PETIT GATEAUX: SAINT HONORE
RE-INVENTING A CLASSIC INTO A SINGLE SERVE
Difficulty level
RE-INVENTING A CLASSIC INTO A SINGLE SERVE
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat | g 350 |
| sugar | g 120 |
| eggs | g 150 |
Preparation
Mix all ingredients in a planetary mixer equipped with paddle at medium speed until a homogeneous mass is obtained.
Let the pastry rest in the refrigerator for a couple of hours.
Roll out the pastry to a thickness of 3mm, make tartellettes of 8 cm in diameter and bake at 165C ° for 12-15min.
Ingredients
| milk 3.5% fat - boiling | g 1000 |
| sugar | g 180 |
| egg yolk | g 200 |
| SOVRANA | g 40 |
| SINFONIA CIOCCOLATO EXTRA FONDENTE 56% | g 400 |
Preparation
Mix together sugar, Sovrana and egg yolk.
Add everything to the milk and finish cooking.
Add the chocolate, mix well and blast-chill at 4°C.
Ingredients
| IRCA GENOISE | g 1000 |
| eggs - at room temperature | g 1200 |
| honey | g 100 |
Preparation
Whip all the ingredients in a planetary mixer for 10-12 minutes with a medium-high speed.
Evenly spread the whipped dough on sheets of parchment paper to a thickness of half a centimeter.
Cook for about 8 minutes at 200-220 ° C with the valve closed.
Refrigerate once cooked.
Ingredients
| milk 3.5% fat | g 500 |
| GLUCOSIO | g 20 |
| SINFONIA CIOCCOLATO BIANCO 33% | g 680 |
| liquid cream 35% fat | g 400 |
| LILLY NEUTRO | g 80 |
Preparation
Bring milk and GLUCOSE to the boil, add LILLY and blend with a whisk.
Pour the liquid onto the chocolate and emulsify with an immersion blender,
While emulsifying add liquid cream.
When the cream is fully emulsified, refrigerate the namelaka overnight.
Ingredients
| DELI CHOUX | g 500 |
| water - 50-55°C | g 720 |
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment at medium speed for 10-15 minutes.
Let the the dough rest for about 5 minutes, then trasfer it into a pastry bag with a round noozle and pipe some choux with about 1 cm diameter onto baking trays lined with parchment paper.
Bake at 180-190°C for 10-15 minutes.
Fill the bottom of the tartlet with a layer of chocolate custard and close the top with a disc of rollé.
Whip the namelaka in a planetary mixer with paddle at medium speed for about 5 min.
Decorate the cake with namelaka tufts.
Fill the choux with the chocolate custard and decorate the surface of the cake.
Decorate with BRONZE CRUMBLE DOBLA.
Chocolatier and Pastry Chef
