The Saint-Honoré
- Level:
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Medium
- Makes:
-
Recipe for approximately 20 items
Puff Pastry
Used products: Puff Pastry
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1 kgflour
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0.7 ozsalt
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0.9 lbwater
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0.8 ozwhite vinegar
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3.5 ozwarm melted butter
Preparation: Puff Pastry
Mix
Used products: Puff Pastry
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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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2.1 ozWhole milk
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0.4 ozglucose
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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13.1 ozwhipping 35% cream
Preparation: Excellence Chocolate Mousse
Cool rapidly
Vanilla and Mascarpone Mousse
Used products: Vanilla and Mascarpone Mousse
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1.1 lb35% cream
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1.8 ozsugar
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1/2 pod(s)vanilla
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8.8 ozmascarpone
Preparation: Vanilla and Mascarpone Mousse
Whisk
Pâte à choux
Used products: Pâte à choux
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5.6 ozWhole milk
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5.6 ozwater
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0.5 ozsugar
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0.2 ozsalt
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5.3 ozbutter
Preparation: Pâte à choux
Boil
Used products: Pâte à choux
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6.3 ozflour
Preparation: Pâte à choux
Pour over and thicken with
Used products: Pâte à choux
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11.6 ozwhole egg(s)
Preparation: Pâte à choux
Add
Bake in 3 cm diameter pastry rings lined with non-stick Fiberpain.
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