Saint Honore

For Whipped Almond Cream

Ingredients Preparation
  • 5g
    gelatin 200 Bloom
  • 25g
  • 142g
    almond milk
  • 28g
    Orgeat Syrup
  • 1g
    Almond Extract (drop)
  • 68g
    Crushed Almonds
  • 228g
    Cacao Barry Zephyr White Chocolate, Melted
  • 299g
    Heavy Cream
  1. Bloom gelatin in water.
  2. Heat the milk with orgeat syrup, almond extract and crushed almonds. Let infuse 2 hours with a plastic film on top.
  3. Reheat milk mixture and add the gelatin.
  4. Pour on top of the melted chocolate.
  5. Mix well then add the heavy cream.
  6. Store overnight before whipping it and using it.

For the Frangipane Cream

Ingredients Preparation
  1. Cream the butter with the salt and powdered sugar.
  2. Add the almond flour, starch and eggs.
  3. Add the gelified rum and the pastry cream.
  4. Bake at 3600 F in a flexipan mold and cut the desired shape when it is cold enough.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528