Saint-honoré
Instructions
Set up a paste consisting of, manipulating the flour, 2 egg yolks, melted butter, 1 tablespoon sugar and 1 or 2 tablespoons lightly salted water.
Wrap it to the ball and put for a couple of hours in a damp towel.
Level it and then take a circle.
Place them on the greased oven plate and bucherellatelo.
Put in hot oven and let it Brown (25 minutes, at 200 degrees).
When it is cooked, carefully transfer it to a circular dish and keep waiting.
Caramelize the sugar, Cook on a moderate flame, with 2 or 3 tablespoons of water.
Immerse yourself, one by one, the cream puffs and paste them right on the edge of the dough.
Prepare a custard, thickening on moderate flame milk 4 egg yolks with the remaining cream-finished with the icing sugar, cornstarch and vanillin.
Just dense, stir softened gelatine cream and egg whites until foamy.
Pour the custard into cream puffs and passed briefly to the grill to grill.
When the cake will be golden, set the candles.
Ingredients and dosing for 8 persons
- 180 g of flour
- 6 eggs
- 90 g of butter
- 250 g of sugar
- 20 small empty cream puffs
- 4 sheets of gelatine
- 100 cl of milk
- 1 sachet of vanillin
- 200 g of icing sugar
- 80 g of cornstarch (or starch)
- 1 dram of rum
- Salt