Recipe: Saint Honoré
Recipe from Saint Honoré I have already been asked to tackle this masterpiece of pastry for a while. As good as it is beautiful, I took great pleasure in preparing and tasting it, thinking of bringing the base so that it is waterproof, this will allow the puff pastry to remain crisp. Be careful with the fingers with the hot caramel, I remember a few scorching tests, but this caramel is so good… Today the Saint Honoré comes in many variations and even in an individual version.
- Saint Honoré recipe for 10 people:
- 300 g of puff pastry
- 400 g of choux pastry as here
- 255 g of caster sugar
- 50 g of water
- 1 lemon juice
- 3 egg whites
- 175 g milk
- 250 g of thin cream
- 2 egg yolks
- 15 g of cornstarch
- 1 gelatin sheet
- 10 g of brown sugar.
- 1 vanilla pod
- Roll out the puff pastry, cut a circle the size of your St Honoré.
- Prick the dough and sow the 10 g of brown sugar.
- Make the choux pastry with the recipe here.
- Fill a bag with a nozzle of 10.
- Place a crown 5 mm from the edge of your puff pastry circle with the choux pastry in the nozzle.
- Pass a brush soaked in melted butter over the choux pastry crown.
- Bake in a hot oven at 190 ° rotating heat for 25 minutes.
- Poach the choux buns on a baking sheet lined with plastic wrap.
- Butter the tops of the cabbages.
- Bake in the hot oven at 180 ° for 15 minutes.
- Cook 125 g of sugar in a saucepan with 50 g of water.
- Stop cooking as soon as the caramel reaches the color.
- Dip the choux pastry in the caramel (be careful, it’s hot, it’s very hot).
- Start your crown of cabbage by sticking them with the caramel.
- Whip the egg whites with 75 g of sugar.
- Split the vanilla pod in half and scrape it over the milk.
- Heat the milk with 50 g of cream and 20 g of sugar.
- Blanch the egg yolks with 20 g of sugar and the cornstarch.
- Pour the milk as soon as it begins to boil over the blanched egg yolks.
- Whisk vigorously constantly, as the temperature rises.
- Soak the gelatin sheet in cold water.
- Incorporate the gelatin in the preparation at the first simmering and stop the cooking of the pastry cream.
- Pour the hot pastry cream over the meringue.
- Gently fold in using a marquise.
- Pierce the cabbages with a small point.
- Use a bag with a small nozzle filled with Crème St Honoré and fill the choux pastry.
- Place the cream at St Honoré in the bottom of your St Honoré.
- Whip the remaining cream into whipped cream and place there on the st honoré cream.
Preparation time: 40 minutes
Cooking time: 15 minutes
Number of people: 10
4 star rating: 1 review
What wine to drink with: Saint Honoré
My favorite wine for this recipe: Mont louis sur Loire Cépage Chenin blanc
Temperature between 8 ° and 10 °
Heat the milk and butterAdd flourHeat and dryAdd the egg yolksTo mix togetherRoll out the puff pastryChoux pastry ribbonCooked doughBaking choux pastryCooked choux pastryZoom on cabbagePaste the caramel choux pastry<img src="/wp-content/uploads/2021/09/5790287256598683376.jpg" class="aligncenter"