Milk chocolate and mandarin Saint-Honoré recipe

For the preparation of this recipe, you will need to have a mold for 9 mini pastries, a flat FLEXIPAN, and a mold for 24 small cakes.

For the preparation of the chocolate madeleine biscuit, preheat your oven to 160°C and place the baking tray on a perforated sheet. In a mixing bowl, whisk together the eggs, inverted sugar, and powdered sugar.

Add the sifted flour, cocoa, and baking powder. Pour in the milk and mix. Melt the butter in the microwave and incorporate it warm into the previous mixture. Mix well. Pour the batter into the pan and bake for 15 minutes at 160°C (320°F). Remove from the oven and unmold onto a baking mat. Set aside.

To prepare the mandarin confit, heat the mandarin puree with the 20 g of sugar. Once the mixture reaches 40°C, remove from heat. In a mixing bowl, whisk the pectin with the remaining 20 g of sugar, then sprinkle it over the mandarin puree while continuously whisking. Bring to a boil for about 1 minute. Place a small mold on a perforated tray and pour the confit into 9 cavities. Place in the freezer while you finish the rest of the recipe.

For the preparation of the light milk chocolate mousse, rehydrate the gelatin for 10 minutes in cold water. Boil the milk, then melt the drained gelatin in it. Melt the chocolate in a bain-marie and pour in the hot milk in 3 additions, whisking constantly.

Whip the liquid cream into whipped cream and fold it into the chocolate as soon as it reaches 32°C. Place the mini mold on a perforated baking sheet and distribute the mousse into the cavities, filling them three-quarters full. Reserve the remaining cream to fill the pastries. Take the mandarin confit inserts out of the freezer and place one in each cavity. Freeze for 6 hours.

For the preparation of the choux pastry, in a saucepan, bring water, milk, butter, sugar, and salt to a boil while stirring continuously. Place the flour in a mixing bowl and pour the hot mixture over it. Whisk together.

Add the eggs one by one while mixing with a whisk. Adjust the texture of the dough by adding a little warm milk to make it smooth and flowing without being liquid. Preheat your oven to 190°C and place a baking mat on a perforated tray. Pour the choux pastry into a piping bag fitted with a plain 10 mm tip and pipe 9 choux onto the mat. Bake for 10 minutes at 190°C until the choux are nicely colored.

For the preparation of the caramel, pour water into a saucepan and add sugar and glucose. Bring to a boil and then let it cook for about 10 minutes until a dark caramel is achieved. Dip the cooked pastry into the caramel, then fill them with the remaining light milk chocolate mousse.