Normally, I clamp a bit and I do not put on the blog of recipes too long and too elaborate for my girlfriends keep telling me do not moan it sounds too complicated. Here I confess, this recipe is long and complicated because you can miss in almost all stages. But I found it so beautiful that cake frosting with its glossy black and I was so glad I revisited the St. Honore with black sesame paste, I was not able to resist the idea to show you. Because contrary to what my friends think, I too am afraid of missing my cakes and when I invent a recipe I'm really not sure what it will give the end. So here it is my little sin of pride… Yet it took me time to write this recipe, is to say how much I wanted to publish ;-) Hoping he will still want a few brave embarking!
Reinterpreted St-Honoré with vanilla and black sesame
Serves 6 people
- 1/2 puff pastry
- 1/4 of water
- 100g butter
- 4sel g of order
- 5caster sugar (optional)
- 150g plain flour
- 250g egg (about 5 eggs)
- 4 egg yolks
- 30g de maizena
- 80g sugar
- 400ml milk
- 40g butter
- 2 tablespoons of vanilla extract
- 3 teaspoons black sesame paste
- 100g sugar
- 20g of water
- 200g based pastry
- 30cl whipping cream
- 2 tablespoons sugar
- black food colouring (gel or powder)
- silver sugar beads
- black sesame seeds
Prepare the puff pastry: Pre-heat the oven to 180°C/Gas 4. In half a roll of puff pastry, cut a 24x10cm rectangle and 2 strips 2.5×1acm. Prick them with a fork and put them for 15 minutes in the refrigerator to harden. Sprinkle with icing sugar on 2 faces, then place on a baking sheet between 2 silicone baking mat. Add a cake rack on top so that the dough rises evenly. Bake for 30-35 minutes until the pastry is golden brown and then put aside.
Prepare the choux pastry: Preheat oven to 170°C/Gas 4. Bring water, butter, salt and sugar to boil in large saucepan. Once it starts boiling, add flour all at once. Beat with a spatula until you have a smooth ball of paste that left the sides of the saucepan clean . Continue cooking for 2-3 more minutes to properly dry out the dough.
Remove from heat, incorporate the eggs one by one (mix well until each egg is completely absorbed before adding another) until a smooth paste.
Pour the dough in a pastry bag with an open star tip [silicone baking mat or a baking sheet on a baking rack. Dresser 6 Giants uniform lightning well about 28cm (only 3 will flash but they must be perfect, double them to choose the best). Form also twenty choux.
Bake at 170°C for 45 minutes in convection heat. You can stop the cooking of the choux after only 35 minutes when the are golden brown. Leave choux and eclairs to cool on a cake rack.
Prepare the pastry cream: In a saucepan, boil 40 ml of milk with 40g sugar. In a second pot (Remove from heat), beat 4 egg yolks with 40g sugar 30g cornflour then add and beat well until a homogeneous texture.
Pour the hot milk (of the first pan) net in the second pan containing egg mixture. Whip, put this pot on the stove and thicken over low heat stirring constantly with a wooden spoon (do not hesitate to occasionally remove from heat to mix well if you feel the mixture thickens too quickly).
Once the custard texture obtained, add 40g butter and mix. Divide the cream obtained in 2 equally in 2 bowls and add the vanilla extract and a black sesame paste to the other (also add black food colouring if you want the black sesame pastry cream to be really black and not gray). Cover each bowl with plastic wrap placed directly on the cream (crust to prevent it) and let cool before pouring it into a pastry bag fitted with a fine nozzle socket [douille Wilton 1M]. Cut the tip of 2 pockets containing the sockets 2 chantillys and insert them into the pastry bag with sleeve being careful to leave them parallel (I would very quickly-a little tutorial video on the subject). Then press gently on a plate until the chantilly so well and then form small bicolor flowers in the center of the cake by turning the pastry bag between each flower to the next is always white and black and white still .
Refrigerate and use quickly.