SAINT – Honore

SAINT – Honore.

Ingredients for the dough:
-Flour – 250 g
-Oil – 150 g
-Sugar – 75g
-Egg – 1 pc.

Ingredients for the choux pastry:
-Water – 150 mL
-Butter – 50 g
-Salt on the tip of a knife
-Flour – 150 g
-Eggs – 3 pcs.

Ingredients for the vanilla cream:
-Milk – 300 ml
-Vanilla sugar – 1 hour. L.
-Sugar – 210 g
-The yolk – 3 pieces.
-Starch – 30 g
-Protein – 4 pcs.

Ingredients for the glaze:
-Sugar – 150 g
-Water – 50 g


From the butter, flour, eggs and sugar prepare shortbread dough. Put it in the fridge for half an hour.

Prepare the choux pastry. Put the pan on the fire and, stirring constantly, add water, oil, flour, salt and eggs.

We took out the shortcrust pastry from the refrigerator and roll out of a flat cake of 27 cm in diameter.

Bake the cake at 220 ° C for 15 minutes until crisp light brown.

Choux dough forming small profiteroles. Bake in Profitroles preheated to a temperature of 220 ° C oven for 10 minutes.

Milk, sugar, egg yolks, starch, sugar and vanilla whipped with sugar proteins are preparing thick vanilla cream!

Of water and sugar cook dark caramel. Fill the base of the cake with vanilla cream. Decorate dessert profiteroles with caramel.

сент о норе

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