Friday, 6 February 2015
Monday, 2 February 2015
'St. Honoré' is a French dessert, made with profiterole, filled with pastry cream, or Diplomate cream, or whipped cream, mount on a puff pastry round and decorated with whipped cream. For the love of chocolate and for the approaching St. Valentine, I topped my ginormous individual 'St. Honoré's with chocolate discs and piped chocolate mouse. Honouring the original recipe, I filled the profiteroles with Diplomate cream.
Here is the sequence of my three day work on the desert:
1. Prepare the puff pastry (giving it 4 folds).
2. Make the chocolate discs and chocolate hearts (and other piped decorations).
1. Give the puff pastry 2 more folds.
2. Prepare the biscuits for the profiteroles tops.
3. Prepare and bake the profiteroles.
1. Make the cream Diplomate.
2. Make the chocolate mouse.
3. Bake the puff pastry round bases.
4. Fill the profiteroles.
5. Assemble the dessert.
I made 30 profiteroles - each one about 5 cm piped. They expanded during baking and reached 6.5 -7 cm. For the 8 St. Honoré cakes, I used 24 profiteroles and baked 8 puff pastry rings.
for the profiteroles:
175 g all purpose flour
30 g sugar
240 g water
120 g butter
2 g salt
250 g eggs
1. Combine the water, butter and salt in a heavy bottomed pan over medium heat. Stir, until the butter melts. Make sure the water doesn't become to a boil.
2. Have the flour sifted. Preheat the oven to 190C convection.
3. Once the butter has melted, increase the heat and bring the water to a simmer. Remove from the heat and stir in all the flour. Stir for about 2 min until the dough is formed. Returned back to the medium heat and stir for a minute or two.
4. Transfer the dough to a mixer bowl and with a paddle attachment, stir for 30 sec.
5. Beat the eggs with a fork. Add them to the dough in three additions, stirring well after each one.
6. Transfer the mixture in a piping bag with a round tip and pipe 30 profiteroles on a lined with parchment paper (or silicon mat) cookie pan. Top with the biscuits.
7. Place the pan in a hot oven and reduce the temperature immediately to 175C. Bake for 25-30 min. Rotate the pan half way through the baking.
8. Reduce the temperature to 160C and bake for another 10 min.
9. Transfer the profiteroles on a wire rack to cool.
10. Refrigerate overnight in a closed container.
11. Fill them with Diplomat creme the next day and serve the same day.