{"id":4293,"date":"2022-05-05T15:48:59","date_gmt":"2022-05-05T15:48:59","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/saint-honore-cake-the-recipe-for-the-elegant-french-dessert\/"},"modified":"2022-05-05T15:48:59","modified_gmt":"2022-05-05T15:48:59","slug":"saint-honore-cake-the-recipe-for-the-elegant-french-dessert","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/saint-honore-cake-the-recipe-for-the-elegant-french-dessert\/","title":{"rendered":"Saint honor\u00e9 cake: the recipe for the elegant French dessert"},"content":{"rendered":"


\n<\/p>\n

Saint honor\u00e9 cake: the recipe for the elegant French dessert<\/h1>\n

<\/p>\n

\n

There St. Honor\u00e9 cake<\/strong> is the pride of French pastry: sumptuous, elegant, it is the cake for birthdays or for special occasions. This dessert consists of a puff pastry, or sponge cake, garnished on the outside with a series of Profiteroles<\/strong> attached to the base of the cake, or inserted on its surface, with caramel or cream; the central part instead garnished with chiboust cream (custard lightened by meringue), similar to Diplomatic cream<\/strong> which is instead reduced by whipped cream. The preparation is quite laborious but making it at home is really a satisfaction! Create the saint honor\u00e9 cake with us using this delicious recipe: with each slice its flavor will repay you for the work done. <\/p>\n

\n
\n

<\/i> Ingredients for 8 people<\/i><\/h3>\n
    \n
  • <\/i> FOR THE SPONGE CAKE<\/li>\n
  • <\/i> Large eggs: 4<\/li>\n
  • <\/i> 00 flour: 120 g<\/li>\n
  • <\/i> Granulated sugar: 120 g<\/li>\n
  • <\/i> FOR THE DIPLOMATIC CREAM<\/li>\n
  • <\/i> Yolks: 100 g<\/li>\n
  • <\/i> Fresh whole late: 1 l<\/li>\n
  • <\/i> Granulated sugar: 100 g<\/li>\n
  • <\/i> Corn starch (cornstarch): 60 g<\/li>\n
  • <\/i> Vanillin: 1 sachet<\/li>\n
  • <\/i> Sweetened vegetable cream for whipping: 400 g<\/li>\n
  • <\/i> FOR THE BIGNE ‘<\/li>\n
  • <\/i> Eggs: 76 g<\/li>\n
  • <\/i> Butter: 35 g<\/li>\n
  • <\/i> 00 flour: 50 g<\/li>\n
  • <\/i> Water: 70 ml<\/li>\n
  • <\/i> Salt up: 1 pinch<\/li>\n
  • <\/i> FOR THE BATHROOM<\/li>\n
  • <\/i> Water: 200 ml<\/li>\n
  • <\/i> Granulated sugar: 10 g<\/li>\n
  • <\/i> Witch liquor: 50 ml<\/li>\n
  • <\/i> FOR THE CARAMEL<\/li>\n
  • <\/i> Water: 40 ml<\/li>\n
  • <\/i> Granulated sugar: 80 g<\/li>\n
  • <\/i> FOR DECORATION<\/li>\n
  • <\/i> Sweetened vegetable whipping cream: 100 g<\/li>\n
  • <\/i> Dark chocolate: 100 g<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 1 hour<\/i><\/li>\n
    • <\/i> Cooking: 40 minutes<\/i><\/li>\n
    • <\/i> Total: 1 hour, 40 minutes<\/i><\/li>\n
    • <\/i> Calories: 419Kcal \/ portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      To prepare the sponge cake, start whipping the eggs with the granulated sugar with a high-speed electric mixer for at least 15 minutes. The mixture should be smooth and creamy. <\/p>\n\n

      2<\/span><\/p>\n

      Sift the flour twice and add it to the newly created dough, a little at a time.<\/p>\n\n

      3<\/span><\/p>\n

      Gently mix, with a spatula, from bottom to top so as not to disassemble the cream.<\/p>\n\n

      4<\/span><\/p>\n

      Get a mold with a hinge with a diameter of 22 cm and a height of at least 15 cm; grease and flour the latter and pour the mixture into it.<\/p>\n\n

      5<\/span><\/p>\n

      Bake in the oven, in static mode, at 180 \u00b0 for about 35\/40 minutes. Check the internal cooking with a toothpick: if this remains dry then the sponge cake will be ready.<\/p>\n\n

      6<\/span><\/p>\n

      Let it cool completely before taking it out of the mold and set aside.<\/p>\n\n

      7<\/span><\/p>\n

      To prepare the diplomatic cream, work the egg yolks together with the granulated sugar in a bowl, using a whisk. Then add the cornstarch a little at a time. Continue to mix until you reach a cream without lumps.<\/p>\n\n

      8<\/span><\/p>\n

      In a saucepan, heat the milk: as soon as it reaches a boil, add the vanillin inside. At this point, pour in the beaten egg mixture as well. Continue stirring over the heat for another 5 minutes, or until the mixture is homogeneous.<\/p>\n\n

