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Body & Soul Recipe: St. Honore Cake

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David Graham, chef for The Gruff in Covington, took on the task of making a decadent St. Honore Cake. (CT/Photo/Erin Queen Schurenburg)
David Graham, chef for The Gruff in Covington, took on the task of making a decadent St. Honore Cake. (CT/Photo/Erin Queen Schurenburg)

From the November Edition on Page 6 in The Catholic Telegraph’s Body and Soul an article about St. Honore Cake. Below is the recipe! Let us know your experience of making this by posting on The CT’s facebook or twitter pages.

Making a St. Honore Cake might well take the patience of a saint, and you should surely expect your kitchen to look invaded. Italian St. Zita is the patron saint of maids and domestic servants. Invoke her aid before tackling this recipe. Chef David Graham made nearly everything from scratch with exception of the puff pastry but you can decide if you want to ad lib with ready made cream puffs as well. If so, you will not need as much cream filling as called for in the assembly instructions and you should amend your master list to remove the cream puff ingredients.

MASTER LIST for INGREDIENTS (includes the Martha Stewart cream puffs ingredients):

Ready made Puff Pastry
4 & 1/2 cups plus one TB Heavy Cream
1 lb good quality white chocolate chips
¾ lb good quality semi sweet chocolate chips
2 oz raspberry flavor
1/2 cup & 1 tsp of sugar
1 & 1/4 cup flour
1 tsp salt
9 large egg yolks
4 tsps vanilla extract
1 cup unsalted butter (2 sticks) softened to room temperature (Not melted!)
½ cup unsalted butter (1 stick) cut into pieces.
2.5 cups plus 4 TB powdered sugar
(Note: 1 cup choc ganache will be set aside for the frosting recipe.)

CHEF DAVID’S INSTRUCTION FOR BUILDING THE CAKE:

1. Bake the puff pastry. This forms the base. Can be round or square.
2. Fill cream puffs with any or all; whipped choc frosting, chantilly cream, or pastry cream. (I used all in different ones.) Had about 12 cream puffs total.
3. Attach cream puffs to the base with a layer of chocolate ganache on both the base & the cream puff. You can vary the shape of the cream puffs and build around the cake like blocks.
4. I used the pastry cream plus a couple more cream puffs to fill in the middle of the cake
5. Drizzle in a decorative way the tops of the cream puffs with the melted white ganache and chocolate ganache.
6. Use the chantilly cream and whipped frosting to decorate between the cream puffs and on top.
7.At this point you can stop or add another layer. Look at different pictures of various kinds of Honore cakes online to come up with your favorite design. (including the featured one) This cake is about excess so feel free to go a bit crazy!
8. Pray for the intercession of your guardian angel to protect your organs from sugar overload.

The recipe for the “Classic Cream Puffs” hailed from Martha Stewart’s website.
http://www.marthastewart.com/1113097/classic-cream-puffs
Cream Puff Ingredients: ½ cup unsalted butter, 1 tsp sugar, ½ tsp salt, 1 cup all purpose flour, 5 large eggs.

Next, check out “How to Make Pastry Cream” by Emma Christensen at “Kitchn”:
http://www.thekitchn.com/how-to-make-pastry-cream-168126
Pastry Cream Ingredients (makes 2 cups): 1 ½ cups heavy cream, ½ cup sugar, ¼ cup flour, ¼ tsp salt, 4 large eggs, 1 tsp vanilla extract.

To the pastry cream, David’s special twist is to fold in one cup of white chocolate raspberry ganache.

White Chocolate Ganache Recipe:
• 1 pound of good quality white chocolate chips
• ½ cup of heavy cream
• 2 oz of razzmatazz or raspberry flavor
Directions: Heat the cream just to a boil then pour over the white chocolate chips, then the raspberry flavor. Stir until fully mixed.

Chocolate Ganache Recipe:
• ¾ lb of good quality semi sweet chocolate
• 1 cup heavy cream
Directions: Heat the cream just to a boil then pour over chips. Stir until fully mixed.

Chantilly Cream Recipe:
• 1 & ½ cups heavy cream
• 3 or 4 TB powdered sugar
• 2 tsp vanilla extract

Directions: Combine in mixing bowl. Beat all three ingredients together until stiff peaks form.

Whipped Chocolate Buttercream Icing:
• One cup (2 sticks) of room temperature butter (not melted).
• 1 TB heavy cream
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 & half cups powdered sugar
• 1 cup chocolate ganache (recipe above)

Directions: In a sturdy mixing bowl cream the butter. Add heavy cream, vanilla extract & salt. Beat until fluffy. Next, beat in powdered sugar. Last, on low speed, blend in the chocolate ganache.

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