St Honore


Apr 14, 2023

1 min read

First Dough
200 gr All-purpose Flour
500 gr Anchor Lamination Butter Sheet
Second Dough
475 gr All-purpose Flour  
15 gr Salt  
225 gr Water  
10 gr White Vinegar  
150 gr Anchor Unsalted Butter 
Pâte à Choux
125 gr Anchor UHT Milk  
125 gr Water 
4 gr Salt 
100 gr Anchor Unsalted Butter  
150 gr Flour  
250 gr Eggs  
72 gr Anchor Unsalted Butter
90 gr Brown Sugar 
90 gr Flour 
3 gr Vanilla Extract 
    As Needed  Red Colouring
Half Candied Strawberries
100 gr Frozen Strawberry Puree  
175 gr Sugar  
600 gr Frozen Strawberries IQF (Small Size)
25 gr Sugar 
9 gr Pectin NH  
10 gr Corn Flour
Cream Cheese Chantilly
150 gr Anchor Whipping Cream ( To Boil)   
35 gr Sugar 
1 u Vanilla Pod  
1 u Lemon Zest   
50 gr Gelatine Mass
120 gr Anchor Cream Cheese
825 gr Anchor Whipping Cream (Cold) 
Lady Finger Sponge 
200 gr Egg Whites 
160 gr Sugar 
130 gr Egg yolks  
1 gr Vanilla Pod 
80 gr Corn Flour 
80 gr Flour
Inversed Puff Pastry  
First Dough:
  1. Dice Anchor Lamination Butter Sheet and mix with flour until dough forms  
  2. Roll this dough in between plastic sheets to form a rectangle 30cm x 40cm 
Second Dough:
  1. Mix all the ingredients and ensure Anchor Unsalted Butter is at room temperature  
  2. Prepare a rectangle shape dough and rest in chiller
  1. Line the first dough and put the second dough onto the first dough 
  2. Wrap up and fully cover the second dough inside the first dough 
  3. Apply 2 single folds and leave it to rest for one hour in chiller 
  4. Apply 1 double fold and leave it to rest for one hour in chiller 
  5. Apply 1 more double fold and rest for one hour in chiller 
  6. Line to 2.5mm thick onto baking tray and let rest in chiller rest overnight 
  1. Mix together all the ingredients and roll the dough 
  2. Chill and cut the size to cover the piped pâte à choux 
Pâte à Choux:
  1. Bring to boil water, Anchor UHT Milk, Anchor Unsalted Butter, sugar, and salt 
  2. Remove from heat before mixing in the sifted flour 
  3. Cook again for a few minutes, transfer to mixer  
  4. Add eggs in 4 parts in the mixer  
  5. Pipe in Silpat and cover with craquelin 
  6. Bake in convection oven at 155°C for 24 minutes
Half Candied Strawberries:
  1. Cook sugar with strawberry puree until it reaches 125°C 
  2. Add in strawberries and cook for a few more minutes 
  3. Add in the mixture of sugar and pectin and bring to a boil 
  4. Cook for a few more minutes and add cornflour (dissolved in cold water)
Cream Cheese Chantilly:
  1. Bring to a boil the first part of cream with sugar and vanilla seeds  
  2. Add in the melted gelatine  
  3. Pour onto the cream cheese and blend until smooth 
  4. Add the second measurement of cold cream 
  5. Cool down over night 
  6. Whip before serving
Lady Finger Sponge:
  1. Whip egg whites with sugar until stiff peaks form 
  2. Add egg yolks and vanilla seeds in the mixer 
  3. Using a spatula, add in sifted flour and corn flour 
  4. Pipe onto baking paper and sprinkle icing sugar  
  5. Wait 5 minutes before sprinkling icing sugar again 
  6. Bake at 180°C for 8 minutes
  1. On the base of Inversed Puff Pastry, place Half Candied Strawberries and Lady Finger Sponge  
  2. Cover with Cream Cheese Chantilly 
  3. Place the choux on top  
  4. Decorate with raspberry powder  



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