Saint-Honoré 2.0 with salted caramel
For 3 servings
Dough for puffs
200 ml milk
225 ml water
160 g Debic Cake Gold butter
260 g flour
500 g eggs
45 g milk chocolate
25 g Debic Cake Gold butter
265 g praline paste
160 g puffed rice
tempered milk chocolate
15g Debic Cream butter
100 g Debic Whipped cream without sugar
250 g milk
60 g egg yolk
50 g sugar
20 g cornstarch
100 g pastry cream
100 g salted caramel
300 g Debic Whipped cream without sugar
Dough for puffs
Bring the milk to the boiling point along with the water, the Debic Cake Gold butter, salt and sugar. Remove from the heat and add the sifted flower. Let it dry on a low flame. Add the eggs little by little.
Pipe small puffs using a piping bag n° 10. Bake at 200 °C for 12 to 15 minutes, depending on the type of oven.
Crispy bottom of puffed rice with milk chocolate
Melt the milk chocolate and add the Debic Cake Gold butter. Mix the chocolate with the praline paste and add the puffed rice. Spread out into rectangles 9 x 28 cm long and 1 cm high. Let harden.
Then top with the tempered milk chocolate. Keep.
Boil the sugar, glucose and water to a golden blond caramel. Deglaze with the Debic Cream butter and the salt and add the whipped Debic Whipped Cream without sugar.
Bring the milk to the boil, beat the egg yolks white with the sugar and add the cornstarch. Add the beaten egg yolks to the milk and bring to the boil. Keep.
Mix the pastry cream with the salted caramel. Add the whipped Debic Whipped Cream without sugar.
Garnish the puffs with the caramel cream. Keep the rest of the cream in a piping bag for the finishing touch.
CONSTRUCTION AND FINISH
Place the finished puffs on the crispy bottom. Dress with sugared whipped cream and cover with the chocolate circles.
Arrange the caramel cream between the puffs.