Saint-Honoré Lactée Supérieure with baked pears

Recipe

  1. Cocoa Eclair Choux dough
  2. Quick cocoa shortbread pastry
  3. Lactée supérieure whipped ganache
  4. Baked pears
  5. Caramel
  6. Assembly

Cocoa Eclair Choux dough

ingredients preparation
  • 500g
    milk
  • 10g
    sugar
  • 6g
    salt
  • 250g
    butter

Boil
  • 230g
    sieved flour T55
  • 30g
    DCP-22GT

Pour in

Blanch the mixture for a few minutes and place in the mixer.
  • 500g
    pasteurized egg(s)

Gradually incorporate

Mix until the preparation binds.
Measure the choux out onto baking sheets and bake in the oven at 180ºC.

Quick cocoa shortbread pastry

ingredients preparation
  • 525g
    butter
  • 190g
    icing sugar
  • 4g
    fine salt

Cream
  • 475g
    T55 flour
  • 26g
    DCP-22GT-BY
  • 3g
    vanilla sugar

Mix
  • 80g
    demerara sugar

Mix together to the preparations and add

Measure out the mixture into 7 cm x 7 cm square moulds.
Bake in the oven at 150/160ºC.
  • Q.S.
    NCB-HD706-BY

When the shortbread comes out from the oven, waterproof with

Set aside.

Lactée supérieure whipped ganache

ingredients preparation
  • 1000g
    35% cream

Boil
  • 1pod(s)
    vanilla

Add and infuse for a few minutes
  • 400g
    CHM-O38LSUP

Gradually pour the mixture on

Emulsify and place in the fridge for at least 12 hours.
Beat and use for the assembly.

Baked pears

ingredients preparation
  • Q.S.
    Williams pears in syrup in cubes

Place on a silpat baking sheet
  • Q.S.
    demerara sugar
  • Q.S.
    vanilla sugar

Sprinkle the pears with
  • Q.S.
    butter in slices

Place on top

Bake in the oven at 230º/240ºC.
Set aside.

Caramel

ingredients preparation
  • 350g
    water
  • 1000g
    sugar

Boil
  • 200g
    isomalt

Turn off the heat at 180/190ºC and add

Mix and melt.
Immediately coat the choux and place in a half-sphere silicone mould.

Assembly

ingredients preparation
  • Q.S.
    DCP-22GT-BY

Place a blob of Lactée Supérieure Whipped Ganache in the centre of the Quick Cocoa shortbread Pastry.
Arrange the Baked Pears on top.
Place a caramelised choux and Lactée Supérieure Whipped Ganache on each corner of the biscuit and start measuring out the ganache between them, covering the Baked Pears.
Finally, sprinkle with Plein Arôme cocoa powder and place a choux in the centre of the Saint Honoré. Set aside.

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