Revised  St Honoré
  • Timeless Classics
Famous pastry, named for the French patron saint of bakers and pastry chefs. Our version of St Honoré will make you feel like a saint!
Famous pastry, named for the French patron saint of bakers and pastry chefs. Our version of St Honoré will make you feel like a saint!
Shelf life:
3 days
Conservation:
+4°C
Containing: 5 Components

Cocoa Puff Pastry

Ingredients: Cocoa Puff Pastry

Preparation: Cocoa Puff Pastry


1. Mix the Flour #1 with the Dry butter.
2. Spread it in rectangle shape of 20x20cm.
3. Place it in the fridge for 1 hour.
4. Mix the flour #2 with the cocoa powder, salt, water.
5. Add the soften butter.
6. Give a rest in the fridge for 1 hour.
7. Spread it in rectangle shape of 25x21cm.
8. Add the butter and give 2 single tours and 2 double tours, with a rest in the fridge for 30 minutes between each tours.
 

Pate a choux

Ingredients: Pate a choux

  • 3.5 oz
    Milk full fat
  • 3.5 oz
    water
  • 0.2 oz
    sugar
  • 0.1 oz
    salt
  • 3.2 oz
    butter
  • 3.9 oz
    flour
  • 6.3 oz
    whole eggs
  • 1.8 oz
    Milk full fat

Preparation: Pate a choux


1. Bring milk, water, sugar, salt and pure almond paste to boil.
2. Add the flour (previously sifted).
3. When the mix is around 65-70°C, add the whole eggs step by step.
4. Add the warmed milk little by little until you obtain the desired texture.
5. With a plain nozzle of 8mm diameter, pipe a small choux into a silpain.
6. Bake in the oven at 175°C for 30 to 35 minutes.

Light Cream Zephyr 34%

Ingredients: Light Cream Zephyr 34%

Preparation: Light Cream Zephyr 34%


1. Make pastry cream with milk, egg yolks, sugar and cornstarch.
2. Pour over the Zéphyr 34% and the cocoa butter.
3. Mix well using a hand blender.
4. Put in the fridge until the cream is at 4°C.
5. Add the whipped cream.
 

Tanzanie 75% Cream

Ingredients: Tanzanie 75% Cream

Preparation: Tanzanie 75% Cream


1. Make pastry cream with milk, egg yolk, sugar and cornstarch.
2. Pour on the Tanzanie 75% and mix well using a hand blender.
3. Place in the fridge until the cream is at 4°C.
 

Almond Streusel

Ingredients: Almond Streusel

  • 11.3 oz
    butter
  • 1.4 oz
    brown sugar
  • 1.8 oz
    almond powder
  • 0.4 oz
    flour
  • 15.4 gr
    salt

Preparation: Almond Streusel


1. Mix the softened butter with the brown sugar.
2. Add the almond powder, flour and salt, previously sifted.
3. Spead in pieces in a silpat and bake in a ventilated oven at 180°C for 8 to 10 minutes.
 

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