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