For 6-8 servings
- Ø 22 cm
- 1 cookie cutter Ø 4 cm
- Puff pastry
- Choux pastry
- Crispy pastry for choux pastry
- Red fruits cream
- Mascarpone Chantilly
- 500g flour T55
- 15g salt
- 15g powder milk
- 40g egg yolks
- 60g soft butter
- 170g cold water
- 350g dry butter
You may also buy 1 kilo of puff pastry dough at your Relais Desserts pastry chef (store what is not needed in the freezer).
In the bowl of a mixer with a hook, pour the flour, the salt, the powder milk, the egg yolks and the soft butter and mix at speed 1.
Progressively add the water while mixing at speed 2. The dough must ne homogeneous without being over-kneaded.
Shape into a ball and store away in the refrigerator for 1 hour.
Spread the dough in the shape of a rectangle and lay the dry butter on top before giving two simple turns and leaving to rest for 2 hours in the refrigerator.
Renew the operation and leave to rest in the cold for 2 hours.
Give one simple turn, spread the dough to a thickness of 3-4mm and cut away a 22cm diameter circle.
- 250g milk
- 250g water
- 10g sugar
- 10g salt
- 225g butter
- 275g flour T45
- 500g egg
Warm up the milk, the water, the sugar, the salt and the butter in a saucepan
When boiling, add the flour away from the heat and warm on a low flame during approximately 15 minutes to make the dough dry.
Mix with a blade before adding the eggs one by one.
Crispy pastry for choux pastry
- 300g butter
- 370g cane sugar
- 370g flour T45
Mix the butter and the cane sugar with a blade and add the flour.
Spread between two sheets of baking paper to a thickness of 1.5mm and put away in the freezer.
Red fruits cream
- 250g strawberries
- 85g whipping cream
- 45g egg yolks
- 50g sugar
- 35g cream powder
- 15g soft butter
- 15g blackcurrant liqueur
- ½ yellow lemon
- 85g mascarpone
Warm the strawberries with the cream and mix.
At the same time, whiten the egg yolks with the sugar and add the cream powder. Pour the mix on the strawberries and bake like a pastry cream.
Away from the heat, add the butter, the blackcurrant liqueur and the juice of half a lemon and leave to cool.
When the cream has reached a temperature of 4°C, raise it with a whip together with the mascarpone.
- 500g sugar
- 100g glucose
- 200g water
Pour all ingredients in a saucepan and bake the caramel at 165°C.
- 250g liquid cream 35 % fat
- 60g mascarpone
- 30g de sugar
- ½ vanilla pod
In the bowl of a mixer equipped with a whip, raise the cream, the mascarpone, the sugar and the scraped vanilla seeds.
Store away in the refrigerator.
Bake the disk of puff pastry for 20 to 30 minutes at 180°C.
Using the cookie cutter, cut some twenty disks of crispy pastry for the choux pastry, 4cm in diameter.
On a baking tray, make some twenty choux with a pastry bag, 4cm in diameter.
On each choux, lay a dot of crispy pastry and put in the oven for 20 to 30 minutes at 160°C.
Soak each choux in the caramel (on the crispy side) and leave to cool.
Make a hole in the choux with a pen and garnish of red fruit cream with a pastry bag.
Soak the other side of the choux in the caramel to stick them to the circle of puff pastry.
Garnish the heart of the Saint-Honoré with red fruit cream and lay roses of Chantilly on top.
Lay some choux and fresh fruits on top as a décor.
Alexandres. A wide range of cakes and pastries created by our pastry chefs in Montauban. From established classics (millefeuilles, rum babas etc.) to the highly original (such as our Baccarat or Absolu), we’re bringing back the joy of the patissier’s craft. We can offer a range of special creati [...]Read more