St. Honoré

Soak the gelatine in cold water. 

Bring the milk with the vanilla to the boil and infuse for 10 minutes.

Mix the egg yolks with sugar. 

Strain the hot milk over the yolks while stirring.

Cook to 82-84°C to obtain an anglaise.

Dissolve the gelatine in the hot anglaise and leave to cool to 30-32°C.

Whip the Duo to soft peaks.

Fold into the anglaise in three additions to obtain a smooth mousse.

Soak the gelatine in cold water.

Caramelise the sugar and glucose to amber.

Warm the Cream and carefully add to the caramel while stirring.

Mix until smooth and add the Crème Butter and salt.

Remove from the heat and dissolve the gelatine.

Pipe into small silicone moulds and freeze.

Whip the eggs with the sugar until light and airy. 

Fold in the flour and melted Brioche Butter.

Spread thinly on a silicone baking mat to approximately 5 mm thickness.

Bake at 180°C for 8-10 minutes.

Leave to cool and cut into discs matching the mould size.

Mix the Croissant Butter and sugar together.

Add the flour and salt and bring together to form a dough.

Roll out to 3 mm thickness.

Bake at 170°C until golden and crisp.

Cut into discs matching the base of the pastries.

Bring the milk, water, Brioche Butter, sugar and salt to the boil. 

Add the flour in one addition and mix until a smooth paste forms.

Cook briefly to dry out the dough. 

Transfer to a mixer and leave to cool to approximately 60°C.

Gradually add the eggs until a smooth choux paste forms.

Pipe small choux of approximately 2 cm.

Bake at 170°C for approximately 25 minutes until golden and dry.

Cook the sugar, glucose and water to an amber caramel (170-175°C). 

Pour a small amount of caramel into a silicone half-sphere mould.

Press a baked mini choux into the caramel so that the caramel forms a glossy sphere around the choux. 

Leave to set and unmould.