Francesco Boccia Saint Honoré so good #28

The Saint Honoré revised, without classic creams, by Francesco Boccia

In so good #28, Francesco Boccia proposes creations in which he combines a classic dessert, revised in a new key from the point of view of aesthetics and composition. “An interesting thing is that I used it for everyone, it is 3D printing but trying to use it with a light impact or perceptible way”, he explains.

Below we share his interesting version of the Saint Honoré where he uses no classic creams but does keep the aromatic combination of vanilla, fresh cream, and custard. A creation that perfectly reflects his philosophy: classic, technology, and taste.

The chef, undoubtedly one of the most brilliant pastry chefs on the current Italian scene and winner of the Coupe du Monde de la Pâtisserie in 2015, currently occupies his time training, consulting for companies and professionals, and the preparation of people who want to approach the world of pastry competitions.

Discover So Good #28

Saint Honoré

Custard

500 g fresh whole milk
150 g sugar
200 g egg yolks
50 g rice starch
5 g lemon peel
1 vanilla pod

Mix the egg yolks, starch and sugar with the whisk. Let the milk boil with the lemon peels and vanilla pulp and pour little by little over the egg yolk mixture stirring with a whisk. Cook the cream to 83°C and mix with a blender. Pour into a baking tray and cover with cling film. Cool down quickly to 4°C inside blast chiller.

Mascarpone and vanilla cream

Check out the recipe in so good #28

Caramel

Check out the recipe in so good #28

Pâte à choux

150 g water
100 g milk
2,5 g salt
2,5 g sugar
125 g butter, 82% fat
150 g flour w 220
290 g fresh eggs

In a pot boil the water, milk, salt, sugar and butter together. Add the flour, lower the heat and mix until
the dough comes off the sides. Pour everything inside a planetary mixer with the paddle attachment and let it cool down to 50°C slightly in motion. Heat the eggs to 35°C and beat into the dough little by little. Work until the dough is shiny and homogeneous.
With the piping bag fitted with a round tip, form choux on a silicone mat and freeze it. Spray with oil and cook for 16-18 minutes at 170°C.

Puff pastry

Dough

450 g white flour 280 w
18 g salt
250 g water

Knead all the ingredients in a planetary mixer fitted
with the hook attachment, make a dough and put in the refrigerator to cool, covered with plastic wrap for 30 minutes.

Loaf

600 g butter
150 g flour 280w

In a planetary mixer with the hook attachment, mix the butter and flour; insert the loaf into the dough and give it a fold to 3 and let set for 20 minutes. Then give a fold to 4 and let set for 30 minutes. Continue with a fold to 3 and one to 4, always letting the dough rest between the folds. Refrigerate for 12 hours.
Roll out the dough to 2.5 mm thick, pierce with the roller docker and wait 2 hours before cooking. Set the oven at 190°C and lower to 170°C. Cook for 35 to 40 minutes. Once cooled, cut into the shape of a flower with water cutting and caramelize with the specific sugar.

Sugar to caramelize the puff pastry

100 g icing sugar
20 g dextrose

Sprinkle on the cold puff pastry and bake at 230°C for 5-6 minutes

Montage

Unmold the mascarpone cream and vanilla on the caramelized puff pastry and fill the holes with the custard. Place the caramelized choux on the custard and serve.