Recette The Saint-Honoré éclair | Produits Laitiers de France
dairy-products-from-france.com
Puff pastry Water dough Mix the water, salt and vinegar together. Add the flour and the butter. (Don
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Cooking tools:
- Piping bag
- Silicone baking mat
- Baking sheet
- Saucepan
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- Fine-mesh sieve
- Spice grinder
- Parchment paper
- Mixing bowl
- Whisk
- Oven
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Ingredients
- Puff pastry
- Water dough
- 44g flour
- 71g water
- one pinch of salt
- 41g butter
- 1g white vinegar.
- Butter flour
- 165g butter
- 75g flour
- Choux (puff) pastry
- ¼ Litre of water
- 100g butter
- 4g fine salt
- 5g caster sugar
- 150g flour
- 5 eggs (or 250g)
- Crème caramel
- 74g sugar
- 46g butter
- 182g mascarpone
- 92g cream
- 1 sheet of gelatine
- 1 g fleur de sel (French sea salt)
- Caramel decoration
- 70g fondant
- 23g glucose
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