Revised St Honoré

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.
 

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.

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.
 

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.
 

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.