Saint honorè cakes

Roll out the pastry so that it has a few millimeters thick and cut with a round punch by 8 cm diameter: you get 20 disks.

Place them on the plate of the oven and bucherellateli with the prongs of a fork to avoid that swell during cooking, forming bubbles.

Put the pastry from Choux pastry in a pocket of fabric with a star nozzle No.

20 and spread it on disks of dough, forming a cordon along the edge.

Cook the pasta shells so prepared in oven at 220 degrees for about 25 minutes.

With the advanced bignè pulp formed 20 small beignets on a greased plate and bake them in the oven (220° c) for about 15 minutes, so that they are puffed and golden.

Prepare a light caramel (60 degrees) with sugar, water and lemon juice and soak up the edge of the pasta shells, so it is partially covered.

Prepare a custard with half a litre of milk and, while it is still warm, add the whipped cream with powdered sugar.

Spread the mixture into cakes, using a pastry bag, and lean over a doughnut.

Serve these pastries soon from preparation, to prevent the cream pasta baths, removing fragrance.