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St. Honoré Cake with Forest Berries
(0)
110 min
Under an hour
Knuspr-Küche
Ein wahrer Klassiker der französischen Patisserie, neu interpretiert mit der fruchtigen Frische von Waldbeeren. Diese herzförmige St. Honoré Torte vereint knusprigen Blätterteig, luftigen Brandteig und eine samtige Waldbeer-Puddingcreme zu einem eleganten Dessert-Highlight. Perfekt für besondere Anlässe oder als liebevolles Geschenk aus der eigenen Backstube.
Ingredients
Preparation method
Preparation of the Choux Pastry
First, prepare the choux pastry. In a saucepan, mix 90 ml water, milk, 67 g butter, 10 g sugar, and salt with a whisk and bring to a boil. Remove from heat and stir in the flour. Return to the stovetop and "dry out" over low to medium heat for approx. 2-3 minutes until the dough is smooth and compact and a white film forms on the bottom of the pan.
Transfer the dough to a mixing bowl and beat with a flat beater at low speed for a few minutes. Then beat in 3 eggs individually (or in parts). The finished dough should have a creamy consistency and hold its shape on the baking sheet – so be careful with the last egg and check the consistency. If the dough is too firm, thin it with a little water.
Cover the dough with cling film (the film must touch the surface directly to prevent a skin from forming) and let it cool completely.
Chef's tip
A special St. Honoré piping tip was used for the decorative arrangement of the cream. However, you can also use any other tip or simply spread the cream in loose waves on the base.
240 min
Under an hour
