Once upon a time, when we still had cable TV, I found myself zapping (do people still do that?) and I stumbled onto the cooking show The Taste of Life Travel in which strange dude called Rudolph van der Veen, was in France to tell us viewers all about the French cuisine. It was a nice show. Finale of the episode: the Saint Honoré cake. I had never heard of it before, and I had never tasted it before, but darn, that looked good. Luckily, there is internet, so I didn't need to write everything down. Somewhere that month, I did my first try, that didn't go so well. What I did wrong? I don't know. Probably a combination of not reading the recipe carefull enough and trying to put my own twist into it. I had to do a do-over sometime. But I wasn't looking forward to the baking part at all. It takes quite some time to make. So I had to put this pie on my to-do list for this year.
|De bodem: bladerdeeg met daarop ringen van soezendeeg|
met nog soesjes ernaast die er straks op gaan.
Now, almost at the end of the year I finally had enough courage and energy to make it. Luckily, you can make the pie in pieces. The cream and the creme will stay good a day or so in the fridge. And during oven-hours, you have time to collect energy as well. So, it went all right.
|Vullen met custard creme.|
A nice little fact: this pie is named after Saint Honoré of Amiens, patron of bakers and pastry chefs. It was created by a French pattisier as some sort of ultimate cake for bakers. There are a lot of different recipes to be found. This Rudolph I mentioned before, has two recipes on the website of 24kitchen. I used a Dutch version, which doesn't seem to be right, because I had not enough creme, to much cream and to much puff pastries. But it does taste good.
|Het eindresultaat: soesjes op de rand geplakt met caramel|
het geheel gevuld met caramel-slagroom. En als topping
nog maar eens wat caramel. Jum.