Who worships Saint-Honoré here? I'm sure I'm not the only one who loves this so much! I really wanted to start designing it but making puff pastry discouraged me a little... So I settled on a gluten-free tart with the flavors of Saint-Honoré and I must say that we enjoyed it!
But then what is this pie made of? A sweet dough that I wanted to make gluten-free ( I replaced the T55 flour with oat flour ), an almond cream, a creamy caramel, a vanilla ganache , vanilla mascarpone whipped cream and caramelized choux of course!
I used my oblong pie circle that I've had for a while and I find that the shape gives a really original look to the pie.
To complete everything, I piped the whipped cream using a very small Saint-Honoré piping tip. Failing that, you can cut out your pocket like this and it will work just as well.
Then, all you have to do is make very parallel segments of whipped cream, sprinkle with vanilla powder and finish the decoration with caramel and choux pastry.
The recipe is intended for 3 gourmands or 4 small ones. Everything is detailed step by step below. I hope you like it ;) Don't hesitate to give me your feedback and tell me if you would like me to post a recipe for real Saint-Honoré :D ( I still have a nice idea to replace the puff pastry, you certainly see what I'm thinking :D ).
Ingredients for 1 oblong tart for 3-4 people (dimensions 24cm x 8.5cm):
The sweet oat dough (to make the day before) :
45 g of icing sugar
15 g of almond powder
125 g of oat flour
1g of salt
55 g of unsalted butter
28 g whole egg
1 egg yolk
a few drops of full cream
1 pinch of fleur de sel
1- In the bowl of your food processor, mix the cold butter with the icing sugar, almond powder and salt using the blade until you obtain a sandy mixture.
2- Add the egg and mix.
3- Add the flour, mix quickly without insisting too much.
4- On your work surface, grind the dough crumbs until you form a homogeneous ball of dough.
5- Roll it out to 2 mm thickness on a lightly floured work surface. Refrigerate for several hours.
6 - Line 1 oblong tart ring previously buttered.
7- Then leave to crust overnight in the refrigerator.
8- The next day, bake the tart base for 10 minutes at 160°C.
9 - Brush the base of the tart with a mixture of egg yolk, liquid cream and fleur de sel. Bake again for 5 minutes at 160°C.
The mascarpone whipped cream (to make the day before) :
200g of whole liquid cream
6g of sugar
7g of gelatin mass ( i.e. 1g of powdered gelatin and 6g of water )
1 vanilla pod
20g mascarpone
1- Infuse the vanilla seeds and the pod in 75g of liquid cream with the 6g of sugar for around fifteen minutes.
2- Add the gelatin mass, the remaining cold cream and the mascarpone. Mix, cover with film and refrigerate overnight.
Almond cream ( to make on the big day ):
30g butter
30g of sugar
30g eggs
30g of almond powder
1- Cream the soft butter with the sugar. Then add the egg then the almond powder. Whisk until you obtain a smooth almond cream.
2- Garnish the tart base with almond cream.
3- Bake for 15 minutes at 160°C. Then let it cool.
Creamy caramel (based on a recipe from The French Pâtissier - make the day before):
50g of sugar
55g of glucose (1)
105g of whole liquid cream
25g whole milk
25g of glucose (2)
1 pinch of fleur de sel
35g butter
1- In a saucepan, cook the sugar and glucose (1) until 185°C.
2- At the same time, bring the cream, milk, glucose (2) to a boil.
3- Remove from the heat, deglaze the caramel with the hot liquids.
4- Return to low heat and heat everything up to 112°C, stirring continuously.
5- Remove into a clean container and let cool.
6- When the caramel is around 70°C, add the butter cut into small cubes and the fleur de sel and mix using a hand blender.
7- Film in contact and set aside in a cool place.
8- The next day, garnish the tart base with a thin layer of creamy caramel. Store in a cool place while you make the vanilla ganache.
Vanilla ganache (to make on the big day ):
75g of whole liquid cream
75g white chocolate
1 vanilla pod
1- Infuse the scraped vanilla with the pod in the hot cream for 15 minutes. Melt the white chocolate.
2- Pour the cream in 3 batches over the chocolate and mix until you obtain a smooth and shiny ganache.
3- Pour the ganache into the tart base previously garnished with creamy caramel. Leave to set for 2 to 3 hours in the refrigerator.
Assembly and finishing touches ( to be done on the big day ):
QS of vanilla powder
3 caramelized cabbages (recipe here )
1- Whip the mascarpone whipped cream, not too firm, and transfer it to a bag fitted with a small Saint-Honoré nozzle.
2- Pipe the whipped cream evenly over the entire tart.
3- Sprinkle with vanilla powder. Decorate with a little creamy caramel and 3 caramelized choux buns.
4- Enjoy without delay and enjoy.
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