Home Recipes St. Honoré

St. Honoré

Creation by Dré Eversteijn - 3 servings

tarts Pastry Cream
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Ingredients

For 3 servings

Puff pastry

1250 g flour

600 g water

35 g salt

240 g Debic Cake Butter

1000 g Debic Top Gold butter

Cream puff paste

350 g milk

10 g sugar

4 g salt

220 g Debic Cake Butter

190 g flour

420 g eggs

Pastry cream

900 g milk

100 g Debic Stand & Overrun

225 g sugar

85 g cornflour or custard powder

120 g egg yolks

1 vanilla bean

Vanilla cream

750 g pastry cream

200 g Debic Stand & Overrun

Debic products used

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Debic Incorporation Butter Cake 4x2.5KG

  • Constant quality, throughout the year
  • Made from fresh dairy cream
  • A pleasant butter taste in your preparations
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Debic Tourage Butter Millefeuille 5x2KG

  • Made from fresh cream
  • Easy to use in hot working conditions
  • Optimal plasticity for "extra dry" lamination
  • Guarantees a gold-coloured finishing
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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

Puff pastry

Prepare a 'détrempe dough' with the flour, water, salt, and Debic Cake Butter.

Leave to rest in the fridge for 15 minutes.

In the meantime, roll out the Debic Top Gold butter to double its size.

Flatten the dough and place the butter in the middle.

Fold the dough around the butter and roll out.

Give it a double turn (folded into four), repeat the operation.

Leave in the fridge for one hour.

Repeat this operation twice (two double turns), i.e., four double turns in all (4x4).

Cover and store in the fridge.

Roll out to 2.5 mm thickness and cut out circles of 20 cm.

Leave it to rest for 30 minutes and bake at 175 °C for 30-35 minutes.

Cream puff paste

Bring the milk, the sugar, the salt, and the Debic Cake Butter to a boil.

Remove from the heat and add the flour.

Allow the paste to 'dry out'.

Put the paste into a bowl and mix at first speed.

Add the eggs gradually until you have a smooth and sticky mixture.

Pipe round mounds of choux paste (use nozzle 12) onto a baking tray.

Vake at 170 °C for 30-35 minutes.

Pastry cream

Prepare a pastry cream with these ingredients.

Pour onto a tray, cover, and store in the refrigerator.

Vanilla cream

Mix the pastry cream until smooth.

Mix together with semi-whipped Stand & Overrun.

Assembly

Fill the choux buns with vanilla cream and cover them with caramel sugar.

Put the choux buns on top of the puff pastry in a circle.

Pour vanilla cream into the center of the circle.

Finish with a decoration of Debic Stand & Overrun using a St Honoré nozzle.

Recipe tags tarts Pastry Cream Lunch Brunch Dinner Evening Dré Eversteijn Butter Cream35
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