Saint-Honoré Cake

Step 1

Preheat oven to 400°F. Line two baking sheets with parchment paper.

Step 2

Place puff pastry on one sheet. Prick all over with a fork to prevent puffing.

Step 3

Combine butter and water in a saucepan. Heat over medium until butter melts and mixture boils, ~2 minutes.

Step 4

Remove from heat. Stir in flour until a thick dough forms, stirring constantly for 1 minute.

Step 5

Cool dough 3 minutes, then beat in 3 eggs one at a time, stirring until each is fully incorporated.

Step 6

Transfer choux to a piping bag fitted with a 0.5-inch tip. Pipe 16–20 small mounds onto the second sheet, spacing 1 inch apart.

Step 7

Beat remaining egg. Brush each choux bun lightly with beaten egg.

Step 8

Bake both sheets at 400°F for 20 minutes until puff pastry is golden and choux are light brown.

Step 9

Remove from oven and cool both sheets on a wire rack for 10 minutes.

Step 10

In a heavy saucepan, melt 0.5 cup sugar over medium heat, stirring constantly, until amber-colored, ~6 minutes. Do not stir after sugar liquefies—just swirl the pan.

Step 11

Working quickly, dip base of each choux bun into hot caramel. Arrange in a circle atop the puff pastry base, pressing lightly to adhere.

Step 12

Drizzle remaining caramel over the choux buns and pastry base, letting it cool and harden, ~15 minutes.

Step 13

Whip cold cream with 1 tablespoon sugar until stiff peaks form, ~2 minutes.

Step 14

Transfer cake to a serving plate. Spoon whipped cream into center or dollop on top. Serve immediately.