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- Chestnut and mandarin Saint-Honoré-

Méthodes

INGREDIENTS

For 1 Saint-Honoré for 10 servings

 

Ingredients

  • Disk of puffed pastry
  • Choux pastry
  • Corsica mandarin pastry cream
  • Corsica mandarin light cream
  • Chestnut cream
  • Crème Chantilly

 

 

Disk of puffed pastry

  • 500 g puffed pastry (bought at your Relais Desserts pastry shop)

 

Spread the puffed pastry with a pastry roll at a thickness of 2mm.

Prick the dough with a fork or a roller docker and cut a 30cm Ø disk.

Spread on a sheet of baking paper and on a baking tray, moisten slightly with a brush and lay the disk of dough on top.

Put in the refrigerator. The dough should rest between 1 and 2 hours to raise nicely and not retract when baking.

You may now spread the choux pastry on the disk.

 

 

Choux pastry

  • 140 g flour
  • 125 g water
  • 125 g milk
  • 5 g salt
  • 5 g sugar
  • 112 g butter
  • 200 g fresh eggs

 

Sieve the flour.

Pour the water and the milk with the salt and the butter into a saucepan. Bring to a boil and take away from the heat and pour the flour in one go.

Whisk strongly with a spatula to make the dough smooth and homogenous. The dough is going to detach itself from the sides and the bottom of the saucepan very quickly. Put back to the heat and continue whisking strongly for 3 to 4 minutes to form the dough.

Pour the dough in the reservoir of a mixer equipped with a blade and add the eggs progressively. Wait until they have been fully incorporated to the mix before adding the next eggs.

Keep on working the dough until it falls back into the saucepan and forms a ribbon when lifted, which means the dough is ready.

Note: depending on the absorption capacity of the flour, you may need to ajust the weight in eggs.

 

Dressing

Bottom of the Saint-Honoré

On a pastry tray covered with baking paper, lay a disk of puffed pastry pricked with a fork or a roller docker and spread a crown of choux pastry 5mm away from the border and a small spiral inside using a pastry bag equipped with a N°10 sleeve.

Choux

On another tray covered with baking paper, lay thirty choux or so of a Ø of 2.5 cm with a pastry bag equipped with a N°10 sleeve.

 

Baking

Bottom of Saint-Honoré

Preheat the oven at 170°C and bake for about 40 minutes. Let cool on a stainless-steel grid.

 

Choux

Preheat the oven at 240 °C. Stop the oven and let the choux swell for about 15 minutes. Once the choux have swollen, put the oven back on at 170°C and finish baking during 20 minutes approximately. Let cool on a stainless-steel grid. Note: do not open the door of the oven while baking.

 

 

Corsica mandarin pastry cream

  • 340 g whole milk
  • 340 g Corsica mandarin juice (squeezed)
  • 110 g egg yolks
  • 170 g brown sugar
  • 60 g custard powder
  • 30 g softened butter

In a saucepan, bring the whole milk and the mandarin juice to a boil.

In a mixing bowl, mix the egg yolks and the brown sugar with a whip. Incorporate the custard powder and pour one third of the boiling liquid into the mix while whipping before putting the mix back into the saucepan.

Whisk vigorously on medium heat until the mix reaches a boil.

Take away from the heat and add the butter. Mix thoroughly to get a smooth and homogenous cream and let cool in a recipient covered with a film touching the mix.

Put into the freezer for the mix to coll quickly.

 

 

Corsica mandarin light cream

  • 1,000 g mandarin pastry cream
  • 500 g whipped cream (liquid cream 35 % fat)

        

Smoothen the pastry cream with a whip.

Add one third of the whipped cream and whip.

Incorporate the rest of the whipped cream delicately. Use immediately.

 

Crème Chantilly

  • 500 g liquid cream (35 % fat)
  • 50 g icing sugar

In the tank of a mixer equipped with a whip, raise the cream and the icing sugar until you obtain a Chantilly like texture.

 

 

Dressing

Prick the top of the choux with the tip of a pair of scissors and garnish with the mandarin light cream using a pastry bag with a N°8 sleeve.

Ice the choux with caramel to which you have added a few drops of orange colouring and lay them directly on a Silpat so that the tops of the choux are flat.

Once cooled, stick the iced choux on the crown of choux pastry using the caramel.

Using the same pastry bag as the one used for the choux, garnish the bottom of the Saint-Honoré with the mandarin light cream.

Using another pastry bag, spread a spiral of chestnut cream on the mandarin cream bottom.

To finish, garnish with Chantilly using a pastry bag with a Saint-Honoré sleeve and dress flames of Chantilly in the shape of a flower.

Serve immediately.

Member author
Frédéric CASSEL

Boasting a patisserie with a modern design and a comfortable, intimate Chocolaterie/Tea Salon, the Cassel establishment caters to the desires of anyone with a sweet tooth. With its two collections, « Spring-Summer » and « Autumn-Winter », Frédéric Cassel revisits the great classics and creates [...]

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