Grandma Flo's St. Honore Cake

Desserts

Prep & Cook Time

1hr 15min

INGREDIENTS

CAKE
1 pkg puffed pastry sheet (2 count)
2 pkgs instant vanilla pudding (large)
2 cups milk
3 cartons whipping cream (small)
2 cups sugar
1 Tbsp Galliano liquor
1 egg (yolk only)
1 Tbsp water
2 Tbsp powdered sugar
½ cup maraschino cherries
¼ cup chocolate (shaved)

CREAM PUFFS
1 cup water
½ cup butter
1 cup flour
4 eggs
1 tsp salt

PREPARATION

Preheat oven to 450 degrees.

CREAM PUFFS:
Pour water into a sauce pan and add butter; bring to a boil. Add flour, all at once, and stir vigorously until a ball forms in the center of the pan; remove from flame, cool slightly.

Add unbeaten eggs, one at a time, beating after each addition. Make sure flour is well mixed; mixture should be stiff.

PUFFED PASTRY:
Thaw pastry sheets for about 25 minutes; place one on top of the other. On a floured surface, roll out pastry to 16in. x 16in. Take a 14in. round plate, place top side down on pastry and cut around dish with a ravioli cutter. Dough should resemble a large pizza.

Mix egg yolk with 1 Tbsp water and brush the top of the pastry sheet; prick dough, all around, with a fork.

FILLING:
In a bowl, whip 2 cartons of whipping cream. In a separate bowl, place 2 cups of milk with vanilla pudding mix, whisk until thickens. Fold in the whipped cream and add liquor.

SUGAR SYRUP:
In a small pit, over low to medium heat, place 2 cups of sugar; stir until it turns to liquid and golden in color, remove from heat. Do not let turn dark brown; prepare once puffed pastry is cool.

COOKING

CREAM PUFFS
Heap out 14 to 16, heaping teaspoon-sized, balls of cream puff dough onto a greased cookie sheet. Bake at 450 deg. for 15 minutes; reduce heat to 350 degrees and continue baking for 35 to 40 minutes, or until done. Once cooled slice cream puffs in center; ready to be filled.

PUFFED PASTRY:
Place pastry sheet on a greased cookie sheet without edges, or a large pizza pan. Bake at 350 degrees for 20 minutes or until golden. Remove and cool.

CAKE:
While puffed pastry is cooling, prep the sugar syrup. When sugar syrup is ready, dip cream puffs into it and arrange all around the puffed pastry. Fill the cream puffs with the pudding mix, by spoon and close tops; drizzle remaining sugar syrup over tops of all cream puffs.

Add the rest of the pudding mix to the center of the puffed pastry. Make sure to cover the center of the pastry. When ready t o serve, whip up the remaining whipping cream with 1 Tbsp of powdered sugar; cover the pudding mix with the whipped cream.

Place cherries around the cake and grate chocolate over whipped cream; shake powered sugar over cream puffs.

Notes: May substitute Galliano for peach brandy, Grand Mariner, rum or Marsala.