Description
The classic version San-honoré consists of a base of puff pastry, cakes Shu stuffed with light cream chiboust glued to the base with caramel and Chantilly cream in the centre, lined with a special attachment, called Saint-Honore. I suggest a simplified version of this wonderful cake, but no less tasty and beautiful! Fragrant raspberry jam from Mahe is the finale in this remarkable Symphony of taste! Help yourself, I would be glad if you will like it!
Ingredients
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The dough is flaky unleavened
200 g
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Butter
250 g
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Cream
-
Powdered sugar
100 g
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Chicken egg
3 piece
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Flour
75 g
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Salt
3 g
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Sugar
5 g
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Water
125 g
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Jam
200 g
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Thickener for cream
1 piece
Cooking
Puff pastry roll out on a floured surface quite thin - about 3 mm, cut the base for the cake (diameter about 26 cm), prick with a fork, place on a Board and put it in the refrigerator for an hour. Additional cooling is needed in order to when baked to a uniform Golden surface and layered structure of the test.
One can prepare the choux pastry. I baked a double batch, stated in ingredint. Shu turned out much more than you need, but we ate. Weigh the flour and sieve the oil to combine with water, sugar and salt, bring to boil, reduce heat Yes low. Pour all the flour.
Mixture should mix vigorously to avoid lumps. To simmer a couple of minutes necessary to dry the lump of dough, constantly vimosewa it to elasticity and smoothness. Eggs weighed without the shell. To shift the dough in the bowl for kneading, mix K-shaped nozzle so that the dough is slightly cooled. Add one egg, mixing thoroughly after each addition of eggs. The dough should have a smooth and glossy texture. Put the dough in a pastry bag.
To transplant Shu on a silicone Mat or baking paper, not lubricating anything. Pre-heat the oven to 230*C, to send a billet in the oven, do not open! As soon as Shu well rise slightly and begin to brown, reduce the temperature to 170*C and bake until well Golden brown. Shu slightly better to overdry than they will remain moist inside! Shu finished cooling.
To prepare the cream: butter, good quality at room temperature to whip a few minutes with powdered sugar, pour the cream at the same temperature as the oil. Beat for about 10 minutes. In the beginning whipping the butter will separate from the cream, but then you get smooth lush cream! With cream it won't be much oil, will be gentle. The resulting cream was cooled and used immediately (the oil will loosen with repeated kneading!).
Whip the cream with the thickener for the cream. Sugar I did not add, optional and to taste - can be put.
Cold Shu fill the prepared butter cream through a puncture in the bottom, using a pastry bag.
On the basis of puff pastry to put on the circumference of the two strips oil cream.
Take Shu, brush generously with raspberry jam and "stick" on the basis of Loango test. In the centre I laid out three things Shu. Emptiness to fill with whipped cream at its discretion. From scraps of puff pastry I made and portioned Saint-Honore.
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