Vanilla Saint Honoré
Profiterole, Vanilla Sponge, Vanilla Ganache, Vanilla Praline, Caramel, Vanilla Cream
Pastry Chef Christian Castillo of Atlas | Atlanta
Yield: 45 servings
Adapted by StarChefs | MONTH YEAR
INGREDIENTS
Whipped Vanilla Ganache:
290 grams white chocolate
40 grams invert sugar
40 grams glucose syrup
1.04 kilograms heavy cream
4 vanilla beans, split
Craquelin:
300 grams butter, tempered
370 grams brown sugar
370 grams all-purpose
Profiterole:
100 grams milk
41 grams butter
41 grams neutral oil
4 grams salt
7 grams sugar
1 vanilla bean, split
135 grams all-purpose flour
159 grams eggs
Vanilla Sponge:
510 grams almond flour
120 grams egg whites
210 grams egg yolks
30 grams freshly scraped vanilla seeds
120 grams heavy cream
90 grams sugar
450 grams brown sugar
420 grams butter, melted
210 grams cake flour, sifted
12 grams baking powder
540 grams egg whites
Vanilla Praline:
183 grams sugar
50 grams vanilla beans, finely chopped and toasted
280 grams blanched almonds, toasted
Grapeseed oil
Caramel:
400 grams heavy cream
100 grams milk
4 vanilla beans, scraped
4 grams fleur de sel
310 grams glucose syrup
190 grams granulated sugar
140 grams butter
Vanilla Cream:
500 grams heavy cream
1 gram vanilla beans, split and scraped
120 grams yolks
100 grams granulated sugar
6 grams gelatin sheets, bloomed
To Assemble and Serve:
Fleur de sel
METHOD
For the Whipped Vanilla Ganache:
Coarsely chop white chocolate and place in a heatproof bowl. To a small pot, add invert sugar, glucose, and 415 grams heavy cream. Scrape in vanilla seeds. Bring mixture to boil and pour over chocolate. Stir to make a ganache. When cool, stir in remaining cream. Transfer to a flat tipped piping bag with a Saint Honoré tip and refrigerate.
For the Craquelin:
In a large bowl, loosely combine all ingredients; do not emulsify. Between sheets of parchment paper or acetate, roll out mixture until about ¼- to ⅛-inch thick; freeze. Using a 1½-inch circular cutter, cut out Craquelin rounds.
For the Profiterole:
In a medium saucepan, combine milk, butter, oil, salt, sugar, and 100 grams water. Scrape in vanilla seeds. Bring mixture to boil. Add flour and cooking mixture for about 5 minutes, stirring constantly. Transfer dough to a stand mixer fitted with a paddle. Mix on low speed. When dough has cooled, mix in eggs one a time, adding the next egg only after previous egg has been fully incorporated. Refrigerate dough 1 hour. Heat oven to 400°F. Transfer dough to a piping bag. Pipe into a Flexipan mold (half sphere M373) and freeze. Top with Craquelin rounds. Bake until golden.
For the Vanilla Praline:
Make a light caramel with the sugar and 123 grams water. Mix in vanilla and almonds; cool. Transfer to a food processor and process to paste. Adjust texture with oil. Transfer to piping bag.
For the Vanilla Sponge:
Heat oven to 170°C with fan on low. In a large bowl, whisk to combine almond flour, egg whites, egg yolks, vanilla, cream, sugar, and 390 grams brown sugar. Fold in butter followed by cake flour and baking powder. In the bowl of a stand mixer fitted with a whisk, whip the egg whites with remaining brown sugar. Fold egg white mixture into batter. Spread onto 3 half-sheet pans lined with parchment paper. Bake 10 minutes. When cool, freeze cakes. Then portion with fluted teardrop cutter No. 6.
For the Caramel:
In a medium saucepot over medium-low heat, combine cream, milk, vanilla, fleur de sel, and 100 grams glucose. In a separate saucepot make a caramel with sugar and remaining glucose, deglazing the caramel with cream mixture. Heat caramel to 105°C, pass through a chinois, and when cooled to 70°C, whisk in butter. Transfer to a piping bag.
For the Vanilla Cream:
Make an anglaise. Pour into a Flexipan mold (half sphere M370) and freeze. Put together 2 pieces to make a full sphere. Set aside in freezer. Serve semi-frozen.
To Assemble and Serve:
Place one Vanilla Sponge portion on a serving plate. Spread Vanilla Praline on top. Using a small knife, cut an X into the bottom of a Profiterole and place it upside down on top of cake. Pipe in a little Vanilla Praline, and finish filling the Profiterole with Caramel; sprinkle with fleur de sel. Place a frozen Vanilla Cream sphere on top of Profiterole. Pipe Vanilla Whipped Cream onto cake to finish.
