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St. Honoré
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St. Honoré

3 hPara 8Nutri-Score D€€€
de @whatveroeats2 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

8 personas
  • puff pastry (ready-rolled, chilled)Fresco320 g
  • whole milkLácteos500 ml
  • vanilla bean (split, seeds scraped)Especias1 pieza
  • egg yolksLácteos6 piezas
  • granulated sugarDespensa120 g
  • cornstarchDespensa40 g
  • butter (cubed, softened)Lácteos50 g
  • waterOtro125 ml
  • butter (for the choux)Lácteos50 g
  • all-purpose flour (sifted)Cereales75 g
  • eggs (beaten)Lácteos2 piezas
  • saltEspecias2 g
  • granulated sugar (for the caramel)Despensa200 g
  • heavy cream (cold)Lácteos250 ml
  • white chocolate (chopped)Despensa150 g
  • vanilla bean (split, seeds scraped)Especias1 pieza

por ración

Nutrición

549kcal

Carbohidratos
60 g
Proteínas
7 g
Grasas
31 g
Adaptar utensilios

lo que usará

Utensilios

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

paso a paso

Preparación

  1. Bake the puff pastry base

    • Roll the puff pastry out and cut a round base.
    • Prick with a fork and bake at 180 °C until golden and crisp.
    • Cool completely on a rack.
    Paso 1

  2. Make the vanilla pastry cream

    • Heat the milk with the vanilla bean and seeds.
    • 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, covered.
    Paso 2

  3. Make the choux pastry

    • Bring the water, butter and salt to a boil.
    • Add the flour and stir until the dough pulls away from the pan.
    • Beat in the eggs gradually until smooth and glossy.
    Paso 3

  4. Pipe and bake the choux

    • Pipe small choux buns onto a baking tray.
    • Bake at 180 °C until puffed and golden.
    • Cool, then fill with pastry cream.
    Paso 4

  5. Coat the choux in caramel

    • Melt the sugar into a golden caramel.
    • Dip the top of each filled choux bun in the caramel.
    • Let set on a tray.
    Paso 5

  6. Whip the vanilla ganache

    • Heat the cream with the vanilla bean and seeds.
    • Pour over the white chocolate and stir until smooth.
    • Chill, then whip until light and fluffy.
    Paso 6

  7. Assemble the St. Honoré

    • Spread pastry cream over the puff pastry base.
    • Pipe the whipped ganache around the edge.
    • Arrange the caramel-coated choux on top.
    Paso 7
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