Saint-Honoré with Chocolate Chantilly Cream

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Ingredients

Serves 6-8

• 9 oz (250 g) puff pastry
  

Choux pastry

• 1 cup (¼ liter) water
  
• ½ cup (125 g) butter
  
• 1 cup (125 g) flour
  
• 1 pinch salt
  
• 4 eggs
  

Cream

• 1 pint (500 g) whipping cream
  
• 4/5 cup (100 g) icing sugar
  
• 1 tbsp (5 g) unsweetened cocoa powder
  

Caramel

• 1 ¼ cups (250 g) superfine sugar
  
• 1 ½ pints (7½ cl) water
  
• ½ lemon

Preparation

To prepare the ingredients

• Preheat the oven to 350°F (180°C)
  
• Roll out the puff pastry into a circle about 9½ (24 cm) in diameter, and place it onto a buttered baking sheet

Preparation

Choux pastry

• Boil the water, salt and butter in a saucepan Add the sifted flour all at once, and mix with a wooden spoon until the pastry comes away from the sides of the pan
  
• Remove from the heat and work it for another minute or two
  
• Add the eggs one by one, stirring in each time. Use a pastry bag to pipe a crown of choux pastry onto the puff pastry, 2/5 (1 cm) from the edge
  
• Bake in the oven at 350°F (180°C) for 40 minutes
  
• During this time, put 18 little balls of choux pastry on a buttered baking sheet.
• Remove the first baking sheet from the oven and allow to cool
  
• Bake the choux balls for 20 minutes at 350°F (180°C)
  
• When the choux balls are cooked, take them off the baking sheet and put them onto a cooling rack
  
• Heat the superfine sugar, water and lemon juice in a saucepan until it becomes a light caramel
  
• Dip the pan into cold water to stop the contents from cooking
  
• Dip the cooked choux balls one by one into the caramel and place them on the crown. Top with caramel
  
• Whip the cream until stiff, add the icing sugar and cocoa, and decorate the center of the Saint-Honoré cake with this cream using a pastry bag with a ribbed tip
  
• Refrigerate until you are ready to serve.

Suggested drink or wines