Chocolate Saint Honoré for Easter

Thinking about a pretty cake for Easter, I had a desire for Saint Honoré. The shape evokes a nest and is perfect for the occasion. So I imagined a chocolate Saint Honoré.
I had never done Saint Honoré before, but I deeply regret it. This cake is absolutely exquisite and can be declined as desired.

Mon Saint Honoré consists of puff pastry and small puffs filled with creamy chocolate and covered with crunchy chocolate. It is topped with chocolate cream and chocolate whipped cream. And of course, Easter obliges, we find small chocolates in decoration.

It was delicious! It’s very chocolatey, it’s crispy, it’s melting… It’s perfect.

There is nothing complicated in this recipe. Obviously, it’s a bit long because the steps are numerous. But they are all very simple. In addition, many preparations can be done in advance.
I explain everything to you!

Chocolate Saint Honoré:


Chocolate cream:
(After C. Michalak)

50g egg yolks (3)
140 g liquid cream (35%)
140g whole milk
40g sugar
185g chocolate (70%)

The day before:

Heat the cream and milk in a saucepan.

Meanwhile, whisk the yolks and sugar until the mixture whitens.
Pour the hot milk and cream over it, while mixing.
Put everything back in the saucepan and let it thicken without boiling and stirring constantly.

Pour the custard over the chopped chocolate.

Leave to stand for 1 minute then stir vigorously.

Film in contact and keep cool.



Chocolate whipped cream:


60g chocolate (70%)
210 g liquid cream (35%)


The day before:


Heat 80 g of cream and pour over the chopped chocolate.
Leave to stand for 1 minute then stir vigorously.


Add the rest of the cream. To mix together.


Cover and leave to cool.


Choux pastry:

75g milk
75g water
80g butter
1 tbsp vanilla sugar
120g flour
3 eggs
1 pinch of salt

Preheat the oven to 180°C.

Put in the Thermomix bowl, water, milk, butter, vanilla sugar and salt. Heat at 100°C for 5 minutes.
Then add the flour and mix for 1 minute 30 at speed 3.
Put on speed 5 and then add the eggs one by one through the lid. Leave to run for another 30 seconds.



It is possible to do without Thermomix.
Bring the milk, water, butter, vanilla sugar and salt to a boil in a saucepan.
Add the flour and stir while leaving on low heat to dry out the dough, for 1 minute.
Off the heat, add the eggs one at a time and beat with a mixer.

Put the dough in a pocket fitted with a small plain tip.

Poach 30 puffs on a baking sheet. brush them with a little milk and cook for 25/30 minutes at 180°.
You will only need half of the puffs.

Let cool.

Trick: You can prepare the choux pastry in advance. For this, fill about 30 small molds 1/2 sphere silicone and place in the freezer.

Take out 15 and place them on a baking sheet. Brush with milk and cook directly for about 30/35 minutes at 180°C.


Puff pastry:


300g puff pastry

Spread dough. Refrigerate for at least 20 minutes.
Cut out a 22cm circle and place it on a baking sheet. Reserve still cool.


Preheat the oven to 200°C.
Put a mold on the dough to prevent it to puff up and cook for about 20 minutes. It should be perfectly golden.


Let cool.

Assembly:

100g chocolate (70%)
1 g of Mycryo

Mix the cream, then put it in a piping bag fitted with a smooth tip.
Generously garnish (it has to overflow a little to fit on the dough) 12 puffs with this cream and cover the bottom with puff pastry.

Temper the chocolate.

To melt chocolate.
Mix until 35°C.
Add the Mycryo and mix until 32°C.
Pour a little chocolate into 1/2 sphere molds and place without pressing the cabbage on it.
Refrigerate for a few minutes to set the chocolate.

Whip the whipped cream, without trying to make it too firm.
Put it in a pocket fitted with a Saint Honoré tip.
Nicely cover the cream with this whipped cream.

Unmould the choux and arrange them all around.

Decorate as you wish.

Book cool. The ideal is to eat it the same day.
The next day, my puff pastry was nonetheless just as crispy.

To finish: to sum up, cabbage can be made several days in advance and kept in the freezer.
The cream and the mousse are prepared the day before.
The same day we simply cook the puff pastry and the puffs before assembling.


Choose a good chocolate and a good puff pastry. Mine comes from my baker. She is perfect, and even surprised me the next day.


If you followed well, the dough is for 30 puffs, because it is always difficult to make only half. But with my conservation trick, no worries.
We cook 15 and use 12 for the Saint Honoré. So, we chose the prettiest ones, and we garnished the other 3 with the remaining cream, just to taste if it’s as good as it looks. If there’s a little whipped cream left, it’s even better!


Tempering the chocolate is not mandatory, but it is still much more beautiful and better.


I changed the order of the assembly instructions compared to that of the photos and therefore my way of doing things. It’s only that I realized that it’s not very easy to put the moss nicely when the cabbages are already installed.

This cake is ideal for 6.


And finally, my decoration could be better, but I made this cake on a day with a big migraine and frankly, at this point, I was at the end of my strength. Especially thatI still had the photos to do… So I casually put down some delicious chocolates Weiss and crispy balls here and there.

Leave a Comment