Saint Honoré… prega per noi! La Saint Honorè ricetta originale

Mettiamo il caso che qualcuno di veramente importante per voi (mettiamo la persona amata, così, per dire) compia gli anni.

Mettiamo poi che il “qualcuno” in questione abbia un debole per i dolci, in particolare per la pasta sfoglia  e per la panna montata, e che da tempo abbia una sola richiesta da soddisfare in materia di dessert, e che quella richiesta porti il nome del santo protettore dei pasticceri francesi, il buon Saint Honoré (ovvero S. Onorato di Amiens).

Con queste premesse, ovviamente non potevo esimermi dall’accontentare il mio birthday boy preferito… ma

Già, c’è sempre un ma.. lavorando full-time non è così semplice (ma non impossibile, io ne sono la prova) riuscire a preparare una torta complessa (ancor più se, come me, decidete di volerla preparare da zero e completamente home-made) incastrando il tutto con la pausa pranzo e con un’oretta post-lavoro, inventando scuse poco credibili per far riuscire la sorpresa … non ve l’avevo detto che era una sorpresa, e che quindi ho anche trasferito la mia cucina -planetaria, teglie, sac-à-poche, bocchette, tarocchi ecc ecc- dai miei genitori (che, per inciso, erano in vacanza)?!

Ma, come ho detto, non è impossibile… basta organizzare ogni mossa con la precisione strategica di un colonnello asburgico, preparare tutto il possibile in anticipo e poi… SI PUO’ FARE! Certo, devo anche ringraziare un nutrito gruppo di amiche food-blogger che mi hanno aiutato a capire se la pasta choux potesse essere preparata in anticipo, conservata in frigorifero  e poi utilizzata il giorno successivo (la risposta, dopo un vero e proprio summit internazionale, mi è arrivata dall’Araba Felice: grazie a Stefania, ma grazie a tutte voi che mi avete aiutato, conoscendo o no la risposta… Simona, Silvia, Aria, Teresa, Sonia, Marina, Manuela, Patty, Manu, Juls, Alessia, Elisa e Serena.. lo avevo detto che è stato un summit)

Per prima cosa ho letto tutto il possibile sulla storia, la genesi e l’esecuzione di questo dolce, che spesso nella sua versione italiana è molto diversa dalla torta Saint Honoré ricetta originale: pan di Spagna come base invece della sfoglia, crema chantilly invece della chiboust, spesso e volentieri anche aromatizzata al cacao (in aggiunta alla classica al sapore di vaniglia). Basta fare una ricerca di immagini con la chiave “saint Honoré” per capire quale differenza di risultati ci sia.

Alla fine ho deciso di basarmi su una ricetta francese per quanto riguarda la composizione della torta, per le ricette base ho utilizzato quelle già in mio possesso e già comprovate (per la sfoglia, ad esempio, guardate qui), mentre per il resto mi sono basata sulla ricetta della Saint Honoré di Montersino (da cui ho preso la ricetta della pasta choux e della crema chiboust, su cui ho un’unica perplessità, legata alla quantità di colla di pesce utilizzata, ma leggete tutto nel corpo della ricetta), un’utilissima guida video per i procedimenti, da guardare comunque (che male non fa).

Tirando le somme: la torta è complessa, il tempo a mia disposizione era poco e quindi, lo ammetto, è stato un discreto impegno… ma, questo ve lo assicuro, la faccia stupita del festeggiato nel vedere la torta e, ancor più, la faccia goduta alla prova assaggio, hanno ripagato ogni singolo istante di lavoro.

E io la rifarei domani stesso… perché qualcuno certi gesti e certe bontà se li merita proprio tutti.

