Saint Honoré cake with apricot compote and vanilla cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix 150 g flour, 40 g sugar, vanillin sugar and 1 pinch of 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 with a mixing spoon until the dough separates as a lump from the bottom of the pot. Pour into a mixing bowl. Stir in the eggs one by one with the dough hooks of the hand mixer. (The mixture is correct when it is shiny and smooth so that you can squirt it).

3. 3

   Draw a circle (approx. 25 cm Ø) on baking paper, turn the paper over and place it 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 circle. Spray 12 small dots from the remaining dough onto the baking tray. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 25-30 minutes. Take out. Cut open cream puffs immediately with scissors. Let the wreath and cream puffs cool down

4. 4

   Roll out the shortcrust pastry round on a floured work surface (approx. 25 cm Ø). Pour onto a greased, floured springform pan (26 cm Ø) and press the dough to the edge of the pan. Prick the dough several times with a fork. Bake in the preheated oven in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Place the short pastry base on a cake plate and let it cool down. Spread the base with jam. Place a choux pastry ring on top

5. 5

   Carve the apricots, pour hot water over them, skin them and cut them into small pieces. Puree 200 g apricot pieces. Bring to the boil with the nectar and 1 tablespoon of sugar. Stir starch with approx. 5 tbsp. water until smooth, bind juice with it. Carefully stir in the apricot pieces and immediately spread on the cake. Leave to cool and chill for approx. 2 hours

6. 6

   Whip the cream until stiff. Let vanilla sugar trickle in. Pour the cream into a piping bag with a star-shaped spout. Fill a cream puff with cream. Spray 12 cream dabs onto the choux pastry ring and place the cream puff on top. Dust with icing sugar

7. 7

   waiting time approx. 3 hours

Nutrition Facts

KCAL
360 kcal

CARBS
40 g

FATS
19 g

PROTEINS
7 g