Saint-honore, Sublime with bourbon vanilla - Pastry and bakery - Elle & Vire Professionnel
Bring the water, milk, salt, sugar and butter to the boil. Add the flour and dry out the paste. Using a mixer, gradually add the eggs.
Ingredients
- Choux pastry
- 150 g milk
- 150 g water
- 3 g salt
- 5 g sugar
- 60 g butter
- 90 g flour
- 150 g eggs
- icing sugar
- Sublime cream
- 1 liter Sublime Cream with Mascarpone
- 80 g sugar
- 2 vanilla pods
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