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Saint Honoré
Dessert

Saint Honoré

5 hPour 8Nutri-Score D€€€
par @larchitectepatissier6 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • flour (for the inverse puff pastry)Céréales500 g
  • butter (cold, for the butter block of the inverse puff pastry)Produits laitiers500 g
  • water (ice cold)Boissons150 ml
  • salt (fine)Épices10 g
  • milk (whole)Produits laitiers500 ml
  • vanilla pod (split and scraped)Épices2 morceaux
  • egg yolks (for the vanilla cream)Produits laitiers6 morceaux
  • sugar (for the vanilla cream)Épicerie150 g
  • cornstarch (sifted)Épicerie40 g
  • butter (for the vanilla cream)Produits laitiers50 g
  • water (for the choux pastry)Boissons250 ml
  • butter (for the choux pastry)Produits laitiers100 g
  • salt (for the choux pastry)Épices5 g
  • flour (for the choux pastry)Céréales150 g
  • eggs (for the choux pastry)Produits laitiers4 morceaux
  • sugar (for the caramel)Épicerie200 g
  • salted butter (for the salted butter caramel)Produits laitiers100 g
  • cream (hot, for the salted butter caramel)Produits laitiers150 ml
  • white chocolate (chopped, for the vanilla ganache)Épicerie200 g
  • cream (hot, for the vanilla ganache)Produits laitiers200 ml
  • gelatin sheets (soaked in cold water)Épicerie4 morceaux

par portion

Nutrition

1 203kcal

Glucides
113 g
Protéines
14 g
Lipides
78 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Rouleau à pâtisserie
  • Casserole
  • Saladier
  • Fouet
  • Poche à douille
  • Plaque de cuisson
  • Four
  • Plaque de cuisson
  • Thermomètre de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 8
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