Saint honoré

Choux pastry

  • 500 g milk
  • 10 g Sugar
  • 6 g salt
  • 250 g butter
  • 250 g weak flour
  • 500 g eggs

Boil the milk with the salt, sugar and butter. Add the flour and scald for a few minutes. Pour into the blender and add the approx. 500 g of eggs at intervals. Pour into moulds and freeze. Remove from the moulds and place a ring of stamped craqueline on the top. Bake in the oven at 180ºC for 25 minutes with the air intake closed or open with the ventilation at minimum.


  • 140 g butter
  • 150 g brown sugar
  • 75 g almond flour
  • 155 g weak flour
  • 1 g salt

Take the creamed butter and make a dough with all the ingredients in the food processor without emulsifying. Spread out between two transparent plastic sheets to 4 mm thickness.

caramel cream

  • 300 g sucrose
  • 870 g Full cream milk
  • 3 pod(s) Tahitian vanilla
  • 130 g egg yolks
  • 45 g sucrose
  • 55 g corn starch
  • 12 g gelatin leaves
  • 480 g butter
  • 4.5 g salt
  • 3 g malt extract

Dissolve the starch with 200 g cold milk and mix with the egg yolks. Heat the rest of the milk with the salt, the malt extract, the sucrose (2) and infuse the vanilla. Make a caramel with the sucrose (1) and deglaze with the vanilla infusion. When all the milk has been added pour it over the starch mixture and cook at 82ºC. Add the gelatin and cool to 40ºC to add the butter. Chill in the refrigerator and set aside.

banana compote

  • 110 g sucrose
  • 280 g ripe bananas
  • 220 g Full cream milk
  • 3.25 g gelatin leaves

Heat the full cream milk to 80ºC. Make a caramel with the sucrose and deglaze with the milk. Add the bananas and compote until they are softened. Add the previously soaked gelatin and remove from the heat. Mash the bananas if appropriate, place in the inner mould and freeze.

saint honoré cream

  • 650 g 35% cream
  • 3 pod(s) Tahitian vanilla
  • 200 g Opal
  • 15 g gelatin
  • 600 g 35% cream
  • 300 g mascarpone

Boil the cream, infuse the vanilla and dissolve the gelatin. When the mixture reaches a temperature of 45ºC, strain and emulsify with the previously melted chocolate. When it reaches a temperature of 18ºC mix with the cream and the semi-whipped mascarpone and measure out.

butter sablé biscuit

  • 260 g butter
  • 180 g caster sugar
  • 80 g almond flour
  • 365 g weak flour
  • 50 g strong flour
  • 6 g fine salt
  • 85 g eggs

Cut the butter that was in the refrigerator into small cubes. Mix the flours together with the sugar and salt in the cutter. Mix all the solids together plus the cubed butter in the food processor with the beaters. Work the mixture until a homogeneous earthy texture is obtained. Add the tempered eggs and knead together until a compact dough is obtained. Make two squares with the dough and wrap them tightly in cling film. Leave to rest in the refrigerator for at least 4 hours. Slice the dough into a 3 mm thickness. Leave the slices of dough to rest in a tin with parchment paper for 1 hour in the refrigerator. Stamp out 15 cm dics and bake between two Silpan sheets. Bake at 160ºC for 17 minutes with an open air intake and medium ventilation.

gelatin for painting

  • 260 g sucrose
  • 16 g 325NH pectin
  • 490 g mineral water
  • 120 g glucose syrup DE 44
  • 90 g tremoline
  • 220 g dextrose
  • 4 g citric acid solution
  • 1 pod(s) vanilla

Dry mix the NH 325 pectin with the sucrose and the vanilla. Dilute the DE44 glucose and the invert sugar (Tremoline) together with the dextrose in the water. Sprinkle the sugar and NH 325 pectin mix over the mineral water and bring to the boil. Pour in the 50% citric acid solution, mix vigorously and halt the cooking process. Leave to cool in a bowl covered with cling film in contact.  

caramel for choux

  • 1000 g sucrose
  • 350 g mineral water
  • 200 g isomalt

Place the water in a pan and then add the sucrose. Cook the syrup to 180ºC, remove from the heat and add the Isomalt. Dip the choux in the caramel and place in the moulds.


Seal the biscuit with a little cocoa butter. Fill the choux pastry with the caramel cream. Place 6 choux pastries in each mould and fill with the Saint Honoré cream. Place the banana compote filling inside. Remove from the mould and paint with the gelatin. Finish by decorating with choux pastries and serve.