Recipe Saint-Honoré
- For 10 people
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To make this dish
Ingredient list
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Choux pastry4 g salt
6 g caster sugar
100 g Lescure Unsalted 250g butter Roll 82% fat
100 g milk
100 g water
120 g T55 flour
230 g egg
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Whipped orange flower Ganache100 g whipping cream
45 g white couverture chocolate 35%
80 g Cold liquid cream
1.7 g leaf gelatine
0.5 pce/s vanilla pod (or vanilla extract)
5 g orange blossom
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Vanilla Cremeux80 g egg yolk whisked
55 g caster sugar
3.8 g pectin X58
33 g cornstarch
330 g milk
0.5 g fine salt
1 pce/s vanilla pod (or vanilla extract)
175 g Liquid cream 35% MF
70 g Lescure Unsalted 250g butter Roll 82% fat
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Caramel190 g caster sugar
80 g glucose syrup
27.5 g Lescure Unsalted 250g butter Roll 82% fat
270 g Liquid cream 35% MF
15 g invert sugar
3 g fleur de sel
1 pce/s vanilla pod (or vanilla extract)
70 g Milk chocolate couverture
90 g cocoa butter
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Caramel caps10 g pectin NH
2.3 g leaf gelatine
5 g agar agar
400 g water
30 g honey
40 g caster sugar
1 pce/s vanilla pod (or vanilla extract)
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Croissant dough250 g T45 flour
250 g Flour T65
10 g salt
65 g sugar
10 g honey
22 g Fresh yeast
50 g Lescure Unsalted 250g butter Roll 82% fat
100 g milk
125 g water
250 g Unsalted 1kg butter Sheet 84% fat
Lescure Unsalted 250g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
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01
Choux pastry
Bring the salt, sugar, butter cut into small pieces, milk and water to a boil in a saucepan. Remove from the heat and add the sifted flour. Stir with a spatula until the dough pulls away from the sides of the pan. Transfer to a mixing bowl. Beat the eggs and gradually add to the dough until it is smooth and soft. Preheat the oven to 180-200°C. Using a n°11 tip, pipe out 15 to 20 Ø2 cm choux puffs onto a lightly buttered baking sheet. Bake for 20 to 25 minutes without opening the oven door.
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02
Whipped orange flower Ganache
Rehydrate the gelatine in a little cold water. Heat the 100 g of cream, add the gelatine, then pour over the ivory couverture. Stir well to combine, then add the 80 g of cold cream.Blend, then transfer to a shallow dish such as a gratin dish. Cover the surface with plastic wrap and refrigerate overnight. The following day, add the orange flower water and whip the ganache in the chilled bowl of the mixer.
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03
Vanilla Cremeux
Beat the egg yolks with half of the sugar, the pectin and cornstarch until light in colour. Bring the milk to a boil in a saucepan with the remaining sugar, and split and scraped vanilla bean and seeds. Remove the vanilla bean and pour some of the hot milk over the egg mixture. Whisk before pouring it back into the saucepan. Heat again, stirring constantly. When it comes to a boil, stir vigorously for 2 minutes. Remove from the heat, then add the cream and the butter cut into small pieces. Stir until smooth and homogenous. Transfer the cremeux to a wide, flat-bottomed recipient, cover the surface with plastic film and refrigerate for 4 hours.
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04
Caramel
Prepare a dry caramel: combine the glucose syrup and one-third of the caster sugar in a saucepan and caramelize over low heat. Add one-third of the sugar and caramelize again, stirring frequently. Then add the remaining third of the sugar and let caramelize. Incorporate the butter cut into pieces, then add the heated cream, inverted sugar, fleur de sel and scraped vanilla seeds (save the vanilla pod for another use). Finally, add the couverture and cocoa butter. Blend using an immersion blender and let cool.
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05
Caramel caps
Combine 20 g of sugar, the pectin and the agar-agar in a bowl. In a saucepan, prepare a dry caramel with the remaining 20 g of sugar and the honey, then deglaze with the 400 g of water. Add the previously split and scraped vanilla bean. When the caramel comes to a boil, add the gelatine and sprinkle in the sugar/pectin/agar-agar mixture, stirring constantly. Let cool in the pan to 58-59°C. Pour the mixture 4 mm thick into a rectangular mould lined with a guitar sheet.When cool, cut out 5 cm of diameter circles. Cover with plastic film and refrigerate until ready to use.
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06
Croissant dough
In the bowl of the stand mixer fitted with the dough hook, crumble the yeast, then add the flour. Add the sugar, salt, honey, softened butter, milk and cold water. Knead for 3 minutes on speed 1, then for 8 minutes on speed 2. Roll out the dough into a 15x30 cm rectangle. Chill for at least 1 hour. Use a rolling pin to roll the butter out on a sheet of baking paper into a square measuring approximately 15 cm. Let rest in the refrigerator for 1 hour. Place the detrempe on a floured work surface, top with the square of butter and enclose it in the detrempe, taking care to be sure the dough parcel is assembled evenly. Using a cutter, make incisions in the sides of the dough parcel before rolling it out lengthwise to a thickness of 7 mm. Give the dough a double turn. Using the cutter, open the sides of the dough parcel and let rest for 2 hours in the refrigerator. Then roll the dough parcel out widthwise to a thickness of 8 mm and give it a single turn. Open the sides of the dough parcel with the cutter. Refrigerate for approximately 2 hours.
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07
Shapping
Remove the dough parcel from the refrigerator and roll it out to a thickness of 3,75 cm, working gradually so as not to damage the dough. Cut into 3x12 cm rectangular fingers. Do not let the dough rise, bake at 180°C between two Silpains for 15 to 20 minutes. Use the remaining dough to make croissants.
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08
Finishing touches
Once the croissant finger has cooled, pipe out a line of caramel using a n°10 tip. On top, using a small St-Honoré nozzle paipe out attractive ripples of whipped orange flower ganache. Pierce your choux puffs and pipe the cremeux inside. Top with the caramel caps and enjoy.
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