the saint-Honore
A classic of French pastry.
RECIPE INFO
Servings
8
Time to make
4h00
Cooking time
1h40
LIST OF INGREDIENTS
Inverted puff pastry
| Ingredients | Quantity |
|---|---|
| Dry butter | 375 g |
| Pastry Flour | 150 g |
| All-purpose Flour | 350 g |
| Melted butter | 115 g |
| Water | 150 g |
| Fleur de sel | 15 g |
| White vinegar | 1 tbsp |
| Butter | 30 g |
| Brown sugar | QS |
Choux pastry
| Ingredients | Quantity |
|---|---|
| Milk | 70 g |
| Water | 70 g |
| Fine salt | 2 g |
| Superfine sugar | 5 g |
| Butter | 60 g |
| Pastry Flour | 80 g |
| Whole egg | x3 (140 g) |
| + for cooking | |
| Deodorized coconut oil | QS |
| Powdered sugar | QS |
Whipped cream
| Ingredients | Quantity |
|---|---|
| Whipping cream (+30% fat) | 250 g |
| Superfine sugar | 30 g |
| Mascarpone cheese | 80 g |
| Gelatin (200 blooms) | 2 g |
| Water | 12 g |
| Vanilla bean | x1 |
Pastry cream
| Ingredients | Quantity |
|---|---|
| Whole milk | 500 g |
| Egg yolk | x4-5 (80 g) |
| Superfine sugar | 75 g |
| All-Purpose Flour | 25 g |
| Pastry cream powder (starch) | 25 g |
| Vanilla bean | x1 |
| Butter | 35 g |
Caramel
| Ingredients | Quantity |
|---|---|
| Water | 100 g |
| Glucose syrup | 30 g |
| Superfine sugar | 300 g |
Instructions
EQUIPMENT
VIDEO RECIPE
NOTES
⚠ Opt for a simple or sophisticated decoration