Saint Honoré quadrata

Torta Saint Honorè ricetta originale francese

Di Pubblicata:

  • Resa: 4-6 Persone servite
  • Preparazione: 6 ore 0 minuto
  • Cottura: 60 minuti
  • Pronta In: 11 ore 0 minuto

Ingredienti

Istruzioni

  1. Per prima cosa preparate la pasta sfoglia (meglio ancora se preparata 1-2 giorni prima e conservata in frigorifero; oppure preparata con largo anticipo, congelata e scongelata all’occorrenza) secondo quanto già detto nella ricetta della millefoglie al pistacchio, linkata più in alto.
  2. Anche il giorno prima, preparate la crema chiboust. In un pentolino mettete panna e latte e portate a bollore. Nel mentre, in una terrina montate con una frusta a mano i tuorli con lo zucchero; aggiungete quindi l’amido di mais e montate ancora; infine, aggiungete i semi di mezza bacca di vaniglia e montate. Quando i liquidi sono arrivati a bollore, MENTRE SALGONO versate il composto di uova al suo interno e mescolate con una frusta. Quando il composto si addensa, togliere dal fuoco e mescolare ancora; quindi lasciare da parte (a temperatura ambiente; non è necessario raffreddarla).
  3. Mettete a bagno la colla di pesce; trascorsi 10 minuti, strizzatela, asciugatela con della carta da cucina e aggiungetela alla crema, che sarà ancora sufficientemente calda.
  4. Preparate la meringa italiana. Mettete in un pentolino l’acqua con 140 g di zucchero e cuocete per ottenere uno sciroppo, che deve essere portato a 121°C. Nel frattempo, montate gli albumi con 40 g di zucchero. Quando lo sciroppo è a temperatura, versatelo a filo sugli albumi CONTINUANDO A MONTARE (ovviamente è più comodo in planetaria, ma si può fare anche con le fruste), e lasciate montare fino a raffreddamento del composto.
  5. Unite ora qualche cucchiaiata di meringa italiana alla crema (non importa che sia ancora calda) e mescolate velocemente per rendere il composto uniforme; quindi aggiungete via via la meringa italiana mescolando dal basso verso l’alto in modo da ottenere un composto arioso. Coprite e lasciate in frigorifero fino all’utilizzo (vi avviso che la consistenza della chiboust, una volta refrigerata, sarà molto solida -più gelatinosa di una mousse, per capirci-; secondo il mio gusto la colla di pesce utilizzata è troppa, ma in effetti serve per dare corpo e struttura alla torta. Io comunque credo che la prossima volta la ridurrò un po’).
  6. Anche il giorno prima, preparate la pasta choux. Mettete in un pentolino l’acqua, un pizzico di sale e il burro freddo tagliato a tocchetti, e portate a bollore con il fuoco al minimo. Quando bolle, versate al suo interno la farina precedentemente setacciata IN UN COLPO SOLO e mescolate vigorosamente con un cucchiaio di legno. Lasciate tostare qualche minuto, quindi togliete dal fuoco. Mettete il composto in planetaria e lasciate girare con la foglia fino ad intiepidimento (altrimenti girate il composto su un piano da lavoro e fatelo intiepidire spatolandolo). Ora aggiungete il latte in una volta sola, quindi le uova, poco per volta, senza continuare ad aggiungere prima che la quantità di uovo precedente sia stata del tutto assorbita dal composto. Se avete preparato l’impasto il giorno precedente, mettete il composto nella sac-à-poche che intendete poi usare (quindi già con la bocchetta), chiudetela bene e mettetela in frigorifero; tenete conto che il giorno successivo dovrete tirare fuori l’impasto dal frigo almeno 3-4 ore prima, perché torni alla temperatura giusta.
  7. Stendete la pasta sfoglia sottile, poi lasciatela riposare un po’ in frigorifero. Quindi coppatela della dimensione desiderata (per me 20 cm), bucherellatela e lasciatela nuovamente riposare in frigorifero. A causa di questi riposi (assolutamente importanti per la pasta sfoglia fatta in casa) questi passaggi possono essere fatti con anticipo.
  8. Ora prendete la pasta choux nella sac-à-poche e formate con essa un cordone sul bordo della sfoglia, lasciando però qualche mm di spazio dal bordo vero e proprio, poiché la choux cresce molto in cottura. Cuocete in forno già caldo a 180°C per circa 20 minuti. Sfornate e lasciate raffreddare completamente.
  9. Con la pasta avanzata farete i bignè per decorare la torta. Imburrate appena una teglia (togliendo con della carta da cucina il burro in eccesso), formate dei piccoli (raddoppiano, se non di più, in cottura, quindi tenetene conto a seconda delle dimensioni desiderate) mucchietti di impasto (tenendo la bocchetta della sac-à-poche non in verticale, ma quasi in orizzontale, a contatto con la teglia) ben distanziati tra loro. Come notate dalla foto, io ho utilizzato la choux per fare anche i numeri. Con un dito bagnato nell’acqua, schiacciate lievemente la punta che inevitabilmente si creerà sui vostri bigné. Cuocete in forno caldo a 200°C per circa 10-15 minuti. Sfornate e lasciate raffreddare completamente.
  10. Montate la panna con lo zucchero a velo (io la monto a mano, per ottenere un effetto più cremoso) e tenetela in frigorifero fino a quando servirà.
  11. Mentre cominciate a montare la torta, preparate il caramello, lasciando sciogliere a fuoco lento lo zucchero con qualche cucchiaio di acqua e qualche goccia di limone.
  12. Montate la torta già nel piatto su cui intendete servirla, assicurando la stabilità della torta con un paio di cucchiai di crema stesi sul piatto. Poggiate quindi la base di sfoglia con cordone di choux sul piatto.
  13. Intingete il fondo dei bignè (eventualmente prima farciti con della panna, come ho fatto io) nel caramello caldo e incollateli lungo tutto il cordone di pasta choux in modo da creare una fila. Quindi, con un pennello da cucina, spennellate di caramello la parte alta dei bignè. Il restante caramello può essere utilizzato per creare delle decorazioni da utilizzare per guarnire la torta.
  14. Stendete ora la chiboust sulla pasta sfoglia, creando uno strato non troppo spesso.
  15. Con una sac-à-poche (per me con bocchetta a stella) riempire lo spazio restante con la panna montata, creando i motivi/le decorazioni che preferite.
  16. Da ultimo guarnite con le decorazioni di caramello o con ciò che più gradite.

