Saint-Honoré (French Choux Pastry Cake)

Step 1

Mix flour and salt in a bowl. Cut in cold butter until mixture resembles coarse breadcrumbs.

Step 2

Add egg yolk and ice water, mixing gently until dough comes together. Form a disk, wrap in plastic, and refrigerate 1 hour.

Step 3

Roll dough to 0.125-inch thickness and line an 8-inch tart pan. Prick with fork and refrigerate 30 minutes.

Step 4

Bake at 400°F for 12-15 minutes until lightly golden. Cool on wire rack.

Step 5

Combine water, butter, salt, and flour in a saucepan. Cook over medium heat, stirring constantly, until mixture forms a ball.

Step 6

Transfer to bowl and cool for 5 minutes. Add eggs one at a time, beating well after each addition.

Step 7

Pipe 16 small choux buns onto parchment-lined baking sheet. Bake at 400°F for 25-30 minutes until golden and crisp.

Step 8

Cool completely on wire rack.

Step 9

Heat milk in a saucepan until steaming. Whisk together egg yolks, sugar, and cornstarch until pale.

Step 10

Slowly pour hot milk into egg mixture, whisking constantly. Return to saucepan and cook, stirring, until thick (2-3 minutes).

Step 11

Transfer to bowl and cool to room temperature. Beat in softened butter and vanilla until light and fluffy.

Step 12

Transfer to pastry bag fitted with round tip.

Step 13

Combine sugar and water in a heavy saucepan. Cook over medium heat, stirring until sugar dissolves.

Step 14

Stop stirring and cook until amber colored (about 5-7 minutes). Remove from heat and stir in butter.

Step 15

Cool for 1 minute until slightly thickened but still workable.

Step 16

Pipe crème mousseline into each cooled choux bun using a small hole or pastry tip.

Step 17

Dip top of each bun lightly into warm caramel and arrange in a ring around the edge of the tart shell.

Step 18

Fill center of tart with remaining crème mousseline, smoothing to create dome.

Step 19

Drizzle remaining caramel over the assembled tart in decorative lines. Dust lightly with powdered sugar and serve immediately.