Saint Honore

For Whipped Almond Cream

Ingredients Preparation
  • 5g
    gelatin 200 Bloom
  • 25g
    Water
  • 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.

Puff Pastry

Ingredients Preparation
  • 4g
    White Vinegar
  • 295g
    Cold Water
  • 20g
    Sea Salt
  • 590g
    Pastry Flour
  • 88g
    Butter #1
  • 501g
    Butter #2
  1. Mix all the ingredients together except the butter #2.
  2. Put the dough in the fridge for 2 hours then start to give 6 single turns with the butter #2.
  3. Shape as desired.
  4. Bake at 375O F.

Pastry Cream

Ingredients Preparation
  • 298g
    Milk
  • 2g
    Vanilla Bean
  • 54g
    Sugar
  • 21g
    Corn Starch
  • 99g
    Egg Yolks
  • 25g
    Butter
  1. Make a pastry cream and at the end add the butter.
  2. Cool down and then use it.

Choux Paste

Ingredients Preparation
  • 194g
    Water
  • 194g
    Whole Milk
  • 155g
    Butter 82%
  • 233g
    High Gluten Flour
  • 3g
    Sea Salt
  • 7g
    Sugar
  • 7g
    Trimolin
  • 403g
    Whole Eggs
  1. Dry out the panade for 1 minute.
  2. Mix until you reach 113O F.
  3. Start adding the eggs slowly.
  4. Let the dough rest 1 hour in the fridge.
  5. Fill in piping bag. With 14-15mm tip, pipe spheres. 6. Spray with clarified butter. 7. Bake at 3300 F in deck oven.
  6. Let cool.
  7. Pipe choux spheres with pastry cream.
  8. Dip/roll cooled spheres in caramel glaze.
  9. Set aside.

Assembly

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

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