Saint Honoré verticale

490 pensieri su “Saint Honoré… prega per noi! La Saint Honorè ricetta originale

  1. Giuly tesoro ma è un capolavoro! stavo aspettando questa Saint Honoré da qualche giorno e devo dire che la bellezza, la perfezione, la magistrale esecuzione, accompagnata alle dettagliate spiegazioni che ci hai fornito su questo dolce, mi lasciano a bocca aperta.. Ma quanto sei stata brava? nonostante il poco tempo a disposizione, tutte le manovre ad incastro dovute al lavoro, direi che puoi goderti tutta la soddisfazione per aver realizzato un dolce (tra l’altro per nulla semplice) alla perfezione! brava bravissima e felice di essere stata coinvolta durante la fase di esecuzione…:) immagino che “qualcuno” abbia super gradito… i miei più cari auguri :*
    un abbraccio grande:***

    1. Grazie mille, Simo!
      Intanto grazie per i tuoi consigli e poi per questa recensione fantastica della mia torta!
      La soddisfazione è stata tantissima, soprattutto dopo i salti mortali per farcela e per fare riuscire la sorpresa.. intanto sono stata contenta di come sia venuta, e poi il festeggiato… altro che “gradito”, ha continuato a mugugnare complimenti fra UNA FETTA E L’ALTRA 😀

      Un abbraccio e a presto,

      Giulia

  2. Ma è bellissima… è perfetta! è la torta del nostro matrimonio… ancora ci penso che buona era!
    Ciao
    blog.sabrinagiacometti.com

  3. Ora che la vedo posso dirlo: sei un mito!!!!!!!! La preparazione è davvero lunga e complessa e il tuo risultato è stato perfetto!
    Però, direi che abbiamo fatto un bel summit :-))

  4. MERAVIGLIOSA! Ho solo questo da dire. Anzi, un’altra cosa che penso perché tutta questa meraviglia non può essere che stata guidata dall’amore!
    Sei grande! Un bacio
    PAt

    1. Grazie Patty!
      Ma tu sei decisamente troppo buona… e comunque, mi sa che hai ragione… qualcosa con la A maiuscola deve avermi guidata, per riuscire ad ottenere questo risultato (e comunque anche il corso di pasticceria non è che non abbia aiutato :P)

      Un abbraccio,

      Giulia

      PS: Prossimo post… sul Chianti 🙂

    1. Grazie mille, Stefania! Intanto per quella maggggggica dritta sulla pasta choux (che sarà utilissima anche in futuro, già so), e poi per il tuo commento!

