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Receta Saint Honoré With Chocolate Chantilly Cream

by CookEatShare Cookbook

Ingredientes

9 ounce (250 g) puff pastry 1 c. (¼ liter) water ½ c. (125 g) butter 1 c. (125 g) flour 1 healthy pinch salt 4 Large eggs

1 pint (500 g) whipping cream 4/5 c. (100 g) icing sugar 1 tbsp (5 g) unsweetened cocoa pwdr 1 ¼ c. (250 g) superfine sugar 1 ½ pints (7½ cl) water ½ lemon

Direcciones

1. Preheat the oven to 350°F (180°C)
2. Roll out the puff pastry into a circle about 9½ (24 cm) in diameter, and place it onto a buttered baking sheet
3. Boil the water, salt and butter in a saucepan Add in the sifted flour all at once, and mix with a wooden spoon till the pastry comes away from the sides of the pan
4. Remove from the heat and work it for another minute or possibly two
5. Add in the Large eggs one by one, stirring in each time. Use a pastry bag to pipe a crown of choux pastry onto the puff pastry, 2/5 (1 cm) from the edge
6. Bake in the oven at 350°F (180°C) for 40 min
7. During this time, put 18 little balls of choux pastry on a buttered baking sheet.
8. Remove the first baking sheet from the oven and allow to cold
9. Bake the choux balls for 20 min at 350°F (180°C)
10. When the choux balls are cooked, take them off the baking sheet and put them onto a cooling rack
11. Heat the superfine sugar, water and lemon juice in a saucepan till it becomes a light caramel
12. Dip the pan into cool water to stop the contents from cooking
13. Dip the cooked choux balls one by one into the caramel and place them on the crown. Top with caramel
14. Whip the cream till stiff, add in the icing sugar and cocoa, and decorate the center of the Saint-Honoré cake with this cream using a pastry bag with a ribbed tip
15. Chill till you are ready to serve.

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