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Saint Honoré
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Saint Honoré

5 uVoor 8Nutri-Score D€€€
van @larchitectepatissier6 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

8 personen
  • flour (for the inverse puff pastry)Granen500 g
  • butter (cold, for the butter block of the inverse puff pastry)Zuivel500 g
  • water (ice cold)Dranken150 ml
  • salt (fine)Kruiden en specerijen10 g
  • milk (whole)Zuivel500 ml
  • vanilla pod (split and scraped)Kruiden en specerijen2 stukken
  • egg yolks (for the vanilla cream)Zuivel6 stukken
  • sugar (for the vanilla cream)Voorraadkast150 g
  • cornstarch (sifted)Voorraadkast40 g
  • butter (for the vanilla cream)Zuivel50 g
  • water (for the choux pastry)Dranken250 ml
  • butter (for the choux pastry)Zuivel100 g
  • salt (for the choux pastry)Kruiden en specerijen5 g
  • flour (for the choux pastry)Granen150 g
  • eggs (for the choux pastry)Zuivel4 stukken
  • sugar (for the caramel)Voorraadkast200 g
  • salted butter (for the salted butter caramel)Zuivel100 g
  • cream (hot, for the salted butter caramel)Zuivel150 ml
  • white chocolate (chopped, for the vanilla ganache)Voorraadkast200 g
  • cream (hot, for the vanilla ganache)Zuivel200 ml
  • gelatin sheets (soaked in cold water)Voorraadkast4 stukken

per portie

Voedingswaarden

1.203kcal

Koolhydraten
113 g
Eiwitten
14 g
Vetten
78 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Deegroller
  • Steelpan
  • Mengkom
  • Garde
  • Spuitzak
  • Bakplaat
  • Oven
  • Kookplaat
  • Keukenthermometer

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 8
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