Saint Honoré

Ingredients

Choux Pastry

• 250g water
• 100g butter
• 150g flour
• 3 eggs
• 1 tbsp sugar
• 1/2 tsp baking powder
• 1 pinch salt

Diplomat Cream

• 2 gelatin sheets
• 40g egg yolks (approx. 2 yolks)
• 75g sugar
• 25g cornstarch
• 250ml whole milk
• 200ml heavy cream
• Vanilla

Caramel

• 120g sugar
• 3 tbsp water

Chantilly

• 150g mascarpone
• 35g icing sugar
• 230g cold heavy cream
• Vanilla

Base

• 1 puff pastry sheet

Directions

Choux Pastry

1. Melt water and butter in a saucepan.
2. Remove from heat, then add flour, salt, and baking powder.
3. Return to heat and dry the dough until it pulls away from the sides of the pan.
4. Add sugar and the eggs one by one, whisking vigorously between each addition.
5. Pipe 3cm rounds on a baking sheet.
6. Bake at 190°C for 15-20 minutes using static heat.

Caramel

1. Combine sugar and water in a saucepan over medium heat.
2. Cook until the mixture reaches a light golden color.
3. Remove from heat immediately.

Diplomat Cream

1. Soak gelatin sheets in a bowl of cold water.
2. Whisk egg yolks and sugar until pale (blanching).
3. Add cornstarch and whisk vigorously.
4. In a saucepan, heat the milk and vanilla.
5. Gradually pour the hot milk over the yolk mixture while mixing.
6. Return the mixture to the saucepan and bring to a boil while stirring constantly.
7. Add the gelatin, mix well, and let it cool.
8. Whip the heavy cream into a chantilly.
9. Fold the whipped cream into the cold pastry cream and transfer to a piping bag.

Base

1. Lay out the puff pastry sheet.
2. Pipe a ring (cordon) of choux pastry around the edge and a “Z” shape in the center.
3. Bake for 30-35 minutes at 180°C.
4. Dust with icing sugar after the first 20 minutes of baking.

Chantilly

1. Combine mascarpone, icing sugar, cold heavy cream, and vanilla in a bowl.
2. Whisk until stiff peaks form.
3. Store in the refrigerator until needed.

Assembly

1. Fill the individual baked choux buns with diplomat cream.
2. Dip the top of the choux buns into the caramel.
3. Use the caramel to stick the choux buns onto the ring of the baked puff pastry base.
4. Fill the center of the base with the remaining diplomat cream.
5. Using a Saint Honoré nozzle, pipe the mascarpone chantilly over the diplomat cream base to finish the cake.