St. Honoré Cake (Gâteau Saint-Honoré)

Method

1. 1

   Preheat the oven to 400°F (200°C) and line two baking sheets with parchment. On a lightly floured surface, roll the puff pastry to a 10-inch (25 cm) round, transfer it to one lined sheet and prick all over with a fork; chill for 15 minutes. Cover with a second sheet of parchment and a baking sheet, bake for 15 minutes, then remove the top sheet and bake 10-12 minutes more, until golden and crisp; cool completely.

2. 2

   In a saucepan, combine the water, milk, butter, salt and sugar and bring to a rolling boil over medium heat. Remove from the heat, add the flour all at once and stir vigorously until a thick paste forms. Return to medium heat and cook, stirring, for 2 minutes, until the dough pulls away from the sides and a thin film coats the pan.

3. 3

   Transfer the choux paste to a bowl and cool for 5 minutes. Beat in the beaten eggs a little at a time, beating well after each addition, until the dough is smooth, glossy and falls from the spoon in a slow ribbon; you may not need all the egg.

4. 4

   Pipe a 9-inch (23 cm) ring about 1 inch (2.5 cm) wide on one parchment-lined sheet and 8 small puffs, each about 1 1/2 inches (4 cm) wide, on another. Smooth the tops with a wet fingertip. Bake the puffs at 400°F (200°C) for 10 minutes, then reduce to 350°F (175°C) and bake 15-18 minutes; bake the ring at 400°F for 10 minutes, then at 350°F for 25-30 minutes, until deep golden, firm and hollow-sounding.

5. 5

   For the pastry cream, warm the milk with the vanilla bean, if using, in a saucepan until steaming. Whisk the egg yolks, sugar and cornstarch in a bowl, then gradually whisk in half the warm milk; pour back into the pan and cook over medium heat, whisking constantly, until thick and bubbling, about 1 minute. Remove the vanilla bean, scrape in the seeds, stir in the vanilla extract if using, and scrape the cream into a bowl; cover the surface with plastic wrap and cool to room temperature.

6. 6

   For the Italian meringue, combine the sugar and water in a small saucepan and cook over medium-high heat without stirring to 240°F (115°C). Meanwhile, whip the egg whites in a stand mixer to soft peaks. With the mixer running, pour the hot syrup in a thin stream down the side of the bowl and beat until the meringue is stiff, glossy and just warm, about 5 minutes.

7. 7

   Fold one-third of the meringue into the pastry cream to loosen it, then fold in the remaining meringue in two additions, stopping as soon as no streaks remain; this is the chiboust cream. Use it promptly.

8. 8

   For the caramel, combine the sugar and water in a clean saucepan and cook over medium heat, without stirring, until deep amber, about 340°F (170°C). Remove from the heat and keep warm; it thickens as it cools.

9. 9

   Place the puff-pastry round on a serving plate, spread a little chiboust in the center and set the choux ring on top. Fill the ring with chiboust, poke a small hole in the bottom of each puff, fill with chiboust, dip the tops in caramel and arrange around the ring. Drizzle with any remaining caramel and chill for 1-2 hours before serving.