      9<\/span><\/p>\n

      Pour the cream obtained into a bowl and let it cool covered by the transparent film (pay attention to make the film adhere well to the cream: in this way you will not create the dreaded crust on its surface).<\/p>\n\n

      10<\/span><\/p>\n

      After the necessary time, add the whipped vegetable cream to the cream.<\/p>\n\n

      11<\/span><\/p>\n

      Mix the ingredients with an electric mixer at low speed. Cover the bowl and place it in the refrigerator.<\/p>\n\n

      12<\/span><\/p>\n

      To prepare the choux pastry, start by cutting the butter into coarse pieces. Take a saucepan, pour in the butter, water and a pinch of fine salt; bring the ingredients to a boil, keeping the heat low; then add the flour.<\/p>\n\n

      13<\/span><\/p>\n

      Return to the heat and continue to cook, over low heat, until the pasta comes off the sides of the saucepan. Turn off the heat and add the eggs one at a time.<\/p>\n\n

      14<\/span><\/p>\n

      Mix well until you get a homogeneous mixture. To do this, use a ladle or an electric mixer, keeping it at medium speed.<\/p>\n\n

      15<\/span><\/p>\n

      Once ready, transfer the mixture into a piping bag or a syringe for sweets with a medium round nozzle.<\/p>\n\n

      16<\/span><\/p>\n

      Take a baking sheet and form many small balls of the same size on it.<\/p>\n\n

      17<\/span><\/p>\n

      Bake the pan in a preheated oven, in static mode, at 220 \u00b0 for 15 minutes. Then lower to 190 \u00b0 for another 10 minutes.<\/p>\n\n

      18<\/span><\/p>\n

      The result must be puffs completely dry inside and full of air. Leave to cool completely.<\/p>\n\n

      19<\/span><\/p>\n

      At this point, take a small bowl and mix the water, granulated sugar and witch liqueur into it to create the syrup.<\/p>\n\n

      20<\/span><\/p>\n

      Retrieve the sponge cake and start dividing it with the help of a knife.<\/p>\n\n

      21<\/span><\/p>\n

      Continue dividing it into three discs of equal height.<\/p>\n\n

      22<\/span><\/p>\n

      With the help of a measuring cup or a kitchen brush, soak two layers of sponge cake with the syrup.<\/p>\n\n

      23<\/span><\/p>\n

      Take \u00bc of the diplomatic cream and add the dark chocolate melted in a bain-marie.<\/p>\n\n

      24<\/span><\/p>\n

      Mix the ingredients well and set them aside in the refrigerator for the final decoration.<\/p>\n\n

      25<\/span><\/p>\n

      Take a serving dish: place a sponge cake disc in its center. Take the other \u00be of the diplomatic cream, place it in a piping bag and completely cover the surface of the first disc. Position the second disc as well and repeat the operation paying attention to sprinkle the sides well as well.<\/p>\n\n

      26<\/span><\/p>\n

      Take the third disc and finely chop it with a blender; sprinkle the entire surface of the cake.<\/p>\n\n

      27<\/span><\/p>\n

      At this point fill the cream puffs with the remaining diplomatic cream, using a fine-tipped syringe for sweets.<\/p>\n\n

      28<\/span><\/p>\n

      To prepare the caramel, bring a saucepan with the water and sugar inside on the stove. Cook over medium heat until the mixture is light brown in color (be careful not to use ladles to mix but only turn the saucepan). Once ready, turn off the heat and let it cool, but do not cool completely.<\/p>\n\n

      29<\/span><\/p>\n

      Now dip the head of the puffs in the caramel; place them on a sheet of parchment paper and let them harden upside down for at least 5 minutes.<\/p>\n\n

      30<\/span><\/p>\n

      To decorate the cake, place the cream puffs on the surface and create tufts of diplomatic chocolate cream with the help of a piping bag.<\/p>\n\n

      31<\/span><\/p>\n

      finally add the whipped cream, alternating spouts of various shapes and sizes. Once decorated, place the saint honor\u00e9 cake in the refrigerator until ready to serve.<\/p>\n\n

      Accessories<\/h2>\n
        \n
      • Electric hand mixer<\/li>\n
      • 2 large bowls<\/li>\n
      • Sieve<\/li>\n
      • Spatula<\/li>\n
      • 22 cm diameter hinged mold<\/li>\n
      • Small saucepan<\/li>\n
      • Terrine<\/li>\n
      • Transparent kitchen film<\/li>\n
      • Whip<\/li>\n
      • Mixer<\/li>\n
      • Pocket knife<\/li>\n
      • Pastry bag or syringe for sweets with medium round nozzle<\/li>\n
      • Baking tray<\/li>\n
      • Kitchen brush<\/li>\n
      • Platter<\/li>\n
      • Greaseproof paper<\/li>\n<\/ul>\n

