Recipe Saint-honore, Sublime with bourbon vanilla

To prepare this dish

Ingredient list

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

Elle & Vire products used

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Choux pastry

   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. Using a piping bag, fitted with a 1 cm diameter pastry nozzle, pipe a crown shape of choux paste onto the puff pastry that has been pricked with a fork. Pipe a zigzag shape of choux paste in the middle.   Pipe 1.5 cm diameter (4 g) choux balls onto a silicon mat. Sprinkle with icing sugar and bake in a fan-assisted oven at 180° C WITHOUT opening the oven door. Bake for approximately 20-25 minutes.

2. 2

   Caramel

   Make a caramel. Dip the choux balls in the caramel. Stick the choux balls onto the crown leaving one centimetre between each one. 

3. 3

   Sublime cream

   Split and scrape the 2 vanilla beans into the Sublime Cream, add the sugar and whip. Pipe using a Saint-Honoré nozzle. 

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A few words about the author…

Nicolas Boussin