Name: St. Honore
Total time: 45 min

Making the base: Prepare all the ingredients for the shortcrust pastry in a food processor with a spiral kneader until smooth and place in the refrigerator, covered with plastic wrap. After resting for about half an hour, roll out a sheet for the bottom of a cake springform pan. Cover the springform pan base with parchment paper and then with the shortcrust pastry.

Alternative: the French use a puff pastry for the base. A frozen puff pastry can be used. This should be cut into cubes, worked together briefly repeatedly and left to rest in the refrigerator for fifteen minutes. After rolling out the puff pastry, prick it several times with a fork. This will prevent it from rising too much during baking.

Preparation of the choux pastry: boil the milk or water with the lemon peel, butter, salt and sugar. Now add the flour and stir with a wooden spoon until the dough separates from the bottom of the pan. Now transfer the dough to a suitable bowl and gradually fold in the eggs using a spiral mixer.

Making the cake base: on the prepared shortcrust pastry base, squirt a part of the burnt mixture with a piping bag and a hole nozzle (diameter 1, 5cm) first a ring on the outer edge of the shortcrust pastry base. Now inject an additional spiral in the middle, so that later the cream has enough support. Bake the base for 20 minutes in a heated oven at 240 °C and then bake again for 20 minutes.

St. Honore

Shortcrust pastry:

For the choux pastry (broth mixture):

For the caramel:

For the vanilla cream:

For the meringue:

Instructions:

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