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Saint Honoré
Dessert

Saint Honoré

5 hServes 8Nutri-Score D€€€
from @larchitectepatissier6 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • flour (for the inverse puff pastry)Grains500 g
  • butter (cold, for the butter block of the inverse puff pastry)Dairy500 g
  • water (ice cold)Beverages150 ml
  • salt (fine)Spices10 g
  • milk (whole)Dairy500 ml
  • vanilla pod (split and scraped)Spices2 pieces
  • egg yolks (for the vanilla cream)Dairy6 pieces
  • sugar (for the vanilla cream)Pantry150 g
  • cornstarch (sifted)Pantry40 g
  • butter (for the vanilla cream)Dairy50 g
  • water (for the choux pastry)Beverages250 ml
  • butter (for the choux pastry)Dairy100 g
  • salt (for the choux pastry)Spices5 g
  • flour (for the choux pastry)Grains150 g
  • eggs (for the choux pastry)Dairy4 pieces
  • sugar (for the caramel)Pantry200 g
  • salted butter (for the salted butter caramel)Dairy100 g
  • cream (hot, for the salted butter caramel)Dairy150 ml
  • white chocolate (chopped, for the vanilla ganache)Pantry200 g
  • cream (hot, for the vanilla ganache)Dairy200 ml
  • gelatin sheets (soaked in cold water)Pantry4 pieces

per serving

Nutrition

1,203kcal

Carbs
113 g
Proteins
14 g
Fat
78 g
Adapt tools

what you’ll use

Tools

  • Rolling pin
  • Saucepan
  • Mixing bowl
  • Whisk
  • Piping bag
  • Baking tray
  • Oven
  • Stovetop
  • Kitchen thermometer

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 8
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