Ingredients For the pastry

• 200 g flour
• 150 g butter
• 120 g sugar
• 6 g vanilla yeast
• 3 pcs egg yolks
• salt

Ingredients For the chiboust cream

• 125 g milk
• 90 g sugar
• 12 g cornstarch
• 2 pcs eggs
• half vanilla pod

Ingredients To complete

• 150 g fresh cream
• 100 g sugar
• 20 pcs cream puffs not too big

For the Saint-Honoré cake recipe, mix the flour, baking powder, sugar and a pinch of salt with the butter, then stir in the egg yolks and knead until the mixture is smooth and rather soft. Wrap it in cling film and place it in the fridge for 1 hour. Then roll it out to a thickness of 5 mm on a sheet of baking paper and transfer everything to a baking dish. Surround the shortcrust pastry with a ring (ø 22 cm), trim the excess parts and bake at 180 ° C for 20-25 minutes. Remove from the oven and let cool.
FOR THE CHIBOUST CREAM: Mix 2 egg yolks with 15 g of sugar and corn starch. Heat the milk with the vanilla pod cut in half lengthwise and when it boils, filter it over the yolks and cook the cream for 3-4 minutes. Let it cool. Whisk 75 g of egg white in firm snow. Cook 75 g of sugar with
25 g of water up to 120 ° C. Strain the sugar into the egg white continuing to whisk until the meringue is cold. Stir in the meringue to the cream and transfer it to a pastry bag with a thin nozzle. Make a small hole in the bottom of the puffs and fill them with the chiboust cream.
TO COMPLETE: Melt the sugar in a small saucepan until you get a blond caramel: to have it always well fluid, cook it in two stages. Dip the cream puffs, one by one, covering their caps. Place them to cool on a sheet of baking paper; if you want a smoother and more glossy effect, place them upside down in the hemispherical compartments of a multiple silicone mold. Arrange the puffs by 'gluing' them with a little cream along the circumference of the pastry; form a spiral of cream inside the cream puffs and complete with tufts of cream between one cream puff and the other. Decorate with whipped cream, distributing it with a pastry bag fitted with a Saint-Honoré nozzle.

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