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Timeless Classics
Famous pastry, named for the French patron saint of bakers and pastry chefs. Our version of St Honoré will make you feel like a saint!Famous pastry, named for the French patron saint of bakers and pastry chefs. Our version of St Honoré will make you feel like a saint!Famous pastry, named for the French patron saint of bakers and pastry chefs. Our version of St Honoré will make you feel...
- Διάρκεια ζωής:
- 3 days
- Conservation:
- +4°C
Cocoa Puff Pastry
Συστατικά: Cocoa Puff Pastry
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175 gflour
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400 gDry Butter
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290 gflour
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12 gsalt
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150 gWater @ 4°C
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100 gSoften Butter
Προετοιμασία: Cocoa Puff Pastry
1. Mix the Flour #1 with the Dry butter.
2. Spread it in rectangle shape of 20x20cm.
3. Place it in the fridge for 1 hour.
4. Mix the flour #2 with the cocoa powder, salt, water.
5. Add the soften butter.
6. Give a rest in the fridge for 1 hour.
7. Spread it in rectangle shape of 25x21cm.
8. Add the butter and give 2 single tours and 2 double tours, with a rest in the fridge for 30 minutes between each tours.
Pate a choux
Συστατικά: Pate a choux
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100 gMilk full fat
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100 gwater
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7 gsugar
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3 gsalt
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90 gbutter
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110 gflour
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180 gwhole eggs
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50 gMilk full fat
Προετοιμασία: Pate a choux
1. Bring milk, water, sugar, salt and pure almond paste to boil.
2. Add the flour (previously sifted).
3. When the mix is around 65-70°C, add the whole eggs step by step.
4. Add the warmed milk little by little until you obtain the desired texture.
5. With a plain nozzle of 8mm diameter, pipe a small choux into a silpain.
6. Bake in the oven at 175°C for 30 to 35 minutes.
Light Cream Zephyr 34%
Συστατικά: Light Cream Zephyr 34%
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400 gMilk full fat
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80 gegg yolks
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10 gsugar
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36 gcorn starch
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240 gwhipped cream
Προετοιμασία: Light Cream Zephyr 34%
1. Make pastry cream with milk, egg yolks, sugar and cornstarch.
2. Pour over the Zéphyr 34% and the cocoa butter.
3. Mix well using a hand blender.
4. Put in the fridge until the cream is at 4°C.
5. Add the whipped cream.
Tanzanie 75% Cream
Συστατικά: Tanzanie 75% Cream
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320 gMilk full fat
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40 gegg yolks
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50 gsugar
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10 gcorn starch
Προετοιμασία: Tanzanie 75% Cream
1. Make pastry cream with milk, egg yolk, sugar and cornstarch.
2. Pour on the Tanzanie 75% and mix well using a hand blender.
3. Place in the fridge until the cream is at 4°C.
Almond Streusel
Συστατικά: Almond Streusel
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320 gbutter
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40 gbrown sugar
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50 galmond powder
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10 gflour
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1 gsalt
Προετοιμασία: Almond Streusel
1. Mix the softened butter with the brown sugar.
2. Add the almond powder, flour and salt, previously sifted.
3. Spead in pieces in a silpat and bake in a ventilated oven at 180°C for 8 to 10 minutes.
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