SAINT HONORÉ “THE OITAVOS”

Recipe created by Executive Chef Cyril Divilliers at Oitavos Dunes, Cascais, Portugal 2012.

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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.
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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. ​

The clubhouse at Oitavos Dunes, 2012