The Saint-Honoré

Created by

Martin DiezDirector, Chef Services Americas, Chocolate Academy™ Center, Chicago

level 1

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Recipe components

Puff Pastry

Preparation Mix	Ingredients 1kg flour 20g salt 420g water 23g white vinegar 100g warm melted butter
Preparation Add during turns	Ingredients 1kg layering butter A.O.C.
Make 4 simple turns plus 1 double turn. Roll out 40/60 rectangles and bake at 200°C.

Excellence Chocolate Mousse

Preparation	Ingredients
Preparation Boil	Ingredients 60g Whole milk 10g glucose
Preparation Pour over	Ingredients 315g Pureté DARK COUVERTURE - EXCELLENCE 55% - PISTOLS - 2.5KG BAG
Preparation Cool rapidly	Ingredients 370g whipping 35% cream

Vanilla and Mascarpone Mousse

Preparation	Ingredients
Preparation Whisk	Ingredients 500g 35% cream 50g sugar 1pod(s) Vanilla 250g mascarpone

Pâte à choux

Preparation Boil	Ingredients 160g Whole milk 160g water 15g sugar 5g salt 150g butter
Preparation Pour over and thicken with	Ingredients 180g flour
Preparation Add	Ingredients 330g whole egg(s)
Bake in 3 cm diameter pastry rings lined with non-stick Fiberpain.