St Honore Cake Food

ST. HONORE CAKE

Steps:

• For the puff pastry: Preheat the oven to 350 degrees F.
• Arrange the puff pastry on a baking sheet and dust with some confectioners' sugar. Bake until golden and caramelized, about 20 minutes. Remove from the baking sheet, cut out 8 circles, and set aside. Leave the oven on.
• For the pate a choux: Heat the butter and 1 liter water in a saucepan over medium heat. Bring to boil, then remove from the heat and add the flour and salt, stirring until combined. Return to the heat for 1 minute, stirring. Transfer the mixture to the bowl of a stand mixer and let cool for 5 minutes. With the mixer on medium speed, add the eggs, one at a time, mixing until well combined. Transfer to a pastry bag fitted with a large round tip.
• Pipe cream puffs onto two buttered baking sheets. Bake, switching and rotating the baking sheets halfway through, until cooked through, about 25 minutes. Set aside to cool.
• For the sugar decoration: Add the isomalt crystals to a large Pyrex measuring cup; microwave in 30 second increments to melt. Set aside to cool slightly, then dip a whisk in the melted isomalt and fling slightly to make long strings of pulled sugar. Set aside.
• For the custard: Wrap a rimmed baking sheet with plastic wrap and set aside. In a large pot, combine the milk, cream, vanilla bean and 250 grams of the sugar. Bring to a boil.
• Meanwhile, whisk together the egg yolks and the remaining 40 grams sugar until light and fluffy.
• Once the milk mixture boils, add the flour to the egg yolk mixture and then add a spoonful of the boiling milk.
• Pour the egg yolk mixture into the boiling milk, whisking constantly; continue whisking until it returns to a boil. Immediately remove from the heat and pour onto the prepared baking sheet; fish out and discard the vanilla bean. Place in the freezer until fully cooled.
• For the chantilly cream: Add the cream to the bowl of a stand mixer. Add some of the vanilla bean seeds, scraped from the pod, along with a spoonful of the confectioners' sugar. (Reserve the remainder of the vanilla bean for another use.) Beat to soft peaks.
• Transfer a tenth of the whipped cream to a pastry bag fitted with a medium round tip. Poke the tip into the bottom of the cream puffs to fill them with cream.
• Fold the custard into the remaining whipped cream to make diplomat cream.
• To serve: Set a circle of puff pastry down on 4 plates, then add some diplomat cream to the center. Top with berries and then another circle of puff pastry. Arrange a cream puff next to the pastry.
• Pipe some chantilly cream on top of each pastry, add more berries to the plates, and top with the isomalt pulled sugar. Serve immediately.