Croissaint Honoré
Persons
1
Preparation time
Difficulty
Cost
Recipe created by :
Jérôme Pendaries, Baker Expert United Kingdom
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- 3 x 70g RTB Croissants
- 3 x 30g baked Mini Croissants
- 1/8th pineapple
- ½ mango
- 1 passionfruit
- 1 lime
Dulce chocolate cream:
- 375g whole milk
- 110g egg yolk
- 25g caster sugar
- 25g plain flour
- 25g cornflour
- 2 vanilla pods
- 225g Dulce milk chocolate (melted)
- 50g Dulce milk chocolate (chopped)
Chantilly cream:
- 500g crème fraîche
- 50g mascarpone
- 50g icing sugar (sifted)
- 10g vanilla bean paste
Preparation steps
- Thaw croissants. Slice croissants into 3 or 4mm thick slices.
- Prick with a fork and bake between 2 baking trays lined with baking paper for 24 mins at 170/180°C.
- Heat milk with half the sugar and vanilla pod in a pan.
- Combine the egg and remaining sugar in a large bowl then add both sifted flours and stir until smooth.
- Pour a little hot milk onto the mixture to loosen it then bring the mixture to the boil for 2 mins.
- Add melted chocolate and leave to cool before adding chopped chocolate.
- Dice the pineapple and mango and add the juice and seeds of the passionfruit, the zest and juice of ½ lime.
- Add all the ingredients to the chantilly in a bowl and whisk until firm.
Assembly:
- Cut the mini Croissants in half, fill with Dulce cream and place on the bottom.
- Use a round nozzle to pipe Dulce cream onto the bottom of the croissants.
- Add fruit salad. Pipe chantilly cream using a St Honoré nozzle.
- Garnish with crispy chocolate balls, mango matchsticks and Dulce chocolate sticks.