Heart St. Honorè
Revisitation of the classic St. Honorè cake, with pistachio and raspberry filling
Difficulty level
Revisitation of the classic St. Honorè cake, with pistachio and raspberry filling
Ingredients
| GRANSFOGLIA | g 1000 |
| cold water | g 450 |
| g 700 |
Preparation
mix
for 5 minutes Gransfoglia and water up to
obtain a paste that is still not very smooth
Leave
rest in the refrigerator for 2 3 hours, well
covered, then start with the folds using the butter
dish
Proceed
with a 3 fold and a 4 fold and do
rest, well covered in the refrigerator, until the
dough is not relaxed
Repeat
one fold in 3 and one in 4 and let it rest
again, tightly covered in the refrigerator, until the
dough is not relaxed enough for the
final draft
Ingredients
| full-fat milk (3,5% fat) | g 1000 |
| sugar | g 200 |
| egg yolk | g 200 |
| SOVRANA | g 80 |
| unsalted butter 82% fat | g 150 |
| JOYPASTE PISTACCHIO PURA | g 200 |
| water | g 100 |
Preparation
start mixing sugar and Sovrana,
add the egg yolks and mix well with a whisk
Bring the milk to a boil and pour onto the
sugar mixture, Sovereign, yolks and mix
Bring back to the heat and cook, continuing to
mix until the cream thickens
Pour into a carafe and add the
rehydrated pistachio paste then the cold butter a
cubes and mix until you get a cream
velvety and homogeneous Cool quickly
Ingredients
| flour | g 130 |
| AVOLETTA | g 80 |
| caster sugar | g 140 |
| unsalted butter 82% fat | g 150 |
| red colour | To Taste |
Preparation
inside of
of a planetary mixer equipped with
leaf, work the diced butter with the
flour Insert the Avoletta and the sugar
mixed Add color powder
and mix to obtain a mass
similar to shortbread Put between two
sheets of silicone paper and spread a
2 mm then put to cool in
blast chiller for about 1 2 hours Print
some diskettes with a cookie cutter e
lay on each individual cream puff first
of cooking
Ingredients
| water | g 425 |
| DELI CHOUX | g 250 |
Preparation
Mix
medium speed DELI CHOUX with
hot water 50 5555°C) in a planetary mixer with
leaf for 10 15 minutes and in any case until
to obtain a smooth and free mix
lumps it is recommended to add water
gradually Let the dough rest
in the fridge, if desired even until the day
following, then with sac a poche equipped with
smooth nozzle dress the cream puffs on mats
micro-perforated Place the disk on top
frozen of craquelin and bake at 180180°C in
convection oven for about 15 minutes
Ingredients
| PRALIN DELICRISP CARAMEL FLEUR DE SEL | To Taste |
Preparation
spread a thin layer of pralin delicrisp caramel fleur de sel, cool and cup in the shape of a heart
Ingredients
| full-fat milk (3,5% fat) | g 500 |
| GLUCOSIO | g 20 |
| LILLY NEUTRO | g 100 |
| SINFONIA CIOCCOLATO BIANCO | g 330 |
| Mascarpone cheese | g 300 |
| liquid cream | g 750 |
| PASTA AROMATIZZANTE LAMPONE | g 100 |
Preparation
Warm up
slightly fresh milk with the
glucose, add the Lilly Neutral then the
white chocolate and make a ganache
Insert the mascarpone, the Raspberry Joypaste
and lastly the cream at a temperature of 55°C
approximately You must obtain a liquid mixture
to let mature in the fridge for a whole night
The following day, lightly whip in
planetary mixer with whisk
Pastry chef and Chocolatier
