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Christmas Saint-Honoré with Black Truffle
6
Servings
60
Preparation (min.)
35
Cooking (min.)
Ingredients
- 1 puff pastry made with butter
For the choux
- 12 cl of water
- 50 g of butter
- 75 g of flour
- 2 eggs
- 1 pinch of salt
For the cream
- 25 cl of milk
- 3 egg yolks
- 50 g of sugar
- 25 g of cornstarch
- 20 cl of heavy cream
- 15 to 20 g of finely chopped fresh black truffle
For plating
- 15 to 20 g of fresh black truffle
- Some edible flowers, optional
Christmas Saint-Honoré with Black Truffle
A great classic of French pastry reimagined in a festive and unexpected version.
The crispy puff pastry holds golden cream puffs and a light cream subtly flavored with black truffle. A few thin slices of fresh truffle complete the presentation and add elegance to this festive dessert.
An original and refined creation, perfect for concluding a Christmas meal on a gourmet note.
The crispy puff pastry holds golden cream puffs and a light cream subtly flavored with black truffle. A few thin slices of fresh truffle complete the presentation and add elegance to this festive dessert.
An original and refined creation, perfect for concluding a Christmas meal on a gourmet note.
Cook this recipe with Plantin products
Preparation
Prepare the puff pastry
Preheat the oven to 180 °C. Cut out a disk of puff pastry about 20 cm in diameter. Place it on a baking sheet lined with parchment paper and lightly prick the surface with a fork. Set aside in the fridge while preparing the choux.
Prepare the choux pastry
Pour water, butter, and a pinch of salt into a saucepan. Bring to a boil, then remove from heat. Add the flour all at once and mix vigorously. Return the saucepan to low heat and dry out the dough for 1 to 2 minutes.
Add the eggs
Remove the saucepan from heat and gradually incorporate the eggs. Mix until you achieve a smooth and pliable dough.
Form the choux
Using a piping bag, pipe small choux onto a baking sheet lined with parchment paper. Bake for about 25 to 30 minutes, until they are well puffed and golden. Also bake the disk of puff pastry until it is crispy.
Prepare the pastry cream
Heat the milk in a saucepan. In a mixing bowl, whisk the egg yolks with the sugar, then add the cornstarch. Gradually pour in the hot milk while mixing. Return the mixture to the saucepan and cook over low heat until thickened.
Add the black truffle
Allow the cream to cool slightly, then add the finely chopped black truffle. Gently mix, then cover with plastic wrap and let it cool completely.
Prepare the light cream
Whip the very cold heavy cream into whipped cream. Gently fold it into the truffled pastry cream to achieve a light and airy texture.
Fill the choux
Using a piping bag, fill the small choux with some of the truffled cream.
Assemble the Saint-Honoré
Place the disk of puff pastry on the serving platter. Pipe a generous layer of truffled cream on the base. Arrange the filled choux around and in the center harmoniously.
Add the black truffle
Using a truffle slicer, make thin slices of fresh black truffle. Place them between the choux and on the cream.
Finalize the presentation
Add a few small dollops of cream and, if desired, some edible flowers. Chill until serving.
Plantin Chef’s tip(s)
Add the chopped black truffle only when the pastry cream has slightly cooled. Keep the most beautiful slices of fresh truffle for the final plating to preserve their texture and aroma.
