This is my take of the Saint Honore Trifle. I made 1/4 of the recipe and it fits 3 wine glasses.
- The cake is baked in silicone muffin pans, then each are split in half.
- The beurre noisette took a while to make, I almost quit (had no patience) but I didn’t, and the result are so awesome. I had to resist the temptation to dip a piece of bread on it LOL!
- I use apricot jam since it’s what I have in stock.
- Making the spun sugar was interesting. While the corn syrup and sugar was cooking, I realized that my instant read thermometer only measured up to 300 degrees. So I ended up going by color, until I think it’s medium amber. I use 2 small forks taped side by side instead of the cut whisks. My 1st try I got angel’s tears in many places but I continued. Since I only make 1/2 recipe of the caramel, it hardens pretty quickly. Zapped for a few seconds in the microwave melted them a little and I continued. 2nd spun sugar was better, not too many angels tears.
But then I poked my pinkie on one of the sharp sugar edges and it started bleeding, so I stopped. I figured 2 out of 3 is good enough, and was very happy with the result.
All in all I’m loving this experience. It it pretty time consuming to make this Trifle, takes 4 1/2 hours, but it is soooo goooddd! The trifle smells so heavenly of strawberries and it’s lightly sweet and moist and spongy. And as I’m typing this I want one now .