SAINT HONORE' 3 PESTI
reinterpretation of the classic cake, also lightened by the fresh flavor of lemon and almond
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reinterpretation of the classic cake, also lightened by the fresh flavor of lemon and almond
Ingredients
MOGADOR PREMIUM | g 200 |
sugar | g 90 |
eggs | g 230 |
type 00 white flour | g 60 |
VIGOR BAKING | g 5 |
seed oil | g 60 |
full-fat milk (3,5% fat) | g 50 |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 5 |
PROFUMI D'ITALIA LEMON | g 100 |
PRALIN DELICRISP BLANC | To Taste |
Preparation
Mix the mogador premium with the sugar and eggs in a mixer.
Sift the powders Add all the other ingredients and continue mixing Bake in a 30cmx40cm pan, at 180 degrees for approximately 15 minutes.
cool and cup 1 disc with a diameter of 16 cm
spread a crunchy layer of Pralin Delicrisp Blanc
Ingredients
full-fat milk (3,5% fat) | g 200 |
GLUCOSIO | g 10 |
SINFONIA CIOCCOLATO BIANCO | g 280 |
liquid cream | g 250 |
LILLY NEUTRO | g 55 |
JOYPASTE PESTO DI NOCCIOLA | g 80 |
Preparation
bring milk, glucose and neutral lilly to a light boil.
mix with the white chocolate and joypaste until completely emulsified
add the cream while continuing to mix
pour approximately 150g into the diameter 14 silicone inserts and blast chill
Ingredients
full-fat milk (3,5% fat) | g 200 |
GLUCOSIO | g 10 |
SINFONIA CIOCCOLATO BIANCO | g 280 |
liquid cream | g 250 |
LILLY NEUTRO | g 55 |
JOYPASTE PESTO DI PISTACCHIO | g 80 |
Preparation
bring milk, glucose and neutral lilly to a light boil.
mix with the white chocolate and joypaste until completely emulsified
add the cream while continuing to mix
pour approximately 150g into the 14 diameter silicone inserts on top of the previous layer and blast chill
Ingredients
liquid cream | g 500 |
water | g 100 |
LILLY NEUTRO | g 100 |
JOYPASTE PESTO DI MANDORLA | g 150 |
Preparation
semi-whip the cream with water and neutral lilly, delicately incorporate the joypaste, pour into the 18cm diameter mold lined with the Osier decorative strip by Silikomart, insert the insert, close with more mousse and the layer of almond biscuit.
Ingredients
LILLY NEUTRO | g 36 |
SINFONIA CIOCCOLATO BIANCO | g 270 |
lemon juice | g 186 |
GLUCOSIO | g 20 |
liquid cream | g 150 |
Mascarpone cheese | g 150 |
Preparation
heat the juice with glucose and neutral lilly, mix with the chocolate, then add cream and mascarpone.
pour into the Silikomart saint honore 280 topper mould
Ingredients
SINFONIA CIOCCOLATO LATTE 38% | g 100 |
BURRO DI CACAO | g 100 |
Preparation
mix the cocoa butter with the milk chocolate to spray the body of the cake at 30 degrees, and the cocoa butter with the white chocolate to spray the cake topper at 30 degrees
Ingredients
DELI CHOUX | Kg 1 |
water | g 1500 |
Preparation
mix in a planetary mixer for approximately 15 minutes
let it rest in the refrigerator for a few hours
dress the cream puffs on a baking tray and cook at 180 degrees for approximately 15 minutes, with initial steam and the valve open at the end of cooking.
fill with the namelakes whipped after crystallization, and decorate with a dome of tempered chocolate.
for a perfect shape we recommend cooking the cream puffs with craquelin.
spray the cake with milk chocolate and white chocolate spray mass, arrange the filled and decorated cream puffs around it, place the Dobla decoration in the center
if you want to make mignon cubes:
VARIANT WITH ONLY 1 BISQUIT: place the bisque covered with white delicrisp pralin + 5% seed oil in a 30cmx30cm frame, pour 700g of namelaka with almond pesto, 700g namelaka with hazelnut pesto (make the namelaka recipe like the others ), 700g of namelaka with pistachio pesto, spray with 300g of Blitz + 270g pistachio sinfonia chocolate + 100g water, all mixed hot and first left to rest for a few hours, then sprayed at 50 degrees, cool after each layering, blast chill and cut at -11 degrees.
Pastry Chef