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Recipe : *** St Honore Cake

St Honore Cake
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Course:
Dessert

Practical information

  • Prep time
    15 min
  • Cooking
    50 min
  • Difficulty
    Very easy
  • Pause
    30 min
  • Ready in
    1 h 35
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
kids, big families
Preparation:
in advance
Category:
Cakes Sweets and Ice-creams
Tags:
cake

Recipe's Ingredients

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  • pinch of salt sifted
  • 3 beaten eggs
  • 6 tablespoons butter
  • 2 tablespoons milk
  • 2 tablespoons icing sugar
  • 2 tablespoons raspberry liqueur
  • 250 g flour
  • 250 g granulated sugar
  • 350 ml water
  • 650 ml double cream

  • Recipe preparation steps

  • 1
    Melt the butter in a heavy pan with the water (190 ml - three quarters cup)and bring to the boil. Remove from the heat. Add the flour and salt beat with a wooden spoon until glossy It should be the consistency to form small balls at this stage. Turn out onto a plate and spread out to cool.
  • 2
    Return to the pan and gradually beat in the eggs.
  • 3
    Fill a bag with the mixture and attach a three-fourths ins plain nozzle. Pipe the choux pastry into small balls on a greased baking sheet. Space them out well apart.
  • 4
    Bake in the oven for 25 mins until well risen and golden brown.
  • 5
    Pierce each one to allow the Steam to escape. Return to the oven for 2 mins then cool on a wire rack.
  • 6
    Filling: Whip half the cream with the milk. Fold in the icing sugar, sugar and the raspberry liqueur. Whip the remaining cream and make a mould in the centre of a serving plate.
  • 7
    With the other half of the cream mixture fill a pastry bag with a star nozzle. Fill each choux bun with it and place them round the cream mould. So that it is completely covered then pipe rosettes between each bun.
  • 8
    For the caramel: Melt the sugar in a saucepan with the water (155 ml- two-thirds cup). Boil until it turns brown and caramelizes. Cool until the caramel begins to thicken but not set.
  • 9
    Pour quickly but gently over the cake. Leave to set and chill for half an hour before serving
  • Ready !



 

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