This dessert yields 12 portions.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make Saint Honoré cake: |
| For Saint honoré :: 1 cagochuelo 30 cm in diameter 20 profiteols 2 cups of custard 1/4 cup of honey 1 glass of liquor 1 cup of cream chantilly | Choux Pasta :: 1/2 liter of water 100 grams of butter or margarine 150 grams of prepared flour 4 eggs |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with white wine |
Ingredients to make Saint Honoré cake:
2. PROFITEROLES: Choux paste, place the butter or margarine and water in a thick bottom pot, take to regular fire until all the ingredients are integrated. Incorporate the flour at once. Move constantly until a homogeneous mass is formed.
3. Remove the pot from the heat and place the pasta in a container, add the eggs and gown until you achieve a soft consistency.
4. Place the choux paste in a nozzle and form the profiteols on a baking plate, enmarked and floured. Take them in the oven for 20 minutes.
5. Remove the profiteols from the oven, fill them with custard and cover them with caramel prepared with liquor honey. Reserve them.
6. Cut the edge of the cake and know it.
7. Divide in two layers the center of the cake.
8. Cover the base of the unmold mold with one of the cake layers. Place the edge of the cake around, as shown.
9. Mix the custard with the chantilly cream.
10. Fill the entire center of the mold with the cream. Take the refrigerator and then unmold.
11. Place the profiteols on the cream. Decorate with manga, nozzle and cream chantilly free spaces.
12. Decorate the edge with chantilly cream and place profiteols.
13. Write:
14. Pastelera cream: pour a liter of milk in a thick bottom pot, add two cups of sugar, a pinch of salt and a drop of vanilla essence, 50 grams of cornstarch. Mix the ingredients well and carry the pot over medium heat, moving until the cream thickens. Remove from heat and add the yolks quickly.
