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Saint Honoré
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Saint Honoré

5 hPara 8Nutri-Score D€€€
de @larchitectepatissier6 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

8 personas
  • flour (for the inverse puff pastry)Cereales500 g
  • butter (cold, for the butter block of the inverse puff pastry)Lácteos500 g
  • water (ice cold)Bebidas150 ml
  • salt (fine)Especias10 g
  • milk (whole)Lácteos500 ml
  • vanilla pod (split and scraped)Especias2 piezas
  • egg yolks (for the vanilla cream)Lácteos6 piezas
  • sugar (for the vanilla cream)Despensa150 g
  • cornstarch (sifted)Despensa40 g
  • butter (for the vanilla cream)Lácteos50 g
  • water (for the choux pastry)Bebidas250 ml
  • butter (for the choux pastry)Lácteos100 g
  • salt (for the choux pastry)Especias5 g
  • flour (for the choux pastry)Cereales150 g
  • eggs (for the choux pastry)Lácteos4 piezas
  • sugar (for the caramel)Despensa200 g
  • salted butter (for the salted butter caramel)Lácteos100 g
  • cream (hot, for the salted butter caramel)Lácteos150 ml
  • white chocolate (chopped, for the vanilla ganache)Despensa200 g
  • cream (hot, for the vanilla ganache)Lácteos200 ml
  • gelatin sheets (soaked in cold water)Despensa4 piezas

por ración

Nutrición

1203kcal

Carbohidratos
113 g
Proteínas
14 g
Grasas
78 g
Adaptar utensilios

lo que usará

Utensilios

  • Rodillo
  • Cazo
  • Bol
  • Varillas
  • Manga pastelera
  • Bandeja de horno
  • Horno
  • Placa de cocina
  • Termómetro de cocina

paso a paso

Preparación

  1. Make the inverse puff pastry

    • Knead the flour with the cold water and salt into a smooth dough (the détrempe).
    • Flatten the butter into a block between sheets of paper.
    • Wrap the butter block around the dough and roll out.
    • Fold and turn the dough several times, chilling between each turn.
    Paso 1

  2. Bake the puff pastry base

    • Roll the puff pastry out thinly and cut a round base.
    • Prick it and bake until golden and crisp.
    Paso 2

  3. Cook the vanilla cream

    • Heat the milk with the split vanilla pod.
    • Whisk the egg yolks with the sugar and cornstarch.
    • Pour the hot milk over the yolks, return to the pan and cook until thickened.
    • Off the heat, stir in the butter and cool.
    Paso 3

  4. Make the choux pastry

    • Bring the water, butter and salt to a boil.
    • Add the flour and stir until the dough dries out.
    • Beat in the eggs one by one until smooth.
    • Pipe small choux and bake until puffed and golden.
    Paso 4

  5. Make the salted butter caramel

    • Cook the sugar to a caramel.
    • Add the salted butter and hot cream, stirring carefully.
    • Cool the caramel.
    Paso 5

  6. Fill and caramelize the choux

    • Fill the mini choux with the salted butter caramel.
    • Dip the tops in caramel and let them set.
    Paso 6

  7. Make the vanilla ganache

    • Pour the hot cream over the white chocolate.
    • Add the soaked gelatin and mix until smooth.
    • Add the vanilla and let the ganache set.
    Paso 7

  8. Assemble the Saint Honoré

    • Spread the vanilla cream over the puff pastry base.
    • Arrange the caramelized choux around the edge.
    • Cover with the vanilla ganache.
    • Top with the remaining choux.
    Paso 8
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