Saint-Honoré Recipe

Let's start with the preparation that needs to stay cold for the longest time, which is the feuilletine cookie base. In the bowl of your mixer, combine all your softened butter with your sugar and almond flour. Once it's nice and creamy, gradually incorporate your flour without overworking the dough, then quickly mix in your crispy wafers. Between two sheets of parchment paper, roll out your dough to 0.5 cm thick and refrigerate it for at least 1 hour.

Now let's make our crumble. Mix your sugar with your butter, then incorporate your flour and knead it a bit, but not too much, so that the ingredients are well combined. Roll it out between 2 sheets of baking paper. Set it aside in the refrigerator for just 15 minutes while you prepare the choux pastry.

In your pot, bring your water to a boil and add your butter cut into small cubes, allowing it to melt. Then, incorporate your flour all at once and mix vigorously. Dry out your dough for 2-3 minutes, then transfer it to a mixing bowl. In a small bowl, whisk your eggs. Next, gradually incorporate them into your dough, mixing well to prevent the eggs from coagulating. Transfer your dough to a piping bag fitted with a nozzle. Then, pipe medium-sized rounds. Take your topping and, using a cookie cutter, cut out small circles to place on top of your rounds. Bake and let cook for about 15 minutes, but keep an eye on your oven, as every oven is different. Once your rounds are cooked, do not take them out; open the oven door and let them dry that way. Then, place them on a cooling rack.

Diplomat cream is a cream derived from pastry cream. Start by placing your gelatin in a bowl of cold water to rehydrate it. In a mixing bowl, whisk your egg yolks with your sugar and then your flour. Boil your milk, then incorporate it into your mixture. Place everything back on the heat and cook until you achieve a thick cream. The pastry cream is done when it bubbles like a volcano in your pot. Next, squeeze out your gelatin and mix it into your pastry cream. Transfer it to a container and cover it with plastic wrap. Let it cool at room temperature; it should cool down but not set. Then whip your cream with the powdered sugar and incorporate it into your still slightly warm pastry cream. Your diplomat cream is ready; refrigerate it.

In your mixing bowl, add your liquid cream along with your mascarpone and sugar. Whip your cream and then place it directly into a piping bag with its tip and set aside in the fridge.

Then make a dry caramel, which means, put your sugar in your saucepan and let it dissolve and then turn golden, and poach your pastries in it.

To finish, bake your layered cookie at 160 °C that you have previously cut into squares measuring 8 x 6 cm. Now all your preparations are ready; all that's left is to create a beautiful presentation as you like!