The Saint Honoré

The St. Honoré cake is named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), bishop of Amiens. This classic French dessert is a circle of puff pastry at its base with a ring of pâte à choux piped on the outer edge. Enjoy our recipe!

The Saint Honoré

EXCELLENCE DARK COUVERTURE CHOCOLATE 55%
Recipe for approximately 20 items

 

PUFF PASTRY

Mix together to form a paste
1 kg Flour - 20 g Salt - 420 g Water - 23 g White vinegar - 100 g Warm melted butter.

Roll out the paste into an oblong and cover half of the paste with 1 kg Layering butter A.O.C.  Then do the turns as below.

Make 4 single turns plus 1 double turn.

Roll out 40/60 rectangles and bake at 200°C.

EXCELLENCE CHOCOLATE MOUSSE

Boil
60 g Whole milk - 10 g Glucose

Pour over
315 g Cacao Barry Excellence dark couverture chocolate 55%

At 40°C add 370 g Whipped cream 35% fat

VANILLA AND MASCARPONE MOUSSE

Whisk
500 g Whipping cream 35% fat - 50 g Caster sugar - 1/2 Vanilla pod - 250 g Mascarpone

CHOUX PASTRY

Bring to the boil
160 g Whole milk - 160 g Water - 15 g Caster sugar - 5 g Salt - 150 g Fresh butter

Add in the flour and cook out using 180 g Flour.

Cool slightly and add
330 g Egg(s)

Bake in 3 cm diameter pastry rings lined with non-stick Fiberpain®.