St. Honoré Cake

St. Honoré Cake
Staff Writer
Thinkstock_iStockphoto

This traditional cake incorporates a light dough combined with praline flavors.

8
Servings
459
Calories Per Serving
Deliver Ingredients

Ingredients

For the pate a choux

  • 1 1/3 Cup whole milk
  • 1 1/4 Cup water
  • 2 1/2 Cups flour
  • 9 whole eggs
  • 2 Teaspoons salt
  • 2 sticks butter
  • 1 Pinch of sugar
  • 1/2 Cup chopped almonds
  • 2 Tablespoons grain sugar

For the buttercream

  • 3 Tablespoons milk
  • 1/2 Cup sugar
  • 4 egg yolks
  • 2 sticks butter, at room temperature
  • 1 egg white
  • 1 Tablespoon water

For the pastry cream

  • 2/3 Cups milk, plus 1/4 cup
  • 1/2 vanilla bean, split and scraped
  • 3 egg yolks
  • 3 Tablespoons sugar
  • 3 Tablespoons cornstarch

For the praline cream

  • 5 Ounces buttercream
  • 1 1/2 Ounce praline paste
  • 4 Ounces pastry cream
  • 3 1/2 Ounces heavy cream
  • Powdered sugar, for sprinkling

Directions

For the pate a choux

Preheat oven to 350 degrees.

In a nonstick saucepot, bring the water, milk, butter, sugar, and salt to a boil. Add the flour and using a wooden spoon, mix until mixture is smooth.  Continue to cook over low heat for about 3-5 minutes, stirring constantly so it does not dry out, and transfer to a KitchenAid fitted with a paddle attachment.  Mix on low speed and add 8 of the eggs, 1 at a time until incorporated and mixture is smooth. Transfer pate a choux to a pastry bag fitted with a star tip and pipe 4-inch in diameter circles onto a silpat.

In a small bowl, combine the remaining egg and the sugar and brush pate a choux with egg wash and sprinkle the top of each ring evenly with chopped almonds and grain sugar. Bake for 20-25 minutes, or until deep golden and firm to the touch. Allow to cool completely on a rack. Halve pastry horizontally with a serrated knife and invert the top onto a work surface.

For the buttercream

In a saucepot set over medium heat combine the milk, ¼ cup of the sugar, and egg yolks. Cook over high heat, stirring constantly with a rubber spatula, until mixture reaches 183 degrees (similar to a crème anglaise).  Pour mixture into a bowl of a KitchenAid fitted with the whisk attachment and whisk over high speed until mixture cools to room temperature. Decrease speed to low and add the butter and whisk until combine. Remove from bowl and reserve for later use.

Add the egg white to a clean bowl in a KitchenAid fitted with the whisk attachment and whisk until mixture forms soft peaks. Set aside.

In a saucepot set over medium heat combine the remaining ¼ cup sugar and 1 tablespoons of water and cook until mixture reaches 250 degrees. Pour over the whipped egg whites and mix over medium speed until mixture cools to room temperature. Carefully add the reserved milk and egg mixture and mix until combined. Cover and refrigerate immediately.

For the pastry cream

In a medium saucepot, bring the milk and vanilla bean to a boil. In a separate bowl, whisk the eggs, sugar, and cornstarch until frothy. Temper the egg mixture with a little bit of the hot milk and return the mixture to the pot and bring to a boil over high heat. Reduce heat and simmer for 7 minutes or until mixture thickens. Transfer to a mixing bowl, cover, and refrigerate.

For the praline cream

In a bowl of a KitchenAid fitted with the paddle attachment, combine the butter cream and praline paste until mixture becomes light and fluffy. Add the reserved praline paste and continue to mix over medium speed until just combined. Whip the heavy cream to medium/hard peaks and gently fold into the pastry cream. Transfer to a pastry bag fitted with a star tip.

Pipe the filling onto the bottom ring of the pate a choux and top with remaining pate a choux half. Sprinkle with powdered sugar and serve immediately.

Nutritional Facts

Total Fat
21g
30%
Sugar
10g
11%
Saturated Fat
5g
21%
Cholesterol
27mg
9%
Carbohydrate, by difference
59g
45%
Protein
10g
22%
Vitamin A, RAE
118µg
17%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
141mg
14%
Choline, total
12mg
3%
Fiber, total dietary
6g
24%
Fluoride, F
8µg
0%
Folate, total
49µg
12%
Iron, Fe
3mg
17%
Magnesium, Mg
52mg
16%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
208mg
30%
Selenium, Se
14µg
25%
Sodium, Na
602mg
40%
Vitamin D (D2 + D3)
1µg
7%
Water
132g
5%
Zinc, Zn
2mg
25%

Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,