St Honore

“I am a journalist by profession. I decided to become a confectioner later. 4 years ago I started studying at the Culinary Academy, first in confectionery and then in cooking field. Confectionery turned out to be a field that I enjoyed much and thus I decided to deepen my knowledge. I completed the Diploma Course of “Confectionery Art” at Kiev Culinary Academy, and then did my internship at “Dejeuner” Academy in Paris. For two years, I was the Chef-confectioner of the Medical Wellness Resort “Bioli”.
I am currently getting ready for opening my own confectionery cafe and in the near future we will present a wide range of pastry to our citizens.” - Khatuna Bakuradze.“I am a journalist by profession. I decided to become a confectioner later. 4 years ago I started studying at the Culinary Academy, first in confectionery and then in cooking field. Confectionery turned out to be a field that I enjoyed much and thus I decided to deepen my knowledge. I completed the Diploma Course of “Confectionery Art” at Kiev Culinary Academy, and then did my internship at “Dejeuner” Academy in Paris.
For two years, I was the Chef-confectioner of the Medical Wellness Resort “Bioli”. I am currently getting ready for opening my own confectionery cafe and in the near future we will present a wide range of pastry to our citizens.” - Khatuna Bakuradze.“I am a journalist by profession. I decided to become a confectioner later.
4 years ago I started studying at the Culinary Academy, first in confectionery and then in cooking field. Confectionery turned out to be a field that I enjoyed much and thus I decided to deepen my knowledge. I completed the Diploma Course of “Confectionery Art” at Kiev Culinary Academy, and then did my internship at “Dejeuner” Academy in Paris. For two years, I was the Chef-confectioner of the Medical Wellness Resort “Bioli”. I am currently getting ready for opening my own confectionery cafe and in the near future we will present a wide range of pastry to our citizens.” - Khatuna Bakuradze.

Preparation Time

60+ mn

Difficulty

Difficult

CAL

250-500 calories

Type of Food

Dessert

Goes with

Mineral water Borjomi

Ingredients

Flour

670 gram

Salt

11 gram

Sugar

920 gram

Butter

775 gram

vinegar

2 milliliter

Milk

1625 milliliter

crème

450 milliliter

Egg

14 piece

Glucose

120 gram

Gelatin plate

10 gram

Condensed milk (min. 8.5%)

60 gram

Confectionery cream powder

180 gram

step

To prepare the puff pastry, combine 375 g flour, 7 g salt, 2 ml vinegar and 200 ml water together and knead into a homogeneous dough. Add 30 g softened butter. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough to a thickness of 2 - 3 mm and place 240 g processed, flattened butter in the middle.

step

Make 6 simple layering (preferably 3 on the first day, another 3 on the second day), let the dough rest between intervals in the fridge. Cut two sheet 22 and 15 cm in diameter. Baking mode: puff up the puff pastry at 180 degrees. Take out from the oven, sprinkle with powdered sugar and put the second baking sheet on the top (to be baked under the press). Increase the temperature to 210 degrees. Bake until golden brown. Combine 100 g sugar, 100 g wheat flour and 100 g softened butter together to prepare the crakelin. Do not knead the dough for a long time. Roll out between two parchments and let it cool well. Cut out the rings of the desired size and place on the top of the choux before baking.

step

For the cooked dough, combine 125 ml water, 125 ml milk, 5 g sugar, 5 g salt and 110 g diced butter together and heat it until the butter is completely melted. Add 195 g flour only once and roast the dough with continuous stirring. When the dough gets glazed and becomes uniform, cool it up (bring the temperature to 40 degrees), add 250 g eggs in portions. The dough should be glossy and elastic (band consistency). Bake the choux with crakelin at 180 degrees for 20-25 minutes. The last 10 minutes at 170 degrees.

step

To prepare the caramel, combine 120 g sugar and 60 g glucose together in a wide thick-bottomed saucepan. Leave at low temperature before the color changes. Heat 100 ml cream and 60 g condensed milk. Pour the hot liquid mixture into the caramelized sugar mass in small portions. Stir continuously. When the caramel temperature drops to 80 degrees, add 160 g butter cut into small cubes and 2 g salt.

step

Caramelized icing for choux - pour 150 ml water and put 250 g sugar and 60 g glucose in a pastry pot. Boil until it gets a caramel color. Top the crispy surface of baked choux with a caramel and keep until used.

step

Confectionery Cream for choux - pour 500 ml of milk into a saucepan and heat. Combine 3 egg yolks and 150 g sugar together and whisk lightly. Add 60 g of pastry cream powder. Pour in a quarter of hot milk. When the mixture is combined, pour in the remaining milk. Return the whole mass to the saucepan and cook the cream. Boil for 3 minutes with continuous stirring. Add 50 g butter to the hot cream. Wrap compactly and let it cool well. Whisk before use, add 150 ml whipped cream (35%). Pierce the choux, and apply the cream with the help of a pastry bag.

step

To prepare the caramel cream, soak 10 g gelatin leaves in cold water and put it aside. Pour 1-liter milk into a saucepan and bring to a boil. Mix 6 egg yolks in a bowl and 150 g sugar. Add 120 g pastry cream powder and combine the mass. Pour a quarter of the hot milk, stir and when everything is well dissolved, add the milk completely. Return to the saucepan and boil the cream. Add 200 g the prepared caramel and a well-squeezed gelatin leaf to the hot cream.

step

Blend the cream, store compactly and put in a fridge. Whisk before use and add 250 g whipped cream (35%). Freeze part of the cream in a 15 cm diameter silicone mold for about 6 hours.

Serve

To serve, place the frozen cream on a puff pastry disc, place a second, smaller puff pastry disc, place the caramel cream balls around it, and fix the choux. Decorate with a caramel cream.

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