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Saint Honoré
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Saint Honoré

5 godz.Porcje: 8Nutri-Score D€€€
od @larchitectepatissier6 importówugotowano 0 razy
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Składniki

8 osób
  • flour (for the inverse puff pastry)Produkty zbożowe500 g
  • butter (cold, for the butter block of the inverse puff pastry)Nabiał500 g
  • water (ice cold)Napoje150 ml
  • salt (fine)Przyprawy10 g
  • milk (whole)Nabiał500 ml
  • vanilla pod (split and scraped)Przyprawy2 kawałki
  • egg yolks (for the vanilla cream)Nabiał6 kawałki
  • sugar (for the vanilla cream)Spiżarnia150 g
  • cornstarch (sifted)Spiżarnia40 g
  • butter (for the vanilla cream)Nabiał50 g
  • water (for the choux pastry)Napoje250 ml
  • butter (for the choux pastry)Nabiał100 g
  • salt (for the choux pastry)Przyprawy5 g
  • flour (for the choux pastry)Produkty zbożowe150 g
  • eggs (for the choux pastry)Nabiał4 kawałki
  • sugar (for the caramel)Spiżarnia200 g
  • salted butter (for the salted butter caramel)Nabiał100 g
  • cream (hot, for the salted butter caramel)Nabiał150 ml
  • white chocolate (chopped, for the vanilla ganache)Spiżarnia200 g
  • cream (hot, for the vanilla ganache)Nabiał200 ml
  • gelatin sheets (soaked in cold water)Spiżarnia4 kawałki

na porcję

Wartości odżywcze

1203kcal

Węglowodany
113 g
Białko
14 g
Tłuszcz
78 g
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Przybory

  • Wałek do ciasta
  • Rondel
  • Miska
  • Trzepaczka
  • Rękaw cukierniczy
  • Blacha do pieczenia
  • Piekarnik
  • Płyta kuchenna
  • Termometr kuchenny

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 8
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