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Saint Honoré with Croissant Dough, Salted Butter Caramel and Vanilla Whipped Ganache
Dessert

Saint Honoré with Croissant Dough, Salted Butter Caramel and Vanilla Whipped Ganache

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

wat je nodig hebt

Ingrediënten

8 personen
  • croissant dough (laminated, chilled)Bakkerij500 g
  • whole milkZuivel500 ml
  • egg yolksZuivel6 stukken
  • caster sugarVoorraadkast120 g
  • cornstarchVoorraadkast40 g
  • vanilla pods (split, seeds scraped)Kruiden en specerijen2 stukken
  • butter (diced, softened)Zuivel250 g
  • caster sugarVoorraadkast200 g
  • heavy cream (warm)Zuivel200 ml
  • salted butter (diced)Zuivel80 g
  • fleur de selKruiden en specerijen3 g
  • waterOverig125 ml
  • butter (diced)Zuivel50 g
  • all-purpose flour (sifted)Granen75 g
  • eggs (beaten)Zuivel2 stukken
  • caster sugar (for caramelizing)Voorraadkast100 g
  • heavy cream (cold)Zuivel400 ml
  • mascarpone (cold)Zuivel100 g
  • powdered sugar (sifted)Voorraadkast40 g

per portie

Voedingswaarden

822kcal

Koolhydraten
78 g
Eiwitten
10 g
Vetten
53 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

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

stap voor stap

Bereiding

  1. Make the vanilla pastry cream

    • Heat the milk with the scraped vanilla seeds and pods.
    • Whisk the egg yolks with the sugar and cornstarch until pale.
    • Pour the hot milk over the yolks, return to the pan and cook until thickened.
    • Off the heat, whisk in the butter, then cool completely.
    Stap 1

  2. Make the salted butter caramel

    • Cook the sugar to a dry amber caramel.
    • Add the warm cream carefully and stir until smooth.
    • Stir in the salted butter and fleur de sel, then cool.
    Stap 2

  3. Make the choux pastry

    • Bring the water and butter to a boil, then add the flour and dry out the paste.
    • Beat in the eggs gradually until the dough is smooth and glossy.
    • Pipe small choux and larger choux on a tray.
    Stap 3

  4. Bake the choux

    • Bake the choux until puffed and golden.
    • Cool on a rack.
    Stap 4

  5. Bake the croissant dough base

    • Roll the laminated croissant dough and cut a round base.
    • Bake until crisp and golden, then cool.
    Stap 5

  6. Caramelize the choux

    • Dip the choux tops in caramel or coat them lightly.
    • Let the caramel set.
    Stap 6

  7. Whip the vanilla ganache

    • Whip the cold cream with the mascarpone, powdered sugar and vanilla.
    • Whip to a firm piping consistency.
    Stap 7

  8. Assemble the Saint Honoré

    • Fill the croissant base with vanilla pastry cream.
    • Spread a layer of salted butter caramel.
    • Arrange the caramelized choux around the edge.
    • Pipe the vanilla whipped ganache and top with a small choux.
    Stap 8
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