Caramel Saint Honoré - Pastry and bakery - Elle & Vire Professionnel

Ingredients

• Shortcrust pastry
• 150 g Elle & Vire gourmet butter 82% fat
• 1 g salt
• 62 g icing sugar
• 62 g Tant Pour Tant (half ground almonds and half icing sugar)
• 50 g whole eggs
• 62 g T55 flour
• 186 g T55 flour
• Choux pastry
• 125 g water
• 50 g whole milk
• 2,5 g salt
• 7,5 g fine sugar
• 55 g Elle & Vire gourmet butter 82% fat
• 90 g T55 flour
• 125 g whole eggs
• Crisp
• 60 g Elle & Vire gourmet butter 82% fat
• 75 g vergeoise sugar
• 75 g T55 flour
• Dulcey chocolate mousse
• 30 g egg yolks
• 12,5 g whole eggs
• 81,25 g fine sugar
• 50 g water
• 100 g Dulcey chocolate
• 2 g Gelatine leaves
• 100 g Excellence whipping cream 35% fat
• Caramel Icing
• 90 g fine sugar
• 30 g water
• 10 g glucose syrup
• White Chocolate Chantilly Cream
• 250 g Excellence whipping cream 35% fat
• 100 g white couverture chocolate
• Peanut Cream
• 100 g Elle & Vire gourmet butter 82% fat
• 166 g pastry cream
• 250 g whole milk
• 50 g fine sugar
• 12,5 g egg yolks
• 12,5 g T55 flour
• 12,5 g powdered cream
• 20 g Elle & Vire gourmet butter 82% fat
• 56 g praliné
• 225 g peanuts
• 45 g water
• 150 g fine sugar
• 1/4 vanilla pods
• Caramelised Salted Peanuts
• 69 g sugar
• 24 g water
• 103 g roasted peanuts
• Caraïbe 66% Dark Chocolate Decoration
• 60 g Caraïbe 66% dark chocolate