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St Honoré Orange

St Honoré Orange

Gateau St Honore (choux puff cake) + Guide to gateaux & patisseries: French flan pastry, buttercream mousse, buttercream meringue, pastry cream, fondant, chocolate cake, chocolate shavings, creme St Honore. Amazing page.

Gateau St Honore (choux puff cake) + Guide to gateaux & patisseries: French flan pastry, buttercream mousse, buttercream meringue, pastry cream, fondant, chocolate cake, chocolate shavings, creme St Honore. Amazing page.

Eclairs St Honore - Choux pastry filled with Madagascan vanilla creme patissiere and creme Chantilly, topped with almond nougatine (Eponine Patisserie & Chocolaterie)

Eclairs St Honore - Choux pastry filled with Madagascan vanilla creme patissiere and creme Chantilly, topped with almond nougatine (Eponine Patisserie & Chocolaterie)

Gateau Saint Honore | Choux pastry forms the basis for many a French sweet treat and, according to Andre, these sure-fire tips will ensure a perfect, soft-to-the-bite result every time. “Measure your ingredients properly,” he advises. Next, ensure the melted butter is “very hot” when adding the flour. Lastly, to check consistency of the dough, drag a spoon through the middle. If the dough is soft enough to fold back over itself, it is done. “It should be not too wet, but just wet enough,”…

Gateau Saint Honore | Choux pastry forms the basis for many a French sweet treat and, according to Andre, these sure-fire tips will ensure a perfect, soft-to-the-bite result every time. “Measure your ingredients properly,” he advises. Next, ensure the melted butter is “very hot” when adding the flour. Lastly, to check consistency of the dough, drag a spoon through the middle. If the dough is soft enough to fold back over itself, it is done. “It should be not too wet, but just wet enough,”…

Ingredients: 1 package of bigna (choux pastry balls, the same you’d use for St. Honoré cake) 500 ml sweet cream  For the ganache: 150 g sugar 250 g dark chocolate 60 g flour 8 egg yolks 25 g butter 1 vanilla pod 1 l milk  Method: Cut the vanilla pod lengthwise and add to a pot of milk. Bring the milk to a

Ingredients: 1 package of bigna (choux pastry balls, the same you’d use for St. Honoré cake) 500 ml sweet cream For the ganache: 150 g sugar 250 g dark chocolate 60 g flour 8 egg yolks 25 g butter 1 vanilla pod 1 l milk Method: Cut the vanilla pod lengthwise and add to a pot of milk. Bring the milk to a

st honoré, choux à la mangue, chantilly, caramel, épices

st honoré, choux à la mangue, chantilly, caramel, épices

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