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St. Honoré
Dessert

St. Honoré

3 uVoor 8Nutri-Score D€€€
van @whatveroeats2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

8 personen
  • puff pastry (ready-rolled, chilled)Vers320 g
  • whole milkZuivel500 ml
  • vanilla bean (split, seeds scraped)Kruiden en specerijen1 stuk
  • egg yolksZuivel6 stukken
  • granulated sugarVoorraadkast120 g
  • cornstarchVoorraadkast40 g
  • butter (cubed, softened)Zuivel50 g
  • waterOverig125 ml
  • butter (for the choux)Zuivel50 g
  • all-purpose flour (sifted)Granen75 g
  • eggs (beaten)Zuivel2 stukken
  • saltKruiden en specerijen2 g
  • granulated sugar (for the caramel)Voorraadkast200 g
  • heavy cream (cold)Zuivel250 ml
  • white chocolate (chopped)Voorraadkast150 g
  • vanilla bean (split, seeds scraped)Kruiden en specerijen1 stuk

per portie

Voedingswaarden

549kcal

Koolhydraten
60 g
Eiwitten
7 g
Vetten
31 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

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

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 7
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