CookEat Recipe
St Honoré Cake
Eight-inch puff-paste base with choux border/balls, syrup, candied cherry halves and cream. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1945. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use food-safe baking parchment and safe 74°C No1946 custard; omit printed folded napkin or use clean service liner as declared service adaptation. Limites : No756 finished batch yield, 1946 cream fill volume, choux ball count, cherry purchase count and pastry form unknown.
Method
Steps
Step 1
Make No756 ONCE: sift its flour, add its SEPARATE approximately 237 mL ice water and salt, knead dough and rest fifteen minutes. Wash the No756 butter in a DISTINCT one US quart (about 946 mL) ice water, knead square and chill. Roll dough one-third larger than butter, enclose butter, roll one inch thick and fold in three; complete TWO turns, rest cool twenty minutes, complete TWO more turns, rest cool another twenty minutes, then complete FINAL TWO turns. Hold chilled and weigh only one-quarter pound FINISHED paste for this cake; unused paste remains separate and parent yield is unassumed. Make No336 ONCE: bring its milk, water, butter and salt to boil, add flour and stir over heat two minutes, cool slightly and add its five eggs one at a time. Reserve three quarters of actual choux batter for border and remaining quarter for balls.
Step 2
Roll exactly quarter-pound FINISHED paste to an eight-inch circle on lightly wetted pan, wet edge, pipe three quarters of No336 batter around edge and bake moderate oven twenty minutes. Pipe remaining quarter as hickory-nut-sized balls and bake fifteen minutes; count actual balls.
Step 3
Make No1946 once. For No1946 cream, combine sugar, four yolks, flour, lemon rind and vanilla; whisk in one gill cream and one and a half gills milk, cook while stirring for printed ten minutes, then fold in stiff whites from the SAME four eggs and cook a further five minutes, verifying 74°C. Chill promptly and measure actual cream used. Boil three ounces sugar with half gill water eight minutes. Coat each ball in syrup and arrange on border; place half candied cherry on each, counting required halves, and fill centre with measured safe cold cream.
Step 4
Preparation information: Flour for rolling table — light dusting.
Step 5
Preparation information: Water to wet pan and edges — light wetting.
Step 6
Preparation information: No756 ice water for washing the butter — one US quart, about 946 mL.
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