Saint Honore

Recipe

For Whipped Almond Cream

Ingredients	Preparation
5g gelatin 200 Bloom 25g 142g almond milk 28g 1g 68g 228g 299g Heavy Cream	Bloom gelatin in water. Heat the milk with orgeat syrup, almond extract and crushed almonds. Let infuse 2 hours with a plastic film on top. Reheat milk mixture and add the gelatin. Pour on top of the melted chocolate. Mix well then add the heavy cream. Store overnight before whipping it and using it.

For the Frangipane Cream

Ingredients	Preparation
260g butter 2g 260g powdered sugar, sifted 260g NLN-PO-A093501 10g corn starch 156g whole eggs 26g 521g pastry cream	Cream the butter with the salt and powdered sugar. Add the almond flour, starch and eggs. Add the gelified rum and the pastry cream. Bake at 3600 F in a flexipan mold and cut the desired shape when it is cold enough.

Puff Pastry

Ingredients	Preparation
4g 295g 20g 590g 88g 501g	Mix all the ingredients together except the butter #2. Put the dough in the fridge for 2 hours then start to give 6 single turns with the butter #2. Shape as desired. Bake at 375O F.

Pastry Cream

Ingredients	Preparation
298g 2g 54g 21g 99g 25g	Make a pastry cream and at the end add the butter. Cool down and then use it.

Choux Paste

Ingredients	Preparation
194g 194g 155g 233g 3g 7g Sugar 7g 403g	Dry out the panade for 1 minute. Mix until you reach 113O F. Start adding the eggs slowly. Let the dough rest 1 hour in the fridge. Fill in piping bag. With 14-15mm tip, pipe spheres. 6. Spray with clarified butter. 7. Bake at 3300 F in deck oven. Let cool. Pipe choux spheres with pastry cream. Dip/roll cooled spheres in caramel glaze. Set aside.

Assembly

Cast out frangipane cream to same shape (but slightly smaller) than puff pastry. Place cream cut out on top of puff pastry.
Align choux spheres around the edge of the puff pastry leaving a small space in between each.
Pipe almond cream between each sphere.
Decorate as desired with almond cream on top (used here was the Saint Honore piping tip).

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