SAINT HONORÈ cake ORIGINAL FRENCH recipe with CREMÉ CHIBOUST - 10,000 subscribers Special !!! скачать в хорошем качестве

SAINT HONORÈ cake ORIGINAL FRENCH recipe with CREMÉ CHIBOUST - 10,000 subscribers Special !!!

WE ARE EXCITED to share with you our first 10,000 subscribers !!! 10,000 thanks for all your comments, they gave us moments of joy and the right energy to continue sharing our recipes. To celebrate, we decided to prepare the flagship of French pastry, SAINT HONORÈ CAKE. For a 22cm diameter cake: BASE 1:24 half a stick of quick puff pastry (link    • Pasta sfoglia veloce / easy puff pastry  ) paté â choux Cooking: static oven preheated 180 ° C for 45-48min. Pay attention: if after 45min it is too brown, take it out of the oven, because each oven cooks in its own way * PATÉ Â CHOUX 2:06 125ml of water 2g of salt 55g of butter 75g of "00" flour 2 large eggs (half an egg, beaten if necessary) Cooking cream puffs: static oven preheated 220 ° C for 15min, then lower to 180 ° C and put the tail of a wooden spoon between the door and the oven, then continue cooking for 20min * CREMÉ CHIBOUST 5:32 Custard 250ml of fresh whole milk 50g of sugar 4 yolks the seeds and the bourbon vanilla pod 30g of corn starch 4g of gelatin Italian meringue 100g of granulated sugar 30ml of water half a teaspoon of cream of tartar / a teaspoon of lemon juice Syrup temperature = 121 ° C * CARAMEL 8:25 120g of sugar 30ml of water a teaspoon of lemon juice Aron's Introduction: (0:00) Base preparation start: (1:24) Choux pastry preparation: (2:06) Base conclusion: (3:46) Cream puff preparation: (4:33) Crême chiboust preparation: (5:32) Cream puff filling: (8:03) Assembling the cake: (8:23) Presentation: (10:39) Taste test with Aron: (11:15) Conclusion: (12:35)