Gateaux Pyramid of Saint Honoré by Adrien Bozzolo

Saint Honoré Pyramid

Pâte à choux (98 gr)

• 16 g water
• 16 g semi-skimmed milk
• 14 g butter
• 0.5 g fine salt
• 0.4 g powdered sugar
• 19 g T55 flour
• 33 g whole eggs

Heat the water, milk, butter, sugar, and salt. Once off the heat, add the flour. Dry the pâte. Put the pâte in a blender and mix with aluminum foil to dry it even more. Add the eggs, rectify if necessary.

Procedure for petits choux

Place petits choux 1 cm in diameter on silpat paper with a 4 flat nozzle. Sprinkle the choux with powdered sugar. Cook the petit choux at 170 ° C for about 12 minutes.

Procedure for triangles

Spread the pâte à choux directly on the croquant until it reaches a thickness of 5 mm using the pastry rulers. Cover with a second crisp sheet and freeze. Cut out triangles 6 cm high and 5 cm wide. Place on a flat plate with silpain. Bake the triangles at 150 ° C, ventilation 7, for 18 minutes.

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Arlette for Saint Honoré

• Laminated PM
• opaline caramel-vanilla PM for Arlette

Roll out a 2.5mm thick laminating sheet on the laminator. Sprinkle with opaline caramel-vanilla evenly with a strainer. Roll up the puff pastry to get a large roll. Roll out this 2cm thick roll to get a rectangular shape and leave to rest in the fridge. Stretch a second lamination sheet to 1mm thick. Sprinkle evenly with opaline caramel-vanilla. Take Arlette’s 2 cm rectangle and detail 1.5 mm wide pieces. Lay the slices on the 1mm lamination sheet, side by side and tightly packed. Roll out in a rolling mill to 2 mm, putting icing sugar along the length.

More detail

• 3 cm / 9 cm strips (2 / pers)
• 3 cm / 7 cm strips (1 / pers)
• For isosceles triangles 7 cm / 8.8 cm / 8.8 cm (1 / pers)

Place on a baking tray between two silpain and cook at 180 ° C, ventilation 7, for 8 minutes (the pâte must be caramel-colored). Remove and allow to cool between the silpain sheets so that they do not retract. Waterproof with cocoa butter. Reserve in oven.

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Arlette oplaine caramel-vanilla (137 g)

• 18 g water
• 40 g glucose
• 60 g powdered sugar
• 16 g feuillitine
• 3 g vanilla powder

Put the water, glucose, and sugar in a saucepan and cook at 185 ° C. Add the feuilletine and vanilla powder, mix and pour over the silpat. Let cool and mix to obtain a fine powder. Reserve in an airtight box.

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Pâte à choux crumble (199 g)

• 57 g butter
• 71 g brown sugar
• 71 g t55 flour

Mix all the ingredients together. Spread between two sheets of parchment paper on a 1.5mm thick laminator. Recipe for 4 plates (sheets) of 40X60.

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Saint Honoré Syrup (226 g)

• 116 g sugar
• 87 g water
• 23 g glucose

Put all the ingredients in a saucepan and bring to a boil. Store in a hermetic seal. When ready to use, put the syrup in a saucepan and cook until a caramel color is obtained. Prick the petits choux all the way with a toothpick. Dip the front of the cupcake in the caramel and reserve in the oven.

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No-bake vanilla crème brûlée (268 gr)

• 200 g liquid cream 35%
• 3 g Madagascar bourbon vanilla beans
• 24 g powdered sugar
• 1 g pectin X58
• 0.2 g agar-agar
• 40 g yolks

Put the cream and the scraped vanilla beans in a saucepan and heat to 40°C. Pour like rain the mixture of sugar + pectin X58 + agar-agar, bring to a boil and cook for 1 minute. Pass the yolks through the strainer and mix with a hand mixer. Pour 2,450 g onto a rimmed baking tray (previously lined with guitar sheet). Freeze. Detail isosceles triangles: 7 cm / 8.8 cm / 8.8 cm and reserve in the freezer.

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Vanilla praline (33 g)

• 2.5 g Madagascar bourbon vanilla beans
• 15 g raw almonds
• 10 g powdered sugar
• 5 g water
• q.s. grapeseed oil

Cut the vanilla beans into small pieces with scissors. Place the almonds and vanilla on a baking tray and roast at 160°C for 15 minutes. Put the water and sugar in a saucepan and cook at 116°C. Add the mixture of almonds + vanilla, caramelize while stirring until a nice caramel color is obtained (150°C-151°C). Place on a baking tray with silpat and spread well so that the praline cools quickly. Mix in a food processor at maximum speed for 4 minutes (the praline must not exceed 50ºC). Place in a closed box and chill in the freezer for about 3 hours. Blend the praline a second time in a food processor at maximum speed for 4 minutes (the praline must not exceed 50°C). Adjust the consistency by adding the grapeseed oil.

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Chantilly mascarpone with vanilla (131 g)

• 20 g mascarpone
• 10 g powdered sugar
• 1 g vanilla, scraped
• 100 g liquid cream 35%

Mix the first three ingredients with a whisk and gradually beat down with the cream. Pass through the strainer. Use a mixer on medium speed. Put in a pastry bag without a sleeve and cut the bag to place the Saint honoré nozzle.

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White caramel (111 g)

• 20 g glucose
• 19 g powdered sugar
• 54 g liquid cream 35%
• 0.4 g Madagascar bourbon vanilla beans
• 4.5 g gelatin preparation
• 14 g butter

Bring the cream and vanilla to a boil. Put the glucose syrup and sugar in a saucepan and cook until it takes on a caramel tone. Decorate with hot cream and cook at 107°C. Let cool to 70°C and add the gelatin. Let cool to 40°C and add the butter cut into pieces and mix with a hand mixer. Reserve dry with lid.
* Respect the temperature of incorporation of the butter.

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Montage

Place the creamy triangle on top of the arlettes triangle, taking care to put the wood effect side out. Decorate the hole with the vanilla praline (about 6 g). Place the 8.8 cm long strips of arlettes on the two sides of the triangle (taking care to put the wood effect side outwards). Squirt a zigzag of soft caramel over the entire surface of the cream. Cut the triangles in half lengthwise and flatten them to make sure the cream is completely covered. Pour the mascarpone chantilly from the tip to the flat side, poach very evenly. Finish closing with the 7 cm long arlette. Place the petit choux on the left side at the bottom of the triangle.