Vanilla-flavored Saint-Honoré

Vanilla-flavored Saint-Honoré

Anne Coruble
Difficulty Icon
Expert
Recipe Time Icon
2h30
16
Videos
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.
Vanilla-flavored Saint-Honoré
Completion time
Preparation
2h30
Baking
1h
Resting
12h
Techniques taught
  • Scraping a vanilla pod
  • Making whipped cream
  • Mixing with a hand blender
  • Chinoiser (straining)
  • Infusing milk or cream
  • Kneading croissant dough with a mixer
  • Shape a dough prior to the layering process
  • Making croissant dough
  • Shaping butter prior to the layering process
  • Giving a double fold
  • Giving a single fold
  • Rolling out puff pastry
  • Cutting puff pastry
  • Making puff pastry strips
  • Creating a decoration using puff pastry with visible layer
  • Preparing an opaline
  • Scraping a vanilla pod
  • Making choux pastry
  • Piping with a tip
  • Baking choux pastry
  • Piping with a tip
  • Baking choux pastry
  • Caramelizing with opaline
  • Scraping a vanilla pod
  • Mixing with a hand blender
  • Chinoiser (straining)
  • Infusing milk or cream
  • Scraping a vanilla pod
  • Mixing with a hand blender
  • Making a dry caramel
  • Making a soft caramel
  • Mixing with a hand blender
No items found.
  • Filling a piece of choux pastry
  • Piping with a tip
  • Decorating using a piping bag
  • Whipping cream with a mixer
  • Piping a lace design
  • Piping with a tip
  • Assembling a dessert
  • Assembling a Saint-Honoré
Discover the first step of this course for free

Step 1 : Mascarpone whipped cream with tahitian vanilla

Anne Coruble
Anne Coruble
Pastry Chef of the Year 2024 | The Peninsula Paris
Pastry Chef of the Year 2024 | The Peninsula Paris

Step 2 : Kneading the croissant dough

Step 3 : Shaping the butter into a square

Step 4 : Layering: 1 double fold & 1 single fold (1/2)

Step 5 : Cutting the puff pastry strip

Step 6 : Caramel and opaline powder

Step 7 : Vanilla-flavored choux pastry

Step 8 : Piping and baking the choux

Step 9 : Piping the choux crowns in the croissant dough, baking and caramelizing with opaline

Step 10 : Tahitian vanilla cream

Step 11 : Tahitian vanilla creamy caramel

Step 12 : Tahitian vanilla caviar

Step 13 : Glazing the choux with caramel

Step 14 : Filling the choux pastry

Step 15 : Piping the chantilly in a lace pattern

Step 16 : Final assembly of the saint-honoré

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