      Altro che ONU, davvero! 😛

      Giulia

  5. Anche se io sono stata completamente inutile… è venuta una perfezione! è bellissima, e posso solo immaginare lo sbattimento totale e globale. Che donna, e che uomo fortunato! Non vedo l’ora di rivederti, per fare di nuovo quattro chiacchiere! Un bacino! Sere

    1. Ciao Sere!
      Anche io non vedo l’ora di rivederti (anzi, di rivederVi)!
      Grazie mille per il tuo commento.. guarda, il risultato ha davvero stupito anche me. L’impegno c’era, la pratica (un po’) anche, ma le mie aspettative non erano così alte! 🙂
      E comunque terrò questi commenti preziosissimi, e potrei persino stampare post e annessi commenti da utilizzare in caso di lite amorosa 😀

      Un abbraccio e a presto,

      Giulia

  6. Brava!!! E’ venuta un incanto, i summit fra foodblogger servono a questo mica a parlar di uncinetto ;)) Sono felice che lui l’abbia apprezzata così tanto da farti pensare di rifarla oggi stesso. Un abbraccio grande tesoro!

    1. Altro che uncinetti!! Qui si decidono le sorti del mondo.. dei dessert 😀 Sì, devo ammettere che la sua espressione di goduria al momento dell’assaggio mi ha fatto completamente dimenticare il lavoraccio (che poi ho fatto con piacere.. mi andava proprio!).
      Un bacione

      Giulia

  7. sei un mito Giulia, è assolutamente stupenda e complessa da fare…ti è riuscita alla perfezione e ho già deciso che la farò a mio marito per il compleanno ma…mi prenderò un giorno di ferie e dovrò studiare per giorni…se vedi un’impennata di visite a questa pagina…sono io 😉

    1. Grazie mille, Francesca!
      Credimi, se hai deciso di farla a tuo marito, non potrà che essere un regalo stra-apprezzato! Ale non può guardare la foto senza sospirare come si farebbe davanti ad una vecchia fidanzata 😀
      Va bene, mi rassegnerò all’impennata di visite da parte tua 😛
      E, scherzi a parte, se avessi bisogno di dritte, sai dove trovarmi!
      Un abbraccio

      Giulia

  8. è tanto che vorrei provare a fare la saint honoré, poi retrocedo per la complessità che mi sembra richiedere una settimana di lavoro.

    rimango quindi doppiamente ammirata: perché hai osato e perché ti è venuto un risultato così superbamente perfetto.
    forse ha ragione patty, è la forza dell’amore!
    gaia

    1. Se la Saint Honoré ti ispira, non retrocedere… ci va solo un po’ di pazienza (e, se ce l’hai, un po’ di tempo in più, che non guasta), ma il risultato è davvero divino (pure per me che non sono una golosa)… sarà per il santo che ci mette lo zampino ?! 😛

      Mi sa che avete proprio ragione tu e la Patty.. altro che santi e santi, e quello che mi ha guidato (e protetto).

      Giulia

    1. Grazie mille, Valeria!

      Forse dovrei farlo presente alla mia dolce metà… “Se questo posso farlo con poco tempo, il giorno che avrò una settimana a disposizione inizia a tremare!” 😀

      A presto

      Giulia

    1. Hai proprio ragione…. volere E’ potere! Volevo a tutti i costi che restasse senza fiato (certo, non immaginavo per una combinazione di due fette di torta che avrebbero potuto procurare il diabete ad un paese intero) e ci sono riuscita!
      Successone!

