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Saint-Honore cake (Th)



took me all afternoon to prepare this cake, I felt like since I saw in the Book of Baking and Pastry Th, thought I had waited too long. If I know how rich this, I assure you that had made waaaaay before hehehe ... good! I leave the recipe.
Hope you like.

Cake Ingredients:
Mass:
-250 g of puff pastry (bought mine) -750 g


choux pastry Filling:
-4 large hydrated gelatin sheets
-750 g of custard
clear -6
egg
-50 g sugar pinch of salt -1

Sweet:
-200
g sugar -1 tablespoon lemon juice Preparation

choux paste:
Ingredients: Water

-130 g -120 g -100 g
milk butter pinch of salt

-1 -5 g sugar
-160 g pastry flour
-4 medium eggs (250 g approx)
Preparation:
Preheat oven to 180 º
We weighed the flour and reserve
Pour in the milk glass, water, butter, salt and sugar and schedule 5 minutes, 90 º, Speed \u200b\u200b2
add the flour all at once and schedule 15 seconds, speed 4. Leaving tuning, removing the glass of the machine for 5-10 minutes. Put the glass
again machine, programmed speed 4 and unscheduled time, add eggs one by one by the opening.
Pour into a pastry bag and set aside in the fridge until we go any further. Preparation

Pie:

Preheat oven to 180 º
Cut a disc of puff pastry to about 26 or 28 cm in diameter and place on a baking tray lined with baking paper. Prick with a fork and brush with beaten egg. We formed a cordon
choux paste around the edge of the disk of puff pastry, with a plain nozzle. Reserve remaining dough to make Petisús. Bake the prepared
for 30 minutes. Remove from water and let cool.
With the rest of the choux paste, trying to prepare young Petisús are similar in size and bake for 30 minutes. Remove from water and let cool. We
custard according to taste, adding the gelatine leaves hydrated and well drained.
Pour the cream into a bowl, carefully covering the surface with plastic wrap and let cool. Fill the Petisús
with the cream and keep the rest to fill the base. (I filled it with cream).
Pour pastry cream into the center of the cake.
prepare the caramel. We put in a nonstick skillet sugar and lemon juice and leave on medium heat until it forms a golden caramel.
with hot caramel the Petisús paste around the base and cover with more candy. When cool, decorate the Saint Honoré with threads of caramel.