Mix 125 gram flour,
125 gram butter, 25 gram sugar and an egg yolk well together and put
this on the bottom of a greased baking pan. Brush it with an egg white.
Prepare puff dough
with 125 gram flour, 4 eggs, 65 gram butter, 20 gram sugar and 1 cup
of water. Click here to see how. Pipe a ring
of this dough on the edge of the cake bottom. Bake the cake bottom at
170 degrees Celsius until golden
brown. Watch it closely. Take it out of the oven. Bake small puffs out
of the remaining puff dough. Allow them to cool down.
Make caramel by heating
150 gram sugar with 2 tablespoons of water until it turns golden brown.
Dip the puffs in with the top side and let them cool down. Glue them
with the bottom side with caramel to the puff pastry ring on the cake
bottom. Glue one in the middle of the cake.
For the cream, whisk
4 egg yolks, with 3 tablespoons sugar for 3 minutes; add 75 gram flour
and stir. Whisk the egg whites until fluffy. Bring the milk to the boil.
Add the egg yolk mixture and heat until it almost boils; stir well.
Dissolve the gelatin. Allow the mixture to cool down to lukewarm and
add the egg whites. Distribute the cream over the cake bottom and in
between the puffs.
Saint-Honoré is named
after the French patron saint of bakers (6th century), St. Honoré, bishop
of Amiens, the capital of Picardy. Everybody understands why the support
of a saint for making this cake is indispensable.
