Rue Saint Honoré is one of the most mouth-watering streets of Paris ... at least for its history. It owes its name to the patron saint of bakers and pastry chefs in France and it is said that here he had his shop / workshop in the chef Chiboust first half of the nineteenth century. It was he who devised the mixture of custard, jelly and Italian meringue, which today is called chiboust cream. As a tribute the protector of his profession in 1846 made a cake using the main ingredients of French pastries and its concept: the Saint-Honoré cake.
During my last weekend in Paris walking around grocery stores, boulangerie, markets and patisseries I then had the idea to pay tribute to all with this sweet pastry that sweeten our days. In return I asked Maurizio Santin to include the classic recipe of this cake by adding the contribution of Ugo Alciati with the recipe for its cream puffs.
Giulia Mancini
Pie Saint-Honoré Maurizio Santin
recipe with the help of Hugh Alciati
Classic puff pastry 750 gr.
50 grams of water.
450 grams of salt.
500 grams of melted butter. Manitoba
flour 1 kg. flour 00 gr
1300.
butter Dissolve salt in water and prepare a paste with salt water, melted butter and flour previously sifted together. When the dough is smooth and even let it stand for 12 hours in the refrigerator covered with plastic wrap.
then spread it on a lightly floured work surface with the help of a rolling pin to form a square, put the stick of butter in the center and close. Give 4 laps simply letting the dough rest in refrigerator for at least 1 hour between 1 and the other around. The sheet thus obtained can also be frozen until it is used, we recommend portions before you freeze. Before use, give it a spin
simple, with a rolling pin to roll out half a cm thick and cut out a circle of diameter 26/28. Spread on a baking sheet lined with special paper and bake in oven at 180 ° C until staining.
puffs - Recipe Ugo Alciati
210 gr water 90 gr margarine
90 grams of flour 170 g whole egg
Salt
1 g yeast Boil the water, with a pinch of salt and margarine. Remove from heat and add the flour, stirring quickly, calling for a minute on the fire, stirring constantly until the mixture comes off the walls. Put the mixture in the planetary and beat incorporating an egg at a time and finally the yeast. With the help of a brush, grease a baking tray and place balls composed of a small walnut-sized, well spaced apart. Bake at 200 ° C until staining.
vanilla cream 500 g cream 110 g
egg yolks 65 g sugar 1 sheet gelatin
Boil the cream in the meantime mix the sugar in a bowl with the yolks broken already looking to incorporate as little air as possible. Pour boiling liquid over the eggs and add geltaina softened in cold water and well squeezed out put everything in the pan. Bring on the heat and cook until it reaches a temperature of 82/85 °. Sieve and mix with the help of an immersion blender.
Chocolate Ganache
http://mauriziosantin.blogspot.com/2009/05/briciole-di-stupidita.html
chiboust vanilla cream milk
190 gr 65 gr 20 gr of egg
30 grams of sugar
cream
9 grams of starch
4 grams of gelatin
1 vanilla bean 125 g Italian meringue: http://mauriziosantin.blogspot.com/2008/03/le-meringhe.html
Cook chiboust as a pastry cream and add to the end of cooking the jelly, previously left to soak in cold water. Cool down the soup and add the meringue.
Caramel
200 grams sugar 50 grams of water 1 tablespoon sugar
In a natural fiber or a thick-bottomed pot, cook all ingredients over medium heat until the caramel reaches an amber color, no brown .
Whipped cream for decoration
150 g of fresh cream
assembled in a cold cream straight from the refrigerator, using the electric whisk or the planet. Pour the cream into a pocket with ribbed nozzle and retain Refrigerate until use. The cream should be mounted as the final step to avoid a pending dismount. Assembling the cake
On a platter or on a raised section lay the disk of puff pastry. With a sharp boxcutter make a small incision in the lower part of the cream puffs and with the help of a pocket by pasticceriafarcirli with vanilla cream and chocolate ganache mounted. Paying attention to the temperature of the cream puffs filled with caramel and arrange them until it is still liquid, alternating flavors, along the perimeter of the disk in pastry, pressing gently so that the caramel engages between the two surfaces. Once completely cooled caramel, typically a few minutes, pour into the crown of filled cream puffs chiboust and smooth with a spatula. Wanting to help a decoration with the prongs of a fork to create ripples on the surface of the cream. Garnish with whipped cream and the other between a cream puff.
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