        Tips and tricks<\/h2>\n
          \n
        • A simpler version of the saint honor\u00e9 cake is to use ready-made puffs and puff pastry. If you would like to make the realization even easier and faster, you can prepare the sponge cake, the cream and the puff pastry disc in advance: at that point you just have to assemble it.<\/li>\n
        • We suggest you prepare the creams in advance and dedicate a second moment to the filling and decoration of the cake.<\/li>\n
        • It is not necessary to use alcoholic syrup: if you have children at home or do not like the too strong and intense taste of the liqueur, you can replace it with lemon juice mixed with sugar and diluted with water or use wildflower water. <\/li>\n
        • Some choose the variant of the chocolate cake and others the ice cream; a fresh summer recipe is surely the Saint honor\u00e9 cake with berries<\/li>\n
        • To whip the cream we suggest that you always turn the electric whisk in the same direction: the latter must be thoroughly clean and better if stored in the refrigerator before use.<\/li>\n
        • If you have some caramel left over, try using it to create elegant amber threads useful for the final decoration of your cake.<\/li>\n<\/ul>\n

          storage<\/h2>\n

          The Saint honor\u00e9 cake can be kept in the refrigerator for maximum 2 days<\/strong>; if prepared in advance, the sponge cake can be stored under a glass bell jar for 1 day<\/strong>.<\/p>\n

          History<\/h2>\n

          The Saint honor\u00e9 cake was conceived in Paris in the mid-19th century and owes its name to the patron saint of bakers and pastry chefs: coincidence would have it that the pastry shop of the inventor of this dessert, the Chiboust pastry chef<\/strong>, who also created the chiboust cream (a pastry cream with Italian meringue) to fill the cream puffs that surmount the Saint honor\u00e9 in the traditional recipe. There are many versions of this cake: although the French recipe calls for a puff pastry base, in Italy the version with sponge cake is much more common.<\/p>\n

          It is said that those who know how to prepare it are capable of making any dessert since it contains all the basic pastry preparations: sponge cake, custard, choux pastry (preparation for cream puffs) and puff pastry.<\/p>\n<\/p><\/div>\n

          <\/p>\n

          \n
          \n

          <\/i> Ingredients for 8 people<\/i><\/h3>\n
            \n
          • <\/i> FOR THE SPONGE CAKE<\/li>\n
          • <\/i> Large eggs: 4<\/li>\n
          • <\/i> 00 flour: 120 g<\/li>\n
          • <\/i> Granulated sugar: 120 g<\/li>\n
          • <\/i> FOR THE DIPLOMATIC CREAM<\/li>\n
          • <\/i> Yolks: 100 g<\/li>\n
          • <\/i> Fresh whole late: 1 l<\/li>\n
          • <\/i> Granulated sugar: 100 g<\/li>\n
          • <\/i> Corn starch (cornstarch): 60 g<\/li>\n
          • <\/i> Vanillin: 1 sachet<\/li>\n
          • <\/i> Sweetened vegetable cream for whipping: 400 g<\/li>\n
          • <\/i> FOR THE BIGNE ‘<\/li>\n
          • <\/i> Eggs: 76 g<\/li>\n
          • <\/i> Butter: 35 g<\/li>\n
          • <\/i> 00 flour: 50 g<\/li>\n
          • <\/i> Water: 70 ml<\/li>\n
          • <\/i> Salt up: 1 pinch<\/li>\n
          • <\/i> FOR THE BATHROOM<\/li>\n
          • <\/i> Water: 200 ml<\/li>\n
          • <\/i> Granulated sugar: 10 g<\/li>\n
          • <\/i> Witch liquor: 50 ml<\/li>\n
          • <\/i> FOR THE CARAMEL<\/li>\n
          • <\/i> Water: 40 ml<\/li>\n
          • <\/i> Granulated sugar: 80 g<\/li>\n
          • <\/i> FOR DECORATION<\/li>\n
          • <\/i> Sweetened vegetable whipping cream: 100 g<\/li>\n
          • <\/i> Dark chocolate: 100 g<\/li>\n<\/ul>\n<\/div>\n
            \n
              \n
            • <\/i> Preparation: 1 hour<\/i><\/li>\n
            • <\/i> Cooking: 40 minutes<\/i><\/li>\n
            • <\/i> Total: 1 hour, 40 minutes<\/i><\/li>\n
            • <\/i> Calories: 419Kcal \/ portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

              Saint honor\u00e9 cake: the recipe for the elegant French dessert There St. Honor\u00e9 cake is the pride of French pastry: sumptuous, elegant, it is the cake for birthdays or for special occasions. This dessert consists of a puff pastry, or sponge cake, garnished on the outside with a series of Profiteroles attached to the base […]<\/p>\n","protected":false},"author":1,"featured_media":4294,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[105],"tags":[112,93,111,92,91,90],"class_list":["post-4293","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","tag-cakes","tag-desserts","tag-italian-cakes","tag-italian-desserts","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"\nSaint honor\u00e9 cake: the recipe for the elegant French dessert - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/saint-honore-cake-the-recipe-for-the-elegant-french-dessert\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Saint honor\u00e9 cake: the recipe for the elegant French dessert - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Saint honor\u00e9 cake: the recipe for the elegant French dessert There St. Honor\u00e9 cake is the pride of French pastry: sumptuous, elegant, it is the cake for birthdays or for special occasions. 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