The Spirit of Saint Honore
Srednje tezine
Makes : 20 pieces
  • Good to go
Journey through a map of textures with this delicately constructed chocolate and praline-based flavored pastry.
Journey through a map of textures with this delicately constructed chocolate and praline-based flavored pastry.
rok trajanja:
3 days
Conservation:
+3 Celsius
Containing: 4 Components

Pâte à choux

Sastojci: Pâte à choux

  • 8.8 oz
    water
  • 8.8 oz
    milk
  • 7.1 oz
    Butter
  • 0.4 oz
    sugar
  • 0.4 oz
    salt
  • 10.6 oz
    Flour
  • 1.1 lb
    Whole egg

Priprema: Pâte à choux

  1. In a saucepan add water, milk, butter, sugar, salt and bring to a boil.
  2. Add the flour and with a spatula mix well to form a dough.
  3. Place the dough in a mixer and mix at slow speed using a paddle.
  4. Allow it to cool down slightly and add the eggs one at a time.

 

For the Choux on Tart shape:

 

  1. Place perforated sheets on the bottom of the tray.
  2. Use tart rings and place in the edges perforated silicone strips.
  3. Pipe 35 - 38 g of pate a choux and spray with butter spray.
  4. Place a perforated sheet and a heavy tray on top to prevent the pate a choux from rising higher than the rings.
  5. Bake at 180°C for 35 minutes.


For the normal round shape choux:

 

  1. Pipe in silicone sheets, round shape of aprox 3-4cm diameter.
  2. Place craquelin discs on top of the choux before baking.
  3. Bake at 170°C for 25 minutes.

Craquelin

Sastojci: Craquelin

  • 13.1 oz
    raw sugar
  • 13.1 oz
    Flour
  • 10.6 oz
    Butter

Priprema: Craquelin

  1. In a mixer add all dry ingredients together and mix them.
  2. Add the soft butter and mix with a paddle.
  3. Sheet the dough very thin between guitar sheets.
  4. Cut round shape discs 1cm bigger than the choux and place on top before baking.

 

Whipped ganache 823 and praline

Sastojci: Whipped ganache 823 and praline

Priprema: Whipped ganache 823 and praline

  1. In a saucepan add cream, glucose, inverted sugar and bring to a boil.
  2. Pour praline and Cacao Butter over the chocolate.
  3. Allow it to melt naturally for 2 minutes.
  4. Then emulsify using a blender.
  5. Finally add the last part of the cream.
  6. Allow it to crystalise for at least 3 hours.

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