Saint-Honoré Cake

Remove the pan from the heat.

Add the flour to the pan in one addition.

Stir vigorously with a wooden spoon until a dough forms.

Return the pan to medium heat.

Stir the dough continuously for 2 minutes to dry it.

Transfer the dough to a bowl or mixer bowl.

Cool the dough for 5 minutes.

Add one-third of the beaten eggs to the dough.

Mix until incorporated.

Add another third of the eggs.

Mix until incorporated.

Add the remaining eggs gradually to reach a smooth, shiny paste.

Check for a slow V-shaped ribbon falling from the spatula.

Fit a piping bag with a 10–12 mm round tip.

Fill the bag with some choux paste.

Pipe a 1.5 cm wide ring of choux around the outer edge of the puff pastry.

Pipe a thin spiral of choux inside the ring to lightly tack the center.

Fit a second piping bag with a 10–12 mm round tip.

Fill the bag with the remaining choux paste.

Pipe 20–24 small buns, 2.5 cm wide, on the second sheet.

Spray the buns lightly with water.

Place both trays in the oven.

Bake at 200°C for 15 minutes.

Reduce the oven temperature to 170°C.

Bake both trays for 15 minutes more.

Remove the tray of buns from the oven.

Pierce the base of each bun with a skewer.

Keep the puff base in the oven for 10 minutes more at 170°C.

Turn off the oven.

Return the buns to the turned-off oven for 10 minutes to dry.

Cool the buns completely on a rack.

Cool the puff base with its choux ring completely on a rack.

Bloom the gelatin by sprinkling it over 50 g cold water.

Heat the milk with the vanilla bean and seeds to steaming.

Cover the pan.

Infuse off the heat for 10 minutes.

Whisk the egg yolks with sugar in a bowl.

Whisk the mixture until slightly lightened.

Whisk in the cornstarch until smooth.

Remove the vanilla bean from the milk.

Stream one-third of the hot milk into the yolk mixture while whisking.

Return the mixture to the pan.

Cook over medium heat while whisking until it boils.

Boil for 1 minute while whisking.

Remove the pan from the heat.

Stir in the bloomed gelatin until dissolved.

Stir in the butter until smooth.

Spread the pastry cream in a shallow tray.

Cover the surface with plastic wrap.

Chill the pastry cream until cold.

Place egg whites and cream of tartar in a clean mixer bowl.

Combine sugar and water for the syrup in a saucepan.

Cook the syrup to 118°C without stirring.

Start whisking the egg whites on medium speed to soft peaks.

Increase the mixer to medium-high speed.

Stream the 118°C syrup into the whites between the bowl and whisk.

Whip the meringue until glossy and just warm.

Transfer the chilled pastry cream to a large bowl.

Whisk the pastry cream until smooth.

Fold one-third of the Italian meringue into the pastry cream.

Fold in the remaining meringue gently until homogenous.

Transfer the Chiboust cream to a piping bag with a 10–12 mm tip.

Fill the cooled buns with Chiboust through the pierced holes.

Pipe a thin layer of Chiboust onto the center of the puff base.

Smooth the center with an offset spatula.

Combine sugar, water, and glucose in a small saucepan.

Cook the mixture to a light amber caramel.

Remove the pan from the heat.

Dip the top of one filled bun into the caramel to glaze.

Place the glazed bun top-side down on a lightly oiled sheet to set.

Glaze the remaining buns.

Rewarm the caramel gently if it thickens.

Dip the base of one glazed bun into caramel to make a glue.

Attach the bun to the choux ring on the puff base.

Hold the bun in place for 5 seconds.

Attach the remaining buns around the ring.

Pipe the remaining Chiboust into the center of the cake.

Smooth the surface level.

Refrigerate the cake for 20 minutes.

Combine cold cream, icing sugar, vanilla, and mascarpone in the chilled bowl.

Whip the mixture to medium-stiff peaks.

Transfer the Chantilly to a piping bag fitted with a Saint-Honoré tip.

Pipe alternating swaths or shells of Chantilly over the Chiboust center.

Chill the cake for 30–60 minutes to set.

Slice the Saint-Honoré with a hot, dry knife.

Serve the cake the day it is made.