ST. Honoré Cream Recipe (Custard)

(for use in st. honoré cake, cream cakes, eclairs, etc.)

1 pint of milk. Grated rind of lemon. 2/3 cup of flour. The yolks of six eggs. 1 cup of sugar. The whites of six eggs. 1/2 teaspoonful of salt.

Prepare as English cream No. 2, adding the grated rind of lemon with the flour and the whites of eggs, beaten stiff, at the last.

ST. Honoré Cake Recipe

Cut out a round of pastry, either chopped or flaky, about ten inches in diameter, dispose on a baking-sheet and brush over the edge with cold water. Have ready some chou paste. (See Eclairs in chapter on Cake.) With a forcing-bag and plain tube half an inch in diameter press a circle of chou paste upon the edge of the pastry, to form a border; prick the round of pastry with a fork and brush over the chou paste with beaten egg. Bake in an oven with strong heat below about twenty minutes. Make small round cakes with the rest of the paste and bake until they feel light when taken in the hand. Boil a cup of sugar and half a cup of water to the crack stage (it will be slightly yellow or caramel color), dip the small cakes, one by one, into the candy and arrange them symmetrically upon the border of the cake; dip preserved cherries, one by one, into the hot candy and dispose on the top of each cake. Fill the centre with cold St. Honoré or frangipanni cream, piling it high in the centre. Serve very cold.