1 puff pastry 1 pastry 250ml liquid whole cream 120g icing sugar 500 pastry cream more ... caramel 250sugar 25g glucose syrup start by making your puff pastry spread it in a rather thick circle and deposit it on a silpat ...

Saint-honore revisit and my way ...

Saint-honoré revisit and in my own way ...

1 puff pastry 1 pastry 250ml whole cream liquid

120g icing sugar

500 pastry cream more ...
caramel 250sugar 25g glucose syrup to start by making your pasta pastry

spread it in a fairly thick circle and lay it on a silpat and on a perforated plate
make the dough with cabbages using the pastry bag (medium) form a circle of dough all around the edge of the puff pastry leaving a margin of one centimeter because the dough will swell on cooking and stretch a little, with the rest of dough , form small piles to form cabbages, put them on a silpat and perforated plate apart because the cooking time will be different .
preheated the oven to 180 ° with a fork dipped in water, flatten slightly the top of the cabbages to "crush" the tip bake the dough feasted/pastry for 35min then down the temperature is 160 but especially do not open the oven otherwise the dough may come down ..
the dough must be golden ..
at the end of the cooking, put the puff pastry/cabbage and bake the small cabbage at 180 ° for 25 min and lower the temperature to 160 for 15 min and without opening the oven ..
let cool well before starting the training

to make the cream pastry

let it cool down

place pastry cream in the center of the puff pastry and stuff all the little sprouts
make a caramel: (be careful not to do it too early)
put the glucose syrup in a saucepan and bring to the boil, add the sugar, I had to mix a little otherwise it was a block ..

let the cara mel to form and become light brown, not too dark otherwise it will be burned or acid, to cool, prepare an individual stove in which you put water and in which you put your pan and you will dip the cabbage one by one in the caramel and be careful not to burn it,

place the caramel cabbage on a silpat and let them take!

place your cabbages on the turn of your puff pastry circle laminated,
prepare the cream with the cream and to which you will mix 120g of icing sugar

I had to add a bag of cremfix to "assure" my shot, and that held nikel ..

I decorate each cabbage with a sucker, I prepare my assembly 1 hour before going to the table but we can I think to prepare it sooner provided that the whipped cream is well taken not to question the cabbage and liquefied the caramel, do not put in the fridge because of the moisture, I put on the outside window edge. It was exellent. I made nougatine to decorate.

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tropezienne
Tropeziene

Ingredients (for 6 people) For cream 1/2 skimmed milk: 50 cl Sugar powder: 100 g Egg (s): 3 Wheat flour: 50 g Vanilla pod (s): 1 piece (s) Liquid cream whole: 20 cl Aroma Orange blossom: 4 drop (s) For the paste Fine salt ......

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False fast couscous

This recipe is made from the rest of the freezer's vegetables, so the proportions are all about "about." ... Ingredient for 5 carrots Leeks in rounds Small peas Chick peas (I love chickpeas they were dry. Not frozen ...) ......

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Filling red fruit macaroons

I made these macaroons but the fodder is done at "pif" I have no exact proportions .... I'll do the best ... Ingredients for fodder: 300 g frozen red fruit, 100g icing sugar , 150g white chocolate. In a saucepan put ......