Saint-Honoré Dessert

This creation was a lot of fun to put together! It is a little extra work because you have to make the pastry cream, the pastry dough, the Choux dough, whipped cream AND caramel. And you have to assemble it! But if you have the time and you want to impress some people, it turns out delicious and everyone thinks you are amazing! You could actually make the pastry cream and the pastry dough ahead of time and chill them until you are ready to start. Just make sure you take out the pastry dough about a half hour before you start so it is workable. Otherwise, you probably need about 2.5-3 hours total from start to end (and then about an hour to chill before serving). And if you don’t feel like going crazy and making the whole thing, just make the cream puffs and fill them with pastry cream!

St Honore Cake

Saint-Honoré Dessert

From Good Housekeepings Best Loved Desserts – will serve about 16 people and maybe leave you with a few cream puffs left over! All the recipes for the individual parts are listed below and this is just the assembly part of the recipe! Have fun making this creation! It really is kind of fun! There are pictures following the assembly instructions (I thought I would have the words easier to follow without pics interrupting!)

  1. Start by making the pastry cream and put it in the fridge to chill.
  2. Make the pastry dough. On a lightly floured surface, using a floured rolling pin, roll the dough into a 12-inch circle. Trim the edges to make it circular and ‘clean edged’ and then transfer the dough to a parchment lined baking sheet. Prick the pastry all over with a fork and then place the whole thing in the fridge to chill.
  3. Preheat your oven to 400ºF. Prepare a second baking sheet with parchment paper (or grease it)
  4. Make the Choux Pastry. Fill a pastry/piping bag (fitted with a 1/2 inch round tip – #1 in the Wilton line) with the batter. Pipe the batter around the edge of the pastry dough circle. Then pipe about 16 “puff’s” or mounds (1 1/2 inch wide and 1 inch high) on the prepared baking sheet. Dip your fingertip into water and then smooth out any peaks in the puffs.
  5. Bake the pastry circle about 25 minutes and the puffs 35-40 minutes. Everything should end up a nice golden colour. If your oven has hot spots, rotate the two sheets between the  upper and lower racks after 20 minutes. Transfer the puffs to wire rack to cool. Leave the pastry circle on the sheet to cool.
  6. Beat your whipped cream. Fold about half of the pastry cream into the whipped cream and refrigerate.
  7. Spoon the remaining half of the pastry cream into a large pastry bag with a 1/4 inch tip or a “filling” tip (#230 from Wilton). When the cream puffs are cool (this doesn’t actually take that long). Insert the tip into the side of each puff and fill with pastry cream. I tried to get as much as I could into each one! If you have some cream left over, just add it to the pastry cream/whipped cream mixture.
  8. Make the caramel – be prepared to work quickly once it is ready!
  9. Dip the bottom of each puff into the caramel and attach to the ‘puff’ rim around the edge of the pastry. Place as close to the outside edge as possible and put the puffs as close together as you can. Drizzle more of the caramel over the top of the puffs.
  10. Spread the pastry cream/whipped cream mixture evenly in the centre of the circle. Drizzle a little more caramel over the top. Don’t be like me: DO NOT put any leftover cream puffs in the centre. It makes it SO awkward to cut. Just eat them and enjoy!
  11. Refrigerate minimum 1 hour before serving. I put mine in the fridge overnight but that wasn’t the best – the caramel lost its ‘crunch’ and just sort of melted into the pastry cream. You definitely can make it a day ahead, but just don’t put any caramel over the cream, and be prepared that it won’t be quite as good. It is better to make this in the afternoon for an evening event.
Pastry circle & Choux Pastry edge PLUS piped creamed puffs

Pastry circle & Choux Pastry edge PLUS piped creamed puffs

Baked Pastry Circle with Choux Pastry edge

Baked Pastry Circle with Choux Pastry edge

Baked Choux Pastry Puffs

Baked Choux Pastry Puffs

Whipping cream and pastry cream

Whipped cream and pastry cream – mix half of the pastry cream with the whipped cream.

Filled cream puffs! They really are great just like that!

Filled cream puffs! They really are great just like that!

Saint Honore Cake assembled with caramel

Saint Honore Cake assembled with caramel

Vanilla Pastry Cream

  • 2 1/4 cup milk
  • 4 egg yolks
  • 2/3 cup sugar
  • 1/4 cup flour
  • 1/4 cup cornstarch
  • 1 Tb vanilla
  1. In a large saucepan, heat 2 cups of milk over medium heat until bubbles form around the edge. While it is heating, beat egg yolks, sugar and last 1/4 cup of milk together. Whisk in cornstarch and flour.
  2. When the milk is hot, slowly whisk it into the egg yolk mixture.
  3. Return to the saucepan and cook over medium heat, whisking constantly until the mixture has thickened and boils. Reduce heat to low and cook for 2 more minutes.
  4. Remove from heat and add vanilla. Pour into a shallow dish and press plastic wrap to the surface of the pastry cream to prevent skin from forming. Refrigerate.

