St. Honoré

Creation by Dré Eversteijn - 3 servings

tarts Pastry Cream


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.


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.