Cake "St Honore"
118 120 минут 8 порции
Wanted to please men fancy cake and "swung" I'm on classic French cake "Paris". It consists of two types of test, two creams and caramel. Very tasty!!! Recipe found on the Internet and share with you.
Ingredients for Cake "St Honore"
- Butter - 150 g
- Flour - 305 g
- Chicken egg - 7 PCs
- Sugar - 260 g
- Milk - 250 ml
- Gelatin - 10 g
- Water - 200 ml
- Vanilla - 1 package.
- Salt - 1 depot.
- Vinegar - 1 tbsp
Step by step instruction of cooking Cake "St Honore"
First make shortcrust pastry. These are products for this test.
Sift 200 g flour, add a pinch of salt and 1 tsp sugar.
Put 100 g of cold butter and quickly chop all "baby". To me it is more convenient to do a fork...
Add 1 egg and 2 tbsp. cold (ice) water. Knead the dough, wrap it in a bag and send for 30 minutes in the refrigerator.
Begin to prepare choux pastry. For this we need a set of products.
Put on the heat 125 ml of water, a little salt. In boiling water sent 50 g of butter.
When the butter has melted, add 80 g sifted flour and mix thoroughly. Brew 1-2 minutes (the dough should not stick to the walls).
Give the mass of the custard rest 5 minutes and start one by one enter the eggs (first one good stir and then add the following).
Of dough to form a round cake. I did not draw the parchment circle and hands to distribute the dough.
Spread on top the confectionery syringe choux pastry in the form of the rim, and nearby small profiteroles.
Bake at 180 degrees for 40-50 minutes.
At this time, prepare cream.
4 yolks, 100 g sugar and vanilla beat well, add 25 g of flour and a little turmeric for color (the taste is not affected, just the yolks were pale) and mix.
Pour 250 ml of warm milk and cook over low heat, stirring constantly, until thick. (In the original recipe at this stage recommended to add 2 tablespoons of rum, but I did not have)... Ready cream to cool.
4 egg white mix with 50 g sugar until stable peaks.
Gently stirring from top to bottom, to mix beaten egg whites with custard (enter proteins in 3-4 reception).
Add the gelatin (diluted according to the instructions on the packaging) and mix. The cream is ready.
The cooled profiteroles filled with cream. You can also fill and rim, but I have no special attachments (such dlinnenkie), and the other did not...
Cook the caramel (100 g of sugar, 2 tbsp water and 1 tbsp vinegar or lemon juice) until Golden brown.
Our dip profiteroles into the caramel and "glue" on the side. The cream spread in the middle and decorate with the caramel threads.
In fact, the cake simple (all the process I described is longer than the cooked). The most difficult part for me was the caramel (thread, well, did not succeed)... In the end - not a masterpiece, of course, but still...
And here razrezik.
Thank you for your attention!