Saint-Honoré
Saint-Honoré is a traditional French cake named for Saint Honoré, the patron saint of pastry bakers.
It consists of a base of "pâté brisée" topped with a ring of cream puffs that are dipped in a caramel coating prior to being positioned on the base. This caramel coating "glues" the puffs together. The center of the ring is then filled with "crème pâtissière" . And you could add whipped cream on the top.
CHOUX PASTRY
75g of water
75g of fat free milk
3g of salt
3g of sugar
70g of butter
80g of flour
3 medium eggs
Preheat oven to 180 degrees.
Cut the butter into small pieces.
Heat water milk and butter to a boil in a saucepan.
Remove from heat. Stir in flour all at once. Stir vigorously with a wooden spoon over until mixture no longer sticks to pan and forms into a ball.
Beat eggs in thoroughly, one by one. Beat mixture until smooth.
Spoon cream puff mixture into a pastry bag fitted with a plain 1-inch tip.
Brush the prepared pastry with egg glaze and pipe a circle of cream puff dough around the edge of pastry. Pipe a second circle inside and touching the first. Then pipe a 1-inch mound of the cream puff in the center of the base.
Bake until puffed, golden brown and dry. Let cool on rack. On a second sheet pan, pipe the remaining cream puff dough into 1-inch mounds about 2 inches apart. Brush with egg glaze. Bake until puffs have doubled and are golden brown and firm to touch. Transfer puffs to rack and let cool.