St. Honore cake
easy
90 mins
90 mins
Ingredients
- 160 g Flour
- 40 g Sugar
- 1 Egg Yolk
- 80 g Butter or margarine
- 1 pinch Salt
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1/8 l Water
- 50 g Butter or margarine
- 1 pinch Salt
- 125 g Flour
- 3 Eggs (size M)
- baking paper
- 7-10 Tbsp Cling film
- 1/2 l Milk
- 1 package Pudding powder
- 7-10 Tbsp "Vanilla flavored"
- 3 TABLESPOONS Sugar
- 2 Egg Yolk
- 8 Cocktail cherries with stalk
- 8 Lemon balm leaves
- 1-2 TABLESPOONS Icing sugar
Directions
- 1
Knead the ingredients for the short pastry to a smooth dough, wrap in foil and chill for 30 minutes. For the choux pastry, boil 1/8 litre of water, fat and salt. Pour the flour into the water all at once and stir until a dough ball is formed.
- 2
Burn it off for 1-2 minutes on all sides, leaving a white layer on the bottom of the pot. Remove the pot from the heat and carefully stir the eggs one by one into the dumpling.
- 3
The mass is correct if it is shiny and smooth so that it can be sprayed. Let the choux pastry cool down and fill it into a piping bag with a large star-shaped spout. Line a baking tray with baking paper and squirt a circle of 24 cm Ø.
- 4
Spray small dots of the remaining dough onto the baking tray. Place the baking tray in the preheated oven (electric cooker: 200-225° C/ gas: level 3-4) (the choux pastry rises better if you pour a cup of water on the bottom of the oven and close the door immediately) and bake for 15-20 minutes.
- 5
Do not open the door in between, otherwise the pastry will collapse. Let the choux pastry ring cool down on a cake rack. Cut a lid off the cream puffs immediately after baking. Roll out the short pastry.
- 6
Pour into a springform pan (24 cm Ø). Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. Let it cool down. Remove 2-3 tablespoons of the milk and mix with the pudding powder.
- 7
Bring the remaining milk and sugar to the boil. Add pudding powder while stirring and bring to the boil again. Mix egg yolk with 2-3 tablespoons of hot pudding, then add to the pot while stirring. (Do not let it boil again).
- 8
Place the shortcrust pastry base on a cake plate, spread a thin layer of hot pudding on top. Place the choux pastry ring on top. Fill the rest of the vanilla pudding, except for 3-4 tablespoons, into the choux pastry crust and smooth it down.
- 9
Pour the left-over pudding into a piping bag with a star-shaped spout and fill the cream puffs with it. Then place it in a circle on the pudding and dust with icing sugar. Garnish with cocktail cherries and lemon balm leaves.
- 10
Results in about 12 pieces.
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