Friday, April 25, 2014

Salted Caramel Saint-Honoré Cake

The name is fancy and well so is this dessert, but its pretty simple to make each component and then all you have to do is assemble. I spied a photo of this dessert on Pinterest and although that one was a little more polished, I think mine still look pretty good.

I made four of these desserts to take to a friends place for a dinner and a an unfortunate accident lead to two of these babies landing on the floor of my car :(. Fortunately two was enough to go around the four of us, and next time I will remember to put my treats in a container and not on a plate!

Salted Caramel Saint-Honoré Cake

Adapted from Epicurious and SBS Food

What you will need

2 sheets of puff pastry

For the Choux Pastry
100g butter
150g flour

For the Salted Caramel Mousseline
Pastry cream:
2 cups whole milk
1/3 cup plus 1/4 cup sugar
5 tbsp cornflour
6 egg yolks
3 1/2 tbsp unsalted butter

9 tbsp sugar
1/8 tsp cream of tartar
1/4 cup heavy cream
1 1/4 cups chilled pastry cream (from above)
1 cup unsalted butter, room temperature
1/2 tsp sea salt
1/4 tsp vanilla
For the Chantilly Cream
600ml thickened cream
3 tbs sugar
2 tsp vanilla

For the Vanilla Glaze
1 cup icing sugar
1 tsp vanilla

What you will need to do

Start off by making the Pastry Cream for the Salted Caramel Mousseline. Bring milk and 1/3 cup sugar to a simmer in a medium saucepan, stirring until sugar dissolves. Stir cornflour and 3 tablespoons water in a small bowl to dissolve. Whisk egg yolks with remaining 1/4 cup sugar in a medium bowl. Add cornflour mixture. Gradually whisk in hot milk mixture; return to saucepan. Whisk constantly over medium heat until thick, about 2 minutes. Remove from heat. Add butter. Whisk until melted and smooth. Place in a bowl and cling wrap over the surface. Put in the fridge to cool.

Preheat the oven to 200*C. Prepare two baking trays lined with baking paper. Cut out 8 circles (about 5 inch) of the puff pastry and place on the baking trays. Prick surface with a fork repeatedly. Bake for 10-20 minutes until golden.

To make the Choux Pastry for the profiteroles, prepare two baking trays with baking paper and set the oven to 220*C. Place 250 ml water and butter in a large saucepan over medium heat and bring to just below boiling point. Remove from heat, then, working quickly to avoid lumps, add all the flour, beating with a wooden spoon. Return pan to medium heat and cook, stirring, for 1 minute or until mixture forms a ball and comes away from the side of the pan. Remove from heat and allow to cool slightly. Beat in eggs one at a time, mixing well before each addition. Pastry should be smooth, soft and just firm. Fill a piping bag with the mixture and pipe small rounds onto the baking trays. Place in oven and bake for 10 minutes until golden then reduce temperature to 180*C and bake for a further 25 minutes or until they have dried out and feel hollow. Remove from oven and set aside to cool.

To make the Salted Caramel Mousseline, stir 2 tablespoons water, sugar, and cream of tartar in a saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, about 7 minutes. Remove from heat; gradually add cream (mixture will bubble vigorously). Stir until any caramel bits dissolve and mixture is smooth. Let cool.

In a stand mixer fitted with a whisk attachment, beat half of the chilled pastry cream and caramel sauce at medium speed. Gradually add butter, 1 tablespoon at a time, beating until fully incorporated between additions. Beat in salt and vanilla. Scoop into a pastry bag fitted with a small tip and pipe into profiterole shells. Place in the fridge to set.

To make the Vanilla Glaze, mix the icing sugar and vanilla with enough water to created a runny glaze. Dip the tops of the profiteroles into the glaze and place back into the fridge to set.

To make the Chantilly Cream, beat the cream, sugar and vanilla in a bowl until thick and holds its shape. Place cream into a piping bag fitted with a large star nozzle.

To assemble, take one puff pastry disc and pipe a blob of cream in the middle. Take three profiteroles and place them evenly apart around the edge of the disc, supported by the cream. Pipe swirls of cream in between the profiteroles. Place one last profiterole on top.

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