Saint-Honoré

1. Mix the bread flour, salt flower, egg yolks, water, cream and cacao powder, using a hook till the dough is combined.
2. Reserve in refrigerator.
3. Mix the butter and pastry flour.
4. Reserve in refrigerator.
5. Once cold, proceed to 6 single turns, refrigerate for 1 hour after each 2 turns.
6. Cut and bake at 180°C for 35mIn.

1. Bring the milk to a simmer.
2. Mix the cornstarch, sugar and cacao powder.
3. Add to the egg yolks.
4. Temper the egg yolks mix with warm milk.
5. Bring to a boil.
6. Pour over the chocolate.
7. Blend.

1. Bring the milk, water, butter, sugar and salt flower to a simmer.
2. Add the sifted pastry flour and cacao powder.
3. Dry the paste on low heat.
4. Transfer to a mixer with a paddle attachment.
5. Add the eggs one at a time on low speed.
6. Pipe and bake at 180°C for 45min.

1. Caramelize the sugar.
2. Roast the hazelnuts.
3. Pour the caramelized sugar over the hazelnut, nibs and fleur de sel.
4. Blend to consistency.

1. Whip the cream and add sugar step by step to soft peak.
2. Add the vanilla beans in the end.

1. Mix the cacao powder with water.
2. Add sugar and glucose.
3. Cook to 165°C.

1. Glaze half of the choux with the caramel.
2. Fill the choux with the praline filling.
3. Pipe a doll up of pastry cream into the puff pastry.
4. Place a non glazed choux into the puff pastry.
5. Top with a doll up of pastry cream.
6. Pipe a layer of praline filling.
7. Pipe Chantilly.
8. Add a glazed choux.

TIPS : Do not overstack the layers of puff pastry, it will be too heavy for the puff pastry to rise.