    Pastry Circle

    Pastry Circle

Pastry Dough

  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 cup + 2 Tb cold butter
  • 3-4 Tb ice water
  1. Whisk together flour and salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.
  2. Sprinkle ice water over (1 Tb at a time) and mix lightly with the blender or a fork. Just add enough water that the mixture holds together.

Choux Pastry

  • 1/2 cup butter
  • 1 cup water
  • 1/4 tsp salt
  • 1 cup flour
  • 4 eggs
  1. In a medium saucepan, heat the butter, water and salt over medium heat until the butter has melted and the mixture boils. Remove from heat.
  2. Add the flour all at once and with a wooden spoon, vigorously stir until the mixture leaves the side of the pan and forms a nice ball.

    This is pre-egg Choux Pastry. It should form a nice ball.

    This is pre-egg Choux Pastry. It should form a nice ball.

  3. Add the eggs, one at a time, and beat well after each one until smooth and satiny.
The finished Choux Pastry - smooth & satiny!

The finished Choux Pastry – smooth & satiny!

Whipped Cream

  • 1 cup whipping cream
  1. In a mixer or using a hand beater, beat on high until stiff peaks form.

    Keep boiling! It needs to turn amber coloured

    Keep boiling! It needs to turn amber coloured

Caramel

  • 3/4 cup sugar
  • 2 Tb water
  1. In a small saucepan, heat sugar and water to boiling over medium-high heat. Boil until the mixture turns amber in colour then IMMEDIATELY pour the hot caramel into a small bowl to stop it from cooking.

This is how it looks if you put caramel over the top and then leave it until the next day – not really pretty. Eat it fresh or do NOT put caramel over the cream. Also, do not put cream puffs in the middle if you have extra (so awkward to cut) – just eat them separately!

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Peach Hand Pies

Peach Hand Pies

I am beginning to think I will never catch up on these posts! The problem was that I made a bunch of recipes before going away in September and had planned on having them come up “delayed” while I was away but as things seem to go, I got busy before leaving and never had time to prepare the posts. So instead of being on top of things and posting the delicious spicy fall flavours, I am putting together a post from when the peaches were perfect in BC. With the Okanagan getting the summer heat for peaches, we get excellent ones at the end of August and into September. Oh and I do realize that I could just not post everything that I bake BUT these were a lot of work and I feel like I need to put it out there that I tried something with pie crust!

The pastry wasn’t all that straighforward either. Not only did I have to make the pastry (Pâte Brisée), but I also had to roll it (obviously) and cut it into shapes to use for hand pies. And that all involved at least three trips to the fridge for the dough! Also, I had to poach the peaches. So what I am suggesting is that this recipe is a bit more work than say chocolate chip cookies… In saying that, they are pretty tasty and I was happy with the final product, even if it wasn’t all that pretty! I just want to remind you though, I have never made my own pie crust so I shouldn’t have expected perfection!

Poached Peaches

The recipe was adapted from Martha Stewart’s Pies and Tarts cookbook (originally for Apricot Hand Pies)

  • 2 cups water
  • 3/4 cup white sugar
  • peel from 1 lemon, in long strips without the pith (I suggest using a vegetable peeler or very sharp knife for this)
  • 1 piece of fresh ginger, about 1/2 inch long, peeled
  • 4 cardamom pods, cracked, or 4 whole cloves, or 1 cinnamon stick (this is what I had)
  • 1/2 vanilla bean, halved and seeds scraped
  • 6 peaches, halved and peeled (see below note)
Note: the best way to peel peaches is to first boil a pot of water. Put the peaches in the boiling water for 1 minute and immediately take them out and put them into a bowl of ice cold water. Allow to sit for about a minute to cool. The skin will then easily slide right off of the peaches. I basically just rub the side and it will tear somewhere and then use that to peel off all of the skin.

To peel easily: First boil the peaches for about 1 min.

Then dump the hot peaches into a bowl of ice water - you can see that the skin will start to peel on its own even!

  1. Bring the water, sugar, lemon peel, ginger, cardamom/clove/cinnamon, and vanilla bean seeds to a boil in a saucepan. Cook until sugar dissolves and then reduce heat to a simmer and cook uncovered until liquid has thickened slightly, about 10 minutes.
  2. Add peaches to pan. Cover peaches with parchment paper and add some weight to hold it down (I used a lid for a smaller pot). Simmer until peaches start to soften, about 4-5 minutes. Remove from heat and let cool completely. Store in the fridge in the poaching liquid until you are ready to use.

Prepare your poaching liquid

Poach the peaches! Cover them with parchment and hold it down... get creative!

Pastry

  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup cold, unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water
  1. One of the disks ready for rolling!

    Place flour, salt and sugar in bowl and whisk together.

