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

what you need

Ingredients

8 people
  • croissant dough (laminated, chilled)Bakery500 g
  • whole milkDairy500 ml
  • egg yolksDairy6 pieces
  • caster sugarPantry120 g
  • cornstarchPantry40 g
  • vanilla pods (split, seeds scraped)Spices2 pieces
  • butter (diced, softened)Dairy250 g
  • caster sugarPantry200 g
  • heavy cream (warm)Dairy200 ml
  • salted butter (diced)Dairy80 g
  • fleur de selSpices3 g
  • waterOther125 ml
  • butter (diced)Dairy50 g
  • all-purpose flour (sifted)Grains75 g
  • eggs (beaten)Dairy2 pieces
  • caster sugar (for caramelizing)Pantry100 g
  • heavy cream (cold)Dairy400 ml
  • mascarpone (cold)Dairy100 g
  • powdered sugar (sifted)Pantry40 g

per serving

Nutrition

822kcal

Carbs
78 g
Proteins
10 g
Fat
53 g
Adapt tools

what you’ll use

Tools

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

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Bake the choux

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

  5. Bake the croissant dough base

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

  6. Caramelize the choux

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

  7. Whip the vanilla ganache

    • Whip the cold cream with the mascarpone, powdered sugar and vanilla.
    • Whip to a firm piping consistency.
    Step 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.
    Step 8
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