The Saint-Honoré
- Level:
-
Medium
- Makes:
-
Recipe for approximately 20 items
Puff Pastry
Used products: Puff Pastry
-
1 kgFlour
-
0.7 ozSalt
-
0.9 lbWater
-
0.8 ozWhite vinegar
-
3.5 ozWarm 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
-
2.1 ozWhole milk
-
0.4 ozGlucose
Preparation: Excellence Chocolate Mousse
Boil
Used products: Excellence Chocolate Mousse
Preparation: Excellence Chocolate Mousse
Pour over
Used products: Excellence Chocolate Mousse
-
13.1 ozWhipping 35% cream
Preparation: Excellence Chocolate Mousse
Cool rapidly
Vanilla and Mascarpone Mousse
Used products: Vanilla and Mascarpone Mousse
-
1.1 lb35% cream
-
1.8 ozSugar
-
1/2 pod(s)Vanilla
-
8.8 ozMascarpone
Preparation: Vanilla and Mascarpone Mousse
Whisk
Pâte à choux
Used products: Pâte à choux
-
5.6 ozWhole milk
-
5.6 ozWater
-
0.5 ozSugar
-
0.2 ozSalt
-
5.3 ozButter
Preparation: Pâte à choux
Boil
Used products: Pâte à choux
-
6.3 ozFlour
Preparation: Pâte à choux
Pour over and thicken with
Used products: Pâte à choux
-
11.6 ozWhole egg(s)
Preparation: Pâte à choux
Add
Bake in 3 cm diameter pastry rings lined with non-stick Fiberpain.
Comments