Saint-Honoré 2.0 with salted caramel

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.

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 dairy cream without sugar.

Bring the milk to a 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 dairy cream without sugar.

Garnish the puffs with the caramel cream.

Keep the rest of the cream in a piping bag for the finishing touch.