{"id":11929,"date":"2016-12-03T06:59:27","date_gmt":"2016-12-03T04:59:27","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/en\/?p=11929"},"modified":"2022-01-15T11:20:59","modified_gmt":"2022-01-15T09:20:59","slug":"chocolate-and-caramel-saint-honore","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/chocolate-and-caramel-saint-honore\/","title":{"rendered":"Chocolate and Caramel Saint Honore"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">I love Saint Honore &#8211; it&#8217;s definitely one of my top favorite French desserts. Saint Honore is traditionally made with puff pastry filled with vanilla pastry cream, caramel dipped cream puffs and whipped cream. It&#8217;s one of the most common desserts you can find in any French patisserie.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">As a baker, I like to bake things with all kinds of different flavors and textures, and this is how this recipes was thought of. It&#8217;s a chocolate and caramel Saint Honore that&#8217;s taking the classic to a different level. It&#8217;s made of short crust pastry filled with chocolate cream, caramel dipped cream puffs and whipped cream. This Saint Honore is very festive and takes quite a ling time to prepare, but it will make everyone who taste it say WOW for sure.<\/p>\n<div id=\"attachment_10991\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-10991\" class=\"wp-image-10991\" title=\"Chocolate and Caramel Saint Honore \" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2015\/06\/chocolate_and_caramel_saint_honore-s.jpg\" alt=\"Chocolate and Caramel Saint Honore \" width=\"800\" height=\"1168\" \/><p id=\"caption-attachment-10991\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p dir=\"ltr\" style=\"text-align: justify;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 22548--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Chocolate and Caramel Saint Honore<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<p><\/p>\n<\/p>\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the crust:<\/h4>\n<ul>\n<li>150 grams all-purpose flour<\/li>\n<li>100 grams cold butter cut into cubes<\/li>\n<li>50 grams sugar powder<\/li>\n<li>Pinch of salt<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<li>2-3 tbsp. cold water<\/li>\n<\/ul>\n<h4>For the cream puffs:<\/h4>\n<ul>\n<li>125 ml. milk<\/li>\n<li>Pinch of salt<\/li>\n<li>30 grams sugar<\/li>\n<li>50 grams butter<\/li>\n<li>70 grams all-purpose flour<\/li>\n<li>1-2 beaten eggs<\/li>\n<\/ul>\n<h4>For chocolate cream:<\/h4>\n<ul>\n<li>500 ml. milk<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<li>Pinch of salt<\/li>\n<li>4 large egg yolks<\/li>\n<li>140 grams sugar<\/li>\n<li>50 grams cornstarch<\/li>\n<li>100 grams chopped dark chocolate<\/li>\n<li>125 ml. heavy cream<\/li>\n<\/ul>\n<h4>For caramel:<\/h4>\n<ul>\n<li>200 grams sugar<\/li>\n<li>15 grams glucose or corn syrup<\/li>\n<li>Pinch of salt<\/li>\n<\/ul>\n<h4>For cream:<\/h4>\n<ul>\n<li>125 ml. heavy cream<\/li>\n<li>1 tbsp. dark brown sugar<\/li>\n<li>1\/2 tsp. instant coffee powder<\/li>\n<li>1\/2 tsp. cream stabilizer of instant vanilla pudding mix<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Crust:<\/h4>\n<ol>\n<li>In a food processor with a steel blade put flour, butter, sugar powder, salt and vanilla and blend until mixture is crumbly.<\/li>\n<li>Gradually add water and continue to blend just until large chunks of dough form.<\/li>\n<li>Transfer the dough to a work surface, and form a disc shape.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>On a floured surface roll out the dough about 3-4 mm thick and cut out a circle about 24-26 cm in diameter.<\/li>\n<li>Place the circle on the oven pan lined with baking paper and pierce with a fork.<\/li>\n<li>Cool in the refrigerator for 30 minutes.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>Bake the crust for 10-15 minutes or until golden.<\/li>\n<li>Cool completely before assembly.<\/li>\n<\/ol>\n<h4>Cream puffs:<\/h4>\n<ol>\n<li>Preheat oven to 180c degrees.<\/li>\n<li>in a medium saucepan put milk, sugar, butter and salt and heat to a strong boil.<\/li>\n<li>Add flour and stir while cooking, until it turns into a lump of dough.<\/li>\n<li>Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.