Mogador Saint Honore with Passion Fruit and Chocolate

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As a passionate admirer of Pierre Herme, who is THE king of patisserie in my eyes, I love baking desserts inspired by him. This is how these Mogador Saint Honore desserts were thought of.

Mogador is one of Pierre Herme’s collections, that celebrated the combination of milk chocolate and passion fruit. It’s delicious and the combination is so unique and simply addictive.

These Mogador Saint Honore desserts are made of milk chocolate sable Breton crust, milk chocolate cream, passion fruit curd and of course – cream puffs. They are quite complicated to make, but the result is so delicious and Mogador fans will LOVE these!

Mogador Saint Honore with Passion Fruit and Chocolate

צילום: נטלי לוין

Mogador Saint Honore with Passion Fruit and Chocolate

For milk chocolate sable Breton crust:

  • 75 grams soft butter
  • 75 grams sugar
  • 1/2 tsp. fine salt
  • 2 large egg yolks
  • 100 grams all-purpose flour
  • 50 grams almond meal
  • 50 grams finely chopped milk chocolate
  • 8 grams baking powder

Milk chocolate cream:

  • 200 grams milk chocolate
  • 250 ml. heavy cream
  • Pinch of salt
  • 2 tsp. cream stabilizer or instant vanilla pudding

For passion fruit curd:

  • 2 large eggs
  • 2 large egg yolks
  • 120 ml. passion fruit juice
  • 100 grams sugar
  • 100 grams butter

For the cream puffs:

  • 125 ml. milk
  • Pinch of salt
  • 30 grams sugar
  • 50 grams butter
  • 70 grams all-purpose flour
  • 1-2 beaten eggs

For glazing:

  • 200-250 grams white natural fondant frosting
  • Yellow food coloring
  • Red food coloring

Milk chocolate sable Breton:

  1. In a bowl of an electric mixer with a paddle attachment put butter, sugar and salt and blend at high speed until the mixture is smooth and creamy.
  2. Add egg yolks and continue to blend until they are assimilated into the mixture.
  3. Add flour, almond meal, chopped chocolate and baking powder and mix until you get smooth, slightly sticky dough.
  4. Transfer the dough to a floured work surface and form a disc-shaped.
  5. Wrap in plastic wrap and refrigerate for at least an hour.
  6. On a floured surface, roll out the dough about 1 cm thick and cut out 8-9 cm circles. Place on an oven pan lined with baking paper.
  7. Preheat oven to 170 degrees.
  8. Bake for about 10-15 minutes or until evenly golden brown and set.
  9. Cool completely at room temperature.

Milk chocolate cream:

  1. Chop the chocolate and put in a bowl.
  2. Meanwhile, heat cream and salt to a simmer.
  3. Pour the cream over chopped chocolate, wait a minute, and beat until you get a shiny chocolate ganache.
  4. Cool the ganache in the fridge for 4-5 hours or until it is completely cold.
  5. Transfer the ganache into a mixer bowl; add cream stabilizer and whip at higu speed until stable cream is formed.
  6. Transfer the cream into a piping bag with serrated 2 cm piping tip and refrigerate until use.

Passion fruit curd:

  1. In a medium saucepan whisk eggs, egg yolks, passion fruit juice and sugar until blended.
  2. Cook over medium heat, while whisking constantly, until you get a uniform and thick cream.
  3. Remove from heat and add the butter. Beat well until smooth.
  4. Cool in a closed container in the refrigerator for 3-4 hours or until completely cold.
  5. Transfer the curd into a piping bag fitted with 1 cm round piping tip and refrigerate until use.

Cream puffs:

  1. Preheat oven to 180c degrees.
  2. In a medium saucepan put milk, sugar, butter and salt and heat to a strong boil.
  3. Add flour and stir while cooking, until it turns into a lump of dough.
  4. Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.
  5. Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a “trail” with a wooden spoon in the center of the dough – if the track remains stable, add some eggs, and if it closes a bit – the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.
  6. Transfer the dough to a pastry bag fitted with a round 1-2 cm piping tip. On a baking tray lined with baking paper pipe small cream puffs (about 2-3 cm in diameter). It’s important to leave some space between the cream puffs.
  7. Bake for about 15-20 minutes until completely golden and fully baked.
  8. Cool completely before filling.
  9. Make a small hole at the bottom of each creampuff.
  10. Fill the cream puffs with passion fruit curd. Refrigerate until coating.


  1. Heat the fondant and food coloring in a small saucepan until it reaches 40-45c degrees.
  2. Dip the top of each creampuff in fondant and shake off excess coating. The coating should be quite thin.
  3. Leave to set for a few minutes at room temperature.

Assemble the desserts:

  1. Drizzle a small mound of chocolate cream at the center of each crust.
  2. Place 3 coated cream puffs on the sides.
  3. Pipe more chocolate cream in the center and place another cream puff on top.
  • The dessert is at its best on the day of preparation. You can keep it in the refrigerator for 2 days.