil again. Carefully stir in the rhubarb. Add compote immediately to the pudding cream, chill for about 1 1/2 hours

7. 7

   Whip the cream until stiff. Sprinkle 1 sachet of vanillin sugar over the cream. Cut open the cream puff and fill with cream. Spray the cream onto the choux pastry ring in patches. Place filled cream puffs on top as desired. Dust with icing sugar

8. 8

   waiting time approx. 2 hours

Nutrition Facts

KCAL
390 kcal

CARBS
43 g

FATS
21 g

PROTEINS
8 g