The Saint-Honoré
- Level:
-
Medium
- Makes:
-
Recipe for approximately 20 items
Puff Pastry
Used products: Puff Pastry
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1 kgflour
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20 gsalt
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420 gwater
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23 gwhite vinegar
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100 gwarm melted butter
Preparation: Puff Pastry
Mix
Used products: Puff Pastry
-
1 kglayering butter A.O.C.
Preparation: Puff Pastry
Add during turns
Make 4 simple turns plus 1 double turn.
Roll out 40/60 rectangles and bake at 200°C.
Excellence Chocolate Mousse
Used products: Excellence Chocolate Mousse
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60 gWhole milk
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10 gglucose
Preparation: Excellence Chocolate Mousse
Boil
Used products: Excellence Chocolate Mousse
Preparation: Excellence Chocolate Mousse
Pour over
Used products: Excellence Chocolate Mousse
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370 gwhipping 35% cream
Preparation: Excellence Chocolate Mousse
Cool rapidly
Vanilla and Mascarpone Mousse
Used products: Vanilla and Mascarpone Mousse
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500 g35% cream
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50 gsugar
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1/2 pod(s)vanilla
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250 gmascarpone
Preparation: Vanilla and Mascarpone Mousse
Whisk
Pâte à choux
Used products: Pâte à choux
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160 gWhole milk
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160 gwater
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15 gsugar
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5 gsalt
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150 gbutter
Preparation: Pâte à choux
Boil
Used products: Pâte à choux
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180 gflour
Preparation: Pâte à choux
Pour over and thicken with
Used products: Pâte à choux
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330 gwhole egg(s)
Preparation: Pâte à choux
Add
Bake in 3 cm diameter pastry rings lined with non-stick Fiberpain.
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