Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cupful of milk in a double boiler
- one half tablespoonfuls of corn-starch
- one teaspoonful each of vanilla
- a cupful of sugar to the crack
- a cupful of powdered sugar
- one need not fear to undertake it when one has learned to make good pastry
- one has learned to make good pastry
- one quarter of an inch thick only
- half inch tube
- two dozen
- one half inch in diameter
- one below
- six eggs
- eight eggs beaten very stiff
Directions
This is a combination of puff-paste, cream cakes, glace fruits, and whipped cream. It is said to be the triumph of the chef's art, yet one need not fear to undertake it when one has learned to make good pastry and to boil sugar. It is an ornamental, delicious dessert, and one that can be presented on the most formal occasions. First: Roll thin a very short or a puff-paste, so when baked it will be one quarter of an inch thick only. Cut it the size of a layer-cake tin; place it on a dampened baking-tin, and prick it with a fork in several places. Second: make a cream-cake batter (see page 474); put the batter in a pastry-bag with half inch tube, and press out onto and around the edge of the paste a ring of the batter. With the rest of the batter make a number of small cakes (two dozen), forming them with the tube into balls one half inch in diameter. Brush the ring and balls with egg, and bake in a quick oven; then fill them with St. Honore cream (see below). Third: boil a cupful of sugar to the crack, and glace some orange sections and some white grapes (see glace fruits, page 516). Fourth: with some of the sugar used for the fruits stick the small cream cakes onto the ring, making an even border; on top of each cake stick a grape, and between them a section of orange. Place a candied cherry on each piece of orange, and one below it, if there is room. Other candied fruits and angelica may be used also, if desired, and arranged in any way to suit the fancy. Fifth: make a St. Honore cream as follows: scald one cupful of milk in a double boiler; turn it slowly onto the yolks of six eggs, which have been well beaten with one and one half tablespoonfuls of corn-starch and a cupful of powdered sugar. Return to the fire until it begins to thicken or coats the spoon, then remove, and flavor with one teaspoonful each of vanilla and noyau, and stir in lightly the whites of eight eggs beaten very stiff. Cook it one minute to set the whites, beating all the time. When cold, tur