The Saint-Honoré

Recipe

Created by

Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Puff Pastry

ingredients	preparation
1kg flour 20g salt 420g water 23g white vinegar 100g warm melted butter	Mix
1kg layering butter A.O.C.	Add during turns
Make 4 simple turns plus 1 double turn. Roll out 40/60 rectangles and bake at 200°C.

Excellence Chocolate Mousse

ingredients	preparation
60g whole milk 10g glucose	Boil
315g CHD-R55EXEL	Pour over
370g whipping 35% cream	Cool rapidly

Vanilla and Mascarpone Mousse

ingredients	preparation
500g 35% cream 50g sugar 1/2pod(s) vanilla 250g mascarpone	Whisk

Pâte à choux

ingredients	preparation
160g whole milk 160g water 15g sugar 5g salt 150g butter	Boil
180g flour	Pour over and thicken with
330g whole egg(s)	Add
Bake in 3 cm diameter pastry rings lined with non-stick Fiberpain.

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