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St. Honoré
Dessert

St. Honoré

3 hPour 8Nutri-Score D€€€
par @whatveroeats2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • puff pastry (ready-rolled, chilled)Produits frais320 g
  • whole milkProduits laitiers500 ml
  • vanilla bean (split, seeds scraped)Épices1 morceau
  • egg yolksProduits laitiers6 morceaux
  • granulated sugarÉpicerie120 g
  • cornstarchÉpicerie40 g
  • butter (cubed, softened)Produits laitiers50 g
  • waterAutres125 ml
  • butter (for the choux)Produits laitiers50 g
  • all-purpose flour (sifted)Céréales75 g
  • eggs (beaten)Produits laitiers2 morceaux
  • saltÉpices2 g
  • granulated sugar (for the caramel)Épicerie200 g
  • heavy cream (cold)Produits laitiers250 ml
  • white chocolate (chopped)Épicerie150 g
  • vanilla bean (split, seeds scraped)Épices1 morceau

par portion

Nutrition

549kcal

Glucides
60 g
Protéines
7 g
Lipides
31 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

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

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 7
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