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Saint Honoré with Croissant Dough, Salted Butter Caramel and Vanilla Whipped Ganache
Dessert

Saint Honoré with Croissant Dough, Salted Butter Caramel and Vanilla Whipped Ganache

5 Std.Für 8Nutri-Score D€€€
von @larchitectepatissier6 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

8 Personen
  • croissant dough (laminated, chilled)Backwaren500 g
  • whole milkMilchprodukte500 ml
  • egg yolksMilchprodukte6 Stücke
  • caster sugarVorräte120 g
  • cornstarchVorräte40 g
  • vanilla pods (split, seeds scraped)Gewürze2 Stücke
  • butter (diced, softened)Milchprodukte250 g
  • caster sugarVorräte200 g
  • heavy cream (warm)Milchprodukte200 ml
  • salted butter (diced)Milchprodukte80 g
  • fleur de selGewürze3 g
  • waterAndere125 ml
  • butter (diced)Milchprodukte50 g
  • all-purpose flour (sifted)Getreide75 g
  • eggs (beaten)Milchprodukte2 Stücke
  • caster sugar (for caramelizing)Vorräte100 g
  • heavy cream (cold)Milchprodukte400 ml
  • mascarpone (cold)Milchprodukte100 g
  • powdered sugar (sifted)Vorräte40 g

pro Portion

Nährwerte

822kcal

Kohlenhydrate
78 g
Eiweiß
10 g
Fett
53 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Stielkasserolle
  • Rührschüssel
  • Schneebesen
  • Knetmaschine
  • Spritzbeutel
  • Backblech
  • Backofen
  • Nudelholz
  • Küchenthermometer

Schritt für Schritt

Zubereitung

  1. Make the vanilla pastry cream

    • Heat the milk with the scraped vanilla seeds and pods.
    • Whisk the egg yolks with the sugar and cornstarch until pale.
    • Pour the hot milk over the yolks, return to the pan and cook until thickened.
    • Off the heat, whisk in the butter, then cool completely.
    Schritt 1

  2. Make the salted butter caramel

    • Cook the sugar to a dry amber caramel.
    • Add the warm cream carefully and stir until smooth.
    • Stir in the salted butter and fleur de sel, then cool.
    Schritt 2

  3. Make the choux pastry

    • Bring the water and butter to a boil, then add the flour and dry out the paste.
    • Beat in the eggs gradually until the dough is smooth and glossy.
    • Pipe small choux and larger choux on a tray.
    Schritt 3

  4. Bake the choux

    • Bake the choux until puffed and golden.
    • Cool on a rack.
    Schritt 4

  5. Bake the croissant dough base

    • Roll the laminated croissant dough and cut a round base.
    • Bake until crisp and golden, then cool.
    Schritt 5

  6. Caramelize the choux

    • Dip the choux tops in caramel or coat them lightly.
    • Let the caramel set.
    Schritt 6

  7. Whip the vanilla ganache

    • Whip the cold cream with the mascarpone, powdered sugar and vanilla.
    • Whip to a firm piping consistency.
    Schritt 7

  8. Assemble the Saint Honoré

    • Fill the croissant base with vanilla pastry cream.
    • Spread a layer of salted butter caramel.
    • Arrange the caramelized choux around the edge.
    • Pipe the vanilla whipped ganache and top with a small choux.
    Schritt 8
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