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Saint-Honoré “THE OITAVOS”

4/14/2018

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FLASHBACK, 2012, Saint Honore "THE OITAVOS" recipe created by Executive Chef Cyril Divilliers for Diana DeLucia's first book Golf Club World, Behind the Gates
Serves 1


Ingredients


Choux Pastry
​
  • 3 Tablespoons plus 1 teaspoon water
  • 3 Tablespoons plus 1 teaspoon milk
  • 1-1/2 Tablespoons butter
  • 1 teaspoon sugar
  • 1 pinch salt
  • 3 Tablespoons plus 1 teaspoon flour
  • 1 egg

Saint-Honoré Cream
​
  • 1 large egg yolk
  • 1-1/2 Tablespoons sugar
  • 1 teaspoon flour
  • 1 teaspoon cornstarch
  • Scant 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 sheet of gelatin
  • Scant 1/4 cup whipped cream
  • 1-ounce round puff pastry, baked
  • Scant 1/4 cup chestnut paste
  • 1 scoop chocolate ice cream


Preparation


Choux paste

Combine the water, milk, butter, sugar and salt in a pan; bring to a boil.

Add the flour and mix until a ball forms.

Remove from heat and stir in the egg.

Fill a pastry bag with the dough and pipe small balls onto a cookie sheet.

Bake in a preheated 400-degree F oven for 4 to 5 minutes.


Saint-Honoré cream

Whisk the egg yolk with the sugar; whisk in the flour and cornstarch.
​
Combine milk and vanilla in a small saucepan, and bring to a boil. Stir in the egg yolk mixture and
cook for 1 minute.

Remove from heat and add the hydrated gelatin.

Set aside to cool.

When cool, fold in the whipped cream.
​


Assembly

Put the baked puff pastry in a dish.

Spoon the chestnut paste into the center of the pastry.

Transfer the Saint-Honoré cream to a pastry bag.

Pipe some of the cream in a decorative pattern on
top of the chestnut paste.

Split 2 choux balls in half and fill with the cream.

Place the balls next to the pastry.

​Drizzle the choux balls with caramel and serve with a scoop of chocolate ice cream. 
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