      A presto

      Giulia

  9. E’ un capolavoro questa Santissima torta! Ti copio tutto e la sfodero per le prossime cene ^_^ figurone garantito, spero di riuscire a fare bene le decorazioni come hai fatto tu, è perfetta. Pensa come sarebbe venuta se avessi avuto più tempo! Complimenti Giulietta e auguri alla tua metà 🙂

    1. Grazie mille, Sonia!
      In realtà sono rimasta su decorazioni piuttosto base (proprio per la mancanza di tempo)… il bigné a forma di numero (che mi piaceva assai) tanti ciuffettini di panna e poi il caramello. Che, per inciso, prossima volta proverò a fare senza acqua e limone (come sono abituata a fare), per vedere se è quello che ha causato uno “scioglimento” (non totale, per fortuna) delle bellissime spirali che avevo fatto con tanto ammmmmore.. Metto le mani avanti 😉

      Un abbraccio e a presto,

      Giulia

      PS: la metà ringrazia 🙂

  10. Ma che MERAVIGLIA!!!! Bravissima!!! 🙂 Sai che ancora non ho fatto la pasta sfoglia a mano??? Devo rimediare! 🙂

    1. Grazie mille, Manu!
      Guarda, per la pasta sfoglia a mano ho solo tre consigli:
      1. Farlo quando si ha davvero un po’ di tempo da perdere (per i riposi fra una piega e l’altra.. più lunghi sono, meglio è, soprattutto se si vuole usare -come consiglio- del buon burro)
      2. Farne un bel po’ (così da far valere il lavoro) e poi dividere in panetti e congelare (così, quando si ha poco tempo, si è a cavallo). 3. Farlo d’autunno/inverno, così da non incorrere in scioglimenti 😉

      Per il resto, ci sono tantissimi bei tutorial video (e chissà che prima o poi non faccia il mio) e … io sono qui 🙂

      Baci baci
      Giulia

  11. Sono arrivata qui per caso e mi sono “imbattuta” in questa meraviglia!!!!! Sono rimasta 5 minuti a fissarla!!!! Davvero complimenti!!!!
    Enza

    1. Grazie mille, Enza!
      Contenta di averti stupito così… spero che in quei 5 minuti non ti si sia bruciato l’arrosto o simili, non me lo perdonerei 🙂
      Scherzi a parte, grazie per il tuo commento.

      A presto,

      Giulia

  12. Giulietta, è qaasi arrivato il momento!allora. è notte e stostuidano la ricetta visto che non digerisco…vediamo se ho capito bene: la pasta sfoglia e il cordone di pastachoux li inforno assieme? Una volta sfornati….all’interno va messa la crema chibouste…è buona? er farla tu dici di montare le uova con lo zucchero a mano…ma devono venire spumose? c metterò meno colla di pesce, ma quanta in meno? alla fine la torta si taglia facilmente a fette? scusa lo stressssss

    1. Arrivo in ritardo (ormai cronico), ma arrivo.
      1. Sì, sfoglia e cordone di pasta choux si cuociono insieme.
      2. Una volta sfornati e raffreddati si mette dentro la crema chibouste, che altro non è che una sorta di crema pasticcera più zuccherina e molto più densa (vista la colla di pesce; e, a quanto ho capito, anche più densa di una crema bavarese); il fatto che sia più zuccherina è aumentato dal fatto che poi si unisca alla meringa italiana. La crema non è male, è solo molto dolce e molto densa, quasi collosa. Però non ne va molta nella torta, e credo che contribuisca a darle una certa stabilità (con la pasticcera crollerebbe al taglio, così no). Però per me era un po’ troppo collosa, quindi io avrei provato, ad un secondo tentativo, a ridurre di 1/3 la colla di pesce (per evitare di ridurre troppo), però non ho mai provato. Non vorrei darti consigli sbagliati.
      3. Io monto sempre a mano zucchero e uova per fare qualsiasi tipo di crema (anche la pasticcera), perché a scuola mi dissero “non si è mai visto usare le fruste elettriche o la planetaria per una crema”, e da allora mi attengo a questo dogma. In realtà è anche perché non è necessario che siano stra-montate: io monto a mano per 3-4 minuti al massimo e viene sempre bene. Comunque nulla ti vieta di farlo col frullino elettrico 😉
      4. Si è tagliata molto facilmente a fette, reggendo benissimo! Considera che la mia era una piccola tortina, ma credo che lo stesso valga per una più grossa.
      5. Vista la tua mail, prova a guardare il video di Montersino che ho likato nel post.. se non ricordo male lui ci mette pure il pan di spagna, nella Saint Honorè (io ho fatto una versione più tradizionale francese).. così fai contento il marito 🙂

      Spero di aver risposto a tutto.. sennò, sai dove trovarmi 🙂

      Baci baci
      Giulia

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