Recipe Christmas logs : Saint Honoré

To prepare this dish

Ingredient list

Pastry base : puff pastry & choux pastry

250 g puff pastry dough
1 liter choux pastry

For the Saint Honoré cream with Tahitian vanilla

500 g crème pâtissière (pastry cream) with Tahitian vanilla
250 g Excellence whipping cream 35% fat
6 g gelatine

Finishing touches

250 g caramel mass
500 g Sublime, Cream with Mascarpone

Elle & Vire products used

Excellence whipping cream 35% fat

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Pastry base : puff pastry & choux pastry

   Using a pastry-rolling machine, roll out the puff pastry to a thickness of 2 mm. Leave it to rest for 6 hours. Dock it, then bake at 170C, when 50% bake add a tray on top, finish to bake. When still warm cut 3 strips (25X12 cm). 

   Pipe 600 g of choux pastry on a Silpain, then bake at 170C, when 50% bake add a tray on top, finish to bake (35 min max) .

   Pipe 72 little choux buns on a baking tray and then cook at 200°C (392°F) for approximately 40 minutes.

   Chef's tip

   1/2 trays 60x40

2. 2

   For the Saint Honoré cream with Tahitian vanilla

   Mix the vanilla crème pâtissière gently with the pre-whipped Elle & Vire Professionnel® Excellence Whipping Cream.

   On the bottom of a mould 27X37X2 cm put the flat choux pastry, add on top the light pastry cream. Freeze it. Then cut 3 strip (24X8 cm). stick on top of the baked puff pastry.

   Fill the choux buns with the mixture before dipping them in the caramel. The caramel can be flavoured and coloured as desired. 

3. 3

   Finishing touches

   Whip the Elle & Vire Professionnel® Sublime, Cream with Mascarpone and apply it in curling ripples using a Saint-Honoré piping nozzle. You can also flavour the cream with pistachio, caramel, etc.

   Once the little choux buns have cooled down, stick them on the the side of the log

   Finish with a white chocolate decoration (25X9 cm) 

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