Every supper club, I try to do something new by developing new ideas or testing out new techniques and recipes. I’ve been wanting to make a version of a St. Honore of my own by substituting a round choux at the base instead of the puff pastry that is typically used. The idea of a round hollow choux at the bottom of a pastry filled with any filling excites me, if done properly, it looks very neat and minimalistic. We had tested this prior to the pandemic with the kiddies, unfortunately I have lost my notes.
Nestled underneath the honey whipped ganache and figs lies a honey madeleine cake. Over the next few weeks I will try to develop more cakes that yield an 8″ x 8″ square frame, since that is something that I have the most of at school. Making desserts as well as working out recipes for the kiddies at school come September – double win!!!
- 190g all purpose flour (1 1/4 cups + 1 1/2 tbsp)
- 6g baking powder (1 1/4 tsp)
- 220 eggs (4)
- 180g sugar (3/4 cup + 2 1/2 tbsp)
- 60g honey (1/4 cup)
- 75g unsalted butter (1/3 cup)
- 45g milk (3 tbsp)
- 75g fresh orange juice (1/4 cup + 1 tbsp)
- orange zest (1 tbsp)
- 8″ x 8″ square pan
- stand mixer with whisk attachment
- Preheat oven to 325°F and line an 8″x 8″ square frame with parchment of non stick spray.
- Bake for approximately 28-30 minutes.
- In a stainless steel bowl, sift flour and baking powder.
- In a stand mixer fitted with a whisk attachment, whisk sugar and eggs on low speed for 1 minute, then increase speed to medium and whip for another 5 minutes, or until the mixture is thicken and is pale yellow.
- Stop the mixer, scrape the sides, increase speed and mix for another 5 minutes.
- Meanwhile, heat honey and butter in small saucepan until the butter is melted. Remove from heat and let it cool slightly. Whisk in milk and set aside.
- Remove roughly 1/4 of the egg and sugar mixture, and whisk it into the honey mixture. Then whisk in the orange juice and zest.
- Next, fold the dry ingredients into the remaining egg mixture in stages. Then fold in the honey mixture, also in stages.
- Pour cake batter into prepared pan and spread it in an even layer.
- Bake for 28-30 minutes.
- Substitute any citrus for orange juice and zest
- Substitute other invert sugars for honey
FAQs, Tips, Troubleshooting:
- The temperature and time may vary depending on oven, the best way is to check the internal temperature with an probe thermometer.
- The cake could be left at room temperature for a few hours, refrigerated for up to 3 days or frozen.
- If you are cutting the cake, the cake should be frozen for a cleaner cut.