Saint Honore



  • 800ml water
  • 380g flour
  • 250g butter
  • 17eggs
  • 550g sugar
  • 300g hazel-nut paste
  • 150g waffle crumbs
  • 450g dark chocolate
  • 1l dairy cream
  • 20g gelatin
  • 500 mascarpone cheese
  • 5g tonka beans
  • port sauce
  • pickled cherry
  • salt

Put gelatin into water. Take a pan with 500ml cold water; add flour, butter, 25g salt and some salt to your liking. Boil until the mass thickens. Pour the mass into the dough-kneading machine and whip till it cools down. Leave the machine running while you add there 10 eggs. Put the mass into a pastry bag and pipe lengths of dough shaped like éclairs onto a baking sheet and bake till ready at 200C.
Cooking praline:
Melt 150g of chocolate, add hazel-nut and waffle crumbs. Pour the mixture into a mould and pt into a freezer.
Cooking parfait:
Take 150g egg yolks stir with 50g sugar. Put 500ml cream and the beans on the stove, heat it up and add the yolks. Add 10g gelatin and filter, let the mass cool and leave it for twenty-four hours to ingrain.
Cooking patabomb cream:
Take 4 yolks, 480g sugar and 250ml water. Whip the yolks, mix sugar with water and stir until the mass thickens. Add yolks to the syrup.
Cook the chocolate mousse:
Whip the dairy cream. Mix the mascarpone, the patabomb, the dairy cream, chocolate and gelatin.

Put the parfait on top of the praline and put into a freezer. Then add the chocolate mousse and put it into the freezer again, fill the éclairs with the parfait and place on top, put into the freezer. Pour with dark chocolate and freeze again.
Decorate the plate with the port sauce, and the cooked cake with the pickled cherries.
The dish is ready. Bon appétit.

Recipe: Uilliam Lamberti

Tags: chocolate


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