The Saint-Honoré

Used Cacao Barry products
Fall / Winter

The Saint-Honoré

Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 2
Dosage
Recipe for approximately 20 items
Used Cacao Barry products
Recipe components

Puff Pastry

IngredientsPreparation
  • 1kg
    flour
  • 20g
    salt
  • 420g
    water
  • 23g
    white vinegar
  • 100g
    warm melted butter

Mix

  • 1kg
    layering butter A.O.C.

Add during turns

Make 4 simple turns plus 1 double turn.
Roll out 40/60 rectangles and bake at 200°C.

Excellence Chocolate Mousse

IngredientsPreparation
  • 60g
    whole milk
  • 10g
    glucose

Boil

Pour over

  • 370g
    whipping 35% cream

Cool rapidly

Vanilla and Mascarpone Mousse

IngredientsPreparation
  • 500g
    35% cream
  • 50g
    sugar
  • 1pod(s)
    vanilla
  • 250g
    mascarpone

Whisk

Pâte à choux

IngredientsPreparation
  • 160g
    whole milk
  • 160g
    water
  • 15g
    sugar
  • 5g
    salt
  • 150g
    butter

Boil

  • 180g
    flour

Pour over and thicken with

  • 330g
    whole egg(s)

Add

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