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Vanilla-flavored Saint-Honoré
An ode to perfection and delicacy around the taste of vanilla: choux pastry baked in crisp croissant dough, a creamy vanilla custard, tender caramel, intensely flavored vanilla caviar, crowned by a light and delicately piped chantilly.
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Mascarpone whipped cream with tahitian vanilla
Techniques covered
- Scraping a vanilla pod
- Chinoiser (straining)
- Mixing with a hand blender
- Infusing milk or cream
- Making whipped cream
- Shape a dough prior to the layering process
- Making croissant dough
- Kneading croissant dough with a mixer
- Shaping butter prior to the layering process
- Rolling out puff pastry
- Making a single fold
- Making a double fold
- Creating a decoration using puff pastry with visible layer
- Cutting puff pastry
- Making puff pastry strips
- Preparing an opaline
- Making choux pastry
- Piping with a tip
- Baking choux pastry
- Caramelizing with opaline
- Making a soft caramel
- Making a dry caramel
- Filling a piece of choux pastry
- Decorating using a piping bag
- Whipping cream with a mixer
- Piping a lace design
- Assembling a dessert
- Assembling a Saint-Honoré
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