<\/li>\n<li>Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a &#8220;trail&#8221; with a wooden spoon in the center of the dough &#8211; if the track remains stable, add some eggs, and if it closes a bit &#8211; the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.<\/li>\n<li>Transfer the dough to a pastry bag fitted with a round 2 cm piping tip. On a baking tray lined with baking paper pipe small cream puffs (about 3-4 cm in diameter). It&#8217;s important to leave some space between the cream puffs.<\/li>\n<li>Bake for about 15-20 minutes until completely golden and fully baked.<\/li>\n<li>Cool completely before filling.<\/li>\n<li>Make a small hole at the bottom of each cream puff.<\/li>\n<\/ol>\n<h4>Chocolate cream:<\/h4>\n<ol>\n<li>In a small saucepan put milk, vanilla and salt and heat to simmering point.<\/li>\n<li>In a separate bowl, whisk egg yolks, sugar and cornstarch.<\/li>\n<li>Add about 1\/3 of the milk mixture into the eggs while whisking, to compare temperatures.<\/li>\n<li>Add the remaining milk and mix well. Return the mixture to the saucepan and cook on medium heat while whisking constantly until a very thick pastry cream is formed.<\/li>\n<li>Remove from heat and add in chopped chocolate. Beat well until completely melted and smooth.<\/li>\n<li>Transfer the cream into a flat container, and cover the surface with plastic wrap (in order to avoid crust formation).<\/li>\n<li>Cool in the refrigerator for 2-3 hours, until it is completely cold.<\/li>\n<li>Transfer the cold cream into a bowl and whisk manually to make it creamy again after setting.<\/li>\n<li>In a mixer bowl whip cream to stiff peaks.<\/li>\n<li>Fold the cream into the chocolate cream until incorporated and smooth.<\/li>\n<li>Transfer the cream into a piping bag fitted with 1 cm round piping tip.<\/li>\n<li>Fill the cream puffs. Keep the remaining cream in the pastry bag in the refrigerator.<\/li>\n<\/ol>\n<h4>Caramel:<\/h4>\n<ol>\n<li>In a small saucepan put sugar and glucose (or corn syrup) and form a caramel. When the caramel is ready add salt and stir.<\/li>\n<li>Carefully dip the top of each cream puff and immediately turn over (caramel side down) on a parchment paper to set.<\/li>\n<\/ol>\n<h4>Cream:<\/h4>\n<ol>\n<li>In a bowl of a mixer whip cream, dark brown sugar, cream stabilizer and coffee until stable and creamy.<\/li>\n<li>Transfer the whipped cream into a pastry bag fitted with Saint Honore piping tip.<\/li>\n<\/ol>\n<h4>Assemble the cake:<\/h4>\n<ol>\n<li>Place the crust on a serving plate.<\/li>\n<li>Drizzle little dots of chocolate cream on the sides in order to &#8220;glue&#8221; the cream puffs.<\/li>\n<li>Place the caramel-dipped cream puffs on the sides of the crust.<\/li>\n<li>In between the cream puffs and in the center of the cake, drizzle about 1\/2 of what&#8217;s left of the chocolate cream.<\/li>\n<li>Place a few more cream puffs in the center of the cake (over the cream)<\/li>\n<li>Drizzle cream in between the cream puffs and the remaining chocolate cream in the center.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the Saint Honore cake in the refrigerator up to two days, but it&#8217;s at its best on day of preparation.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_10992\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-10992\" class=\"wp-image-10992\" title=\"Chocolate and Caramel Saint Honore \" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2015\/06\/chocolate_and_caramel_saint_honore2-s.jpg\" alt=\"Chocolate and Caramel Saint Honore \" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-10992\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>I love Saint Honore &#8211; it&#8217;s definitely one of my top favorite French desserts. Saint Honore is traditionally made with puff pastry filled with vanilla pastry cream, caramel dipped cream puffs and whipped cream. It&#8217;s one of the most common desserts you can find in any French patisserie. As a baker, I like to bake [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33542,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2947,1599,1575,4950],"tags":[2840,1618,1645,2872],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chocolate and Caramel Saint Honore | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This Saint Honore is made of short crust pastry filled with chocolate cream, caramel dipped cream puffs and whipped cream. 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