  2. Add butter and cut in with a pastry blender quickly (you can do this in a food processor too) until the mixture has a coarse crumb. Drizzle 1/4 cup of water over the mixture and work with the blender (or in the food processor). The dough should just start to hold together. If it doesn’t add more water, 1 tablespoon at a time.
  3. Divide dough in half and place on two sheets of plastic wrap. Gather the plastic wrap around the dough loosely and press into a disk (may need a rolling pin). Refridgerate until firm – 1 hour to 1 day.

Assembly of Hand Pies

  1. Rolled and Cut

    On a floured surface, roll out 1 disk of dough until it is about 1/8 of an inch thick. Now you can do it one of two ways, depending on how you want your hand pies: either cut out 3-inch rounds or cut out 4-inch rounds. If you do the 3 inch ones, you will place 1/4 of a peach (that is half of a half) between two rounds whereas if you do the bigger round, you can place it on one side of the round of dough and wrap the other side over the top. Don’t do this yet, just prepare the rounds. Place them on a parchment lined cookie sheet and refrigerate or freeze until firm (about 30 minutes).

  2. Prebaked: note the two different styles and the slits in the tops.

    Remove the peaches from the liquid and using paper towels, blot the peaches and then cut the halves in half. Place 1/4 in the center or on the side of a round (see previous step) and cover with the other half or the other side of the dough. Press edges together to seal. I found that the peach liquid was enough to hold this but if you need to, you can brush with water. Refrigerate about 30 minutes.

  3. Preheat oven to 425°F. Using a sharp knife, cut slits in the tops of the pies. Brush with water or milk and sprinkle with sugar (I used turbinado). Bake for 15 min and then reduce heat to 350°F. Continue baking until the pastry is golden brown, about 15-20 min more. Transfer pies to a cooling rack to cool completely.

Finished and cooling... nicely browned

Here's one I took a bite out of! The pastry wasn't perfect but it was somewhat flaky!


Jumbleberry mini tarts!

I claim that I don’t really like pie and that is the reason that I don’t frequently make them. It is partly a lie though: I don’t like store bought pie crusts (they are either too crusty and dry or too soggy and mushy) and I have a phobia of making my own. This obviously makes it difficult to make a good pies! So when Martha Stewart (oh how I love Martha – she may not be the best person but she is the Queen of the kitchen!) came out with a new cookbook (finally! I had been waiting, even guessing which would be next in the series!) for Pies & Tarts that matches her amazing cookbooks for Cookies & Cupcakes, I figured it was time to get over my fears and dive into the world of pastry dough. Thankfully the book came out not long before my birthday and my friend, that I frequently have exchanged Martha’s books with for gifts previous years, gave me a copy along with a pastry cutter! Now I really had no excuse.

Using the Tart Shaper

Even with Martha behind me, I started small: with Jumbleberry mini tarts. This was a sad excuse for a pie really as you don’t even have to roll out the dough or anything like that! You take a small piece of dough and push it into the bottom and sides of a mini muffin pan. This can be a bit tricky but I have a mini tart shaper that makes it pretty easy! I should point out that I like mini tarts and I wasn’t just being a wimp! They are cute and fun and tasty!

By the way, the dough has to sit for at least an hour in the fridge! And then another 30 min after they are formed into tarts.

The tarts turned out pretty well. They weren’t my favourite and I think I overworked the pastry but they were cute and filled with berry goodness!

Jumbleberry Mini Tarts with Crumb Topping

Using the pastry blender

For the crust:

  • 1 cup + 2Tb all purpose flour
  • 1/4 cup icing sugar
  • pinch of salt
  • 6 Tb cold butter, cut into small pieces
  • 2-3 Tb ice water
For the Filling:
  • 1/4 cup sugar
  • 1 Tb cornstarch
  • 1 tsp lemon zest
  • pinch of salt
  • 2 cups mixed berries (I thawed frozen blackberries, raspberries & blueberries)
For the topping:
  • 1/4 cup butter
  • 1/4 cup brown sugar
  • 1/2 cup  flour
  • 1/2 tsp cinnamon
  1. Getting the pastry into the pan

    Make the crust: using a pastry cutter, mix butter into dry ingredients until the mixture resembles coarse meal. Add water a little at a time until dough forms. Shape dough into a disk and refridgerate until firm – 1 hour or overnight.

  2. Divide the dough so that you can get at least 24 pieces. Now you have two choices. You can either flatten each piece into 3-inch circles and press a round into the bottom and up the sides of your mini muffin pan. Or you can shove a small roundish piece into the pan and then use your shaper to get it up the sides and evenly on the bottom. Refridgerate or freeze until firm, about 30 minutes.
  3. Preheat oven to 400°F. Make the filling bu stirring together everything but the berries. Add the berries and gently stir to coat.
  4. Make the topping: mix together the crumb topping (I made this up and forgot to record the exact numbers but this should be roughly right!)
  5. Fill the shells with the berry mixture ensuring that it is divided evenly. Spoon a little of the crumb topping over each.
  6. Bake until the crusts are golden and the berries are bubbling, about 25 minutes. Allow them to cool in the tins about 10 minutes before removing them carefully to a cooling rack.

Jumbleberry mini tarts!