Thanks Rachel, Matthew, and Rozanne for the comments.
Matthew, the trifle in wine glasses idea came to me exactly because I didn’t want to have to much on hand. There’s only 2 of us in the house and the trifle feeds 14!
Beware of flying-spinning golden sugar threads - I made the mistake of doing it barefoot - need I say more? Blistering angels’ tears on tops of toes and then walking across searing tear-studded newspaper, hot dots sticking to feet bottoms. Ow.LOL. I just made this trifle again, as we speak it is residing in the fridge for tomorrow’s annual ladies’ luncheon [my book club where we chat more than we read - I know that is nothing new]- At any rate the gorgeous spun sugar is in the freezer, happily I hope. I stored the leftover sugar in there last time and it seemed to hold up well, so we’ll see. Just thought I would stop by and post latest. Also, When I went to spread the chiboult cream it was kind of gloppy. I whisked it a bit, stuck it in the microwave for a second, but it was still gloppy so I just spread it in there anyhow. The last layer, wouldn’t you know, it began to act like whipped cream and patisserie folded together, creamy and fluffy. guess next time I will bring closer to room temp before using. Live and learn. The strawberries were a surprise this time. Although from California they were red inside. I rinsed them in vinegar and water and dried them. Macerated in castor sugar for 30 minutes or so. Delish. If I had any problem it is not having a silicone, or any other, pot holder adequate to accommodate the heat of the sugar pot. Does anyone have one? Thanks. j
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 .
Jenn I love the idea of baking the ‘muffins’ in silicone and then halving them for those huge goblets. That looked so elegant.
Thanks a lot Joan! I like this look a lot too.
Hope to see the picture of your 2nd trifle. What a feat to make 2 trifle in the same month! Kudos to you .
Joan, I look forward to seeing it! Pretty please, could you post a picture?
Aw shucks, Julie, thought you’d never ask. Hope the crown survives the night. I asked my friend to bring her camera tomorrow.
The ladies thought the trifle in its entirety was absolutely fabulous. The Crown was really glorious after having been frozen overnight but quickly lessened in size and became sticky because of the high humidity here but nonetheless delicious.
Aw shucks, Julie, thought you’d never ask. Hope the crown survives the night. I asked my friend to bring her camera tomorrow.
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