The Saint-Honoré
- Level:
-
Medium
- Makes:
-
Recipe for approximately 20 items
Puff Pastry
Used products: Puff Pastry
-
1 kgflour
-
20 gsalt
-
420 gwater
-
23 gwhite vinegar
-
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
-
60 gwhole milk
-
10 gglucose
Preparation: Excellence Chocolate Mousse
Boil
Used products: Excellence Chocolate Mousse
-
315 g
Preparation: Excellence Chocolate Mousse
Pour over
Used products: Excellence Chocolate Mousse
-
370 gwhipping 35% cream
Preparation: Excellence Chocolate Mousse
Cool rapidly
Vanilla and Mascarpone Mousse
Used products: Vanilla and Mascarpone Mousse
-
500 g35% cream
-
50 gsugar
-
1/2 pod(s)vanilla
-
250 gmascarpone
Preparation: Vanilla and Mascarpone Mousse
Whisk
Pâte à choux
Used products: Pâte à choux
-
160 gwhole milk
-
160 gwater
-
15 gsugar
-
5 gsalt
-
150 gbutter
Preparation: Pâte à choux
Boil
Used products: Pâte à choux
-
180 gflour
Preparation: Pâte à choux
Pour over and thicken with
Used products: Pâte à choux
-
330 gwhole egg(s)
Preparation: Pâte à choux
Add
Bake in 3 cm diameter pastry rings lined with non-stick Fiberpain.
Comments