Giorgos Avgeros, executive pastry chef at Sani Resort, a luxury hotel on the Greek shores of the Aegean Sea, is convinced that Greek pastry making is on the up and has a very bright future.

When defining his pastries, he assures that “I cannot attach a label to my desserts. Just like the changes, transitions, and variety in our lives, my desserts also embody many styles: They may be simple, light, and airy or rich and complex. What they all have in common is elegance, balance, and the fact that they are lovingly made”.

Below we share the recipe for his version of Saint Honoré, a classic of French pastry and a great totem of universal pastry that has turned 175 years old

Saint Honoré Macadamia Praline

Sablé

• 300 g butter
• 240 g powdered sugar
• 600 g flour
• 10 g baking powder
• 90 g almond powder
• 150 g eggs

Beat the butter and the powdered sugar using the paddle attachment. Add the powdered ingredients and then the eggs. Freeze and roll out into a sheet.

Choux

• 220 g milk
• 220 g water
• 4 g salt
• 8 g sugar
• 180 g butter 82% fat
• 220 g flour
• 400 g eggs

Boil the milk, water, sugar, salt and butter together. When it starts to bubble, add the flour and stir until the dough comes away from the sides of the pot. Immediately place the dough in the mixer. Using the paddle attachment, mix while slowly adding the eggs. Shape using a pastry bag and bake at 180°C for 30-35 minutes.

Craquelin

• 500 g butter
• 615 g brown sugar
• 615 g flour

Knead together all the ingredients and roll out into a sheet. Freeze and place on top of the unbaked choux dough.

Soft Caramel

• 400 g sugar
• 825 g cream
• 280 g glucose syrup
• 180 g butter
• 2 g salt
• 80 g Valrhona Dulcey
• 20 g cocoa butter

Make a dry caramel at 180°C. Deglaze using the cream and glucose syrup and boil again at 106°C. Emulsify with the chocolate at 40°C, add the butter and cocoa butter.

Macadamia Praline

• 400 g macadamia nuts baked at 180°C for 6 minutes
• 150 g sugar
• ½ u tonka bean
• 1 u vanilla bean

Place the sugar in a pot and cover with water. Boil to 118°C and add the nuts. Stir until the nuts are coated in sugar and continue until they reach a caramel color. Spread on a silicone sheet and allow to cool down. Blend in the thermomix and refrigerate.

Ganache Montée Mascarpone

• 780 g milk
• 3 u vanilla beans
• 120 g invert sugar
• 120 g glucose syrup
• 690 g Valrhona Opalys
• 1560 g mascarpone
• 780 g cream

Boil the milk, vanilla, invert sugar, glucose syrup, flavor using the vanilla and emulsify with the chocolate. Add the cold cream and mascarpone.

Cremeux Macadamia Praline for the choux

For the crème anglaise

• 500 g cream
• 1 u vanilla bean
• 125 g sugar
• 100 g egg yolks
• 10 g gelatin sheets

For the filling

• 375 g crème anglaise
• 250 g mascarpone
• 40 g macadamia praline