For the dough
1 1/4 cup all-purpose flour (150 g)
1/3 cup cold butter, cut into small pieces (65 g)
2 tablespoons cold water
For the caramelines
1 cup water (240 ml)
1/2 cup cold butter (100 g)
1/2 teaspoon salt
1/2 cup all-purpose flour (120 g)
3 large eggs
Butter for greasing
For the creme
1 1/4 cups milk (300 ml)
1 tablespoon vanilla extract
1 egg
1/3 cup all-purpose flour (40 g)
2 tablespoons cold butter
For the meringue
4 large egg whites
1 1/3 cups granulated sugar (240 g)
1/2 cup water (120 ml)
For the dough
1 1/4 cup all-purpose flour (150 g)
1/3 cup cold butter, cut into small pieces (65 g)
2 tablespoons cold water
For the caramelines
1 cup water (240 ml)
1/2 cup cold butter (100 g)
1/2 teaspoon salt
1/2 cup all-purpose flour (120 g)
3 large eggs
Butter for greasing
For the creme
1 1/4 cups milk (300 ml)
1 tablespoon vanilla extract
1 egg
1/3 cup all-purpose flour (40 g)
2 tablespoons cold butter
For the meringue
4 large egg whites
1 1/3 cups granulated sugar (240 g)
1/2 cup water (120 ml)
Assemble the cake: Preheat the oven to 180°C
Grease a large baking dish with butter
Make the dough: In a small bowl, mix together the flour and cold butter until it forms a crumbly mixture
Shape the dough: Divide the dough into two portions and shape each portion into a cylinder
Bake the cake: Place the cylinders on a baking sheet lined with parchment paper and bake for 40 minutes
Let it cool: Allow the cake to cool completely before assembling the Saint-Honor Cake
Melt the caramel: In a small saucepan, melt the sugar over medium heat, stirring constantly
Caramelize the sugar: Once the sugar has melted, continue cooking until it turns a deep amber color (about 7 minutes)
Stop the cooking process: Remove the saucepan from the heat and carefully pour in cold water to stop the cooking process
This will help prevent the caramel from burning
Melt the creme: In a medium saucepan, melt the butter over medium heat, then add the milk, vanilla extract, egg, and flour
Stir until smooth (about 8 minutes)
Let it cool: Allow the creme to cool completely before assembling the Saint-Honor Cake
Whip the meringue: In a stand mixer, beat the egg whites until stiff peaks form
Melt the sugar: In a small saucepan, melt the sugar over medium heat, stirring constantly
Once melted, remove from heat and let cool slightly
Make the meringue: With the stand mixer still running, slowly add the cooled sugar to the beaten egg whites (about 10 minutes)
Assemble the cake: Reheat the creme in a microwave-safe bowl for about 30 seconds
Pour the creme into the cooled cake and spread evenly
Garnish with caramel: Use a spoon or piping bag to drizzle the melted caramel over the top of the cake, creating a decorative design
Serve: Slice the cake and serve immediately.
