Saint Honoré Cake with Sponge Cake: A Delicious Masterpiece for Every Occasion
A beautiful and elegant dessert, the Saint Honoré Cake, renowned for its intricate layers, is a must-try for anyone looking to impress their guests. The combination of fluffy sponge cake, creamy custard, delicate pastry, and a glossy caramel glaze creates an indulgent treat. This detailed recipe for the Saint Honoré Cake, complete with sponge cake, is sure to become a staple in your baking repertoire.
Ingredients
| Ingredients | Amount |
|---|---|
| Eggs | 5 large |
| Sugar | 150g |
| All-purpose flour (00 type) | 75g |
| Potato starch (cornstarch) | 75g |
| Salt | 1 pinch |
| Fresh cream (liquid) | 100g |
| Whole milk | 150g |
| Cornstarch (maizena) | 25g |
| Sugar | 60g |
| Dark chocolate | 50g |
| Egg yolks | 60g |
| Gelatin sheets | 5g |
| Fresh cream (liquid) | 75g |
| Whole milk | 175g |
| Egg yolks | 60g |
| Cornstarch (maizena) | 25g |
| Vanilla bean | 1 pod |
| Sugar | 70g |
| Gelatin sheets | 5g |
| Egg whites | 220g |
| Sugar | 180g |
| Water | 50g |
| Water | 150g |
| Sugar | 80g |
| Grand Marnier | 50g |
| Puff pastry | 120g |
| Sugar | 100g |
| Water | 80g |
| Fresh cream (liquid) | 380g |
| Icing sugar (powdered sugar) | 25g |
| Vanilla bean | 1 pod |
| Small puff pastries (choux) | 8 pieces |
| Hazelnut granules | 60g |
Instructions
Step 1: Preparing the Sponge Cake
Begin by preparing the sponge cake. Separate the egg yolks from the whites. In a bowl, whisk the egg whites until stiff peaks form, adding a pinch of salt. In another bowl, whisk the egg yolks with 150g of sugar until light, fluffy, and pale yellow in color. Gently fold the beaten egg yolks into the egg whites, ensuring that the mixture stays light and airy.
Next, sift together the potato starch and all-purpose flour. Gradually fold the dry ingredients into the egg mixture with a spatula, mixing delicately to avoid deflating the batter. Once fully combined, pour the batter into a 22 cm round cake pan that has been buttered and floured.
Bake in a preheated static oven at 180°C for about 40-45 minutes, or 160°C for around 40 minutes in a convection oven. After baking, remove the sponge cake from the oven and allow it to cool completely on a wire rack.
Step 2: Making the Chocolate Pastry Cream
To prepare the chocolate pastry cream, begin by chopping the dark chocolate into small pieces. In a small bowl, soak the gelatin sheets in cold water for about 5-10 minutes. In a saucepan, combine the whole milk, fresh cream, and 60g of sugar. Heat over medium heat, stirring constantly until the sugar dissolves.
Whisk in the egg yolks and cornstarch, ensuring a smooth mixture. Bring the mixture to a simmer, whisking continuously until it thickens. Once thickened, remove from heat and stir in the chopped chocolate until fully melted. Add the softened gelatin and mix until completely dissolved. Transfer the chocolate cream into a bowl, covering it with plastic wrap to prevent a skin from forming. Let it cool to room temperature.
Step 3: Preparing the Vanilla Pastry Cream
For the vanilla pastry cream, combine the remaining 175g of milk, 75g of cream, and 70g of sugar in a saucepan. Split the vanilla bean pod and scrape the seeds into the mixture, adding the pod as well. Heat the mixture until it begins to steam, but do not allow it to boil.
In a separate bowl, whisk the egg yolks and cornstarch until smooth. Gradually add the hot milk mixture to the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Once thickened, remove from heat and stir in the softened gelatin. Let the vanilla pastry cream cool to room temperature, then refrigerate.
Step 4: Making the Meringue
For the meringue, combine 50g of water and 180g of sugar in a saucepan. Bring to a simmer, cooking until the sugar completely dissolves and the syrup reaches 114°C. Meanwhile, whisk the egg whites with a pinch of salt until soft peaks form.
Once the syrup reaches the right temperature, slowly pour it into the whipped egg whites, continuing to whisk until the meringue is glossy and stiff. Allow the meringue to cool completely before using it.
Step 5: Preparing the Chiboust Cream
To make the chiboust cream, fold half of the meringue into the cooled vanilla pastry cream and the other half into the cooled chocolate pastry cream. Carefully fold to combine, taking care not to deflate the meringue. Transfer the two creams into separate pastry bags and refrigerate them for at least an hour to set.
Step 6: Preparing the Puff Pastry and Syrup
For the puff pastry, roll out the dough and cut it into a 22 cm circle using a pastry ring. Prick the surface of the pastry with a fork to prevent it from puffing up too much during baking. Place the pastry on a baking sheet, and cover it with a wire rack to keep it from rising too much.
Bake in a preheated oven at 180°C for about 25 minutes, or 160°C for 20 minutes in a convection oven. Once golden and crispy, remove the puff pastry from the oven and let it cool.
Step 7: Assembling the Saint Honoré Cake
To assemble the Saint Honoré cake, cut the cooled sponge cake in half, creating two layers. Use a pastry brush or a spray bottle to soak the bottom layer of the sponge with the Grand Marnier syrup (or use non-alcoholic flavoring if preferred).
Pipe the chocolate pastry cream onto the bottom layer of the sponge using a pastry bag. Place the cooled puff pastry on top of the chocolate cream layer, and then pipe the vanilla pastry cream on top of the puff pastry. Gently press the second layer of sponge cake on top and soak it with the remaining syrup.
Refrigerate the cake to set for at least an hour.
Step 8: Preparing the Caramel and Glaze
For the caramel, combine 100g of water and 80g of sugar in a saucepan and cook until it turns into a golden amber color. Dip each small puff pastry (bignè) into the hot caramel, ensuring the pastry is fully coated. Place the caramel-coated bignè upside down on a sheet of parchment paper to set.
Step 9: Decorating the Cake
Once the cake has chilled, cover it completely with whipped cream (chantilly cream). Use a spatula to smooth the cream evenly over the entire surface of the cake.
Decorate the top of the cake by arranging the caramel-coated puff pastries in a circular pattern. Using the pastry bags, pipe small dollops of chocolate pastry cream and vanilla pastry cream between the puff pastries to create a beautiful and intricate design.
Finally, sprinkle the top of the cake with hazelnut granules for an added crunch and flavor.
Step 10: Final Chilling and Serving
Once decorated, place the cake in the refrigerator for at least an hour before serving to allow the flavors to meld and the cake to set properly. This Saint Honoré cake with sponge cake is a showstopper, perfect for any special occasion or celebration.
Enjoy Your Saint Honoré Cake
This decadent Saint Honoré Cake with sponge cake is a rich, indulgent dessert that combines a variety of textures and flavors. From the fluffy sponge to the creamy custard and crunchy puff pastry, every bite is a delicious celebration. The intricate steps involved in making this cake may seem daunting, but the end result is worth the effort. Whether you’re making it for a holiday, special event, or simply as a treat, this cake is sure to impress everyone at the table.
