{"id":15044,"date":"2017-01-14T10:18:29","date_gmt":"2017-01-14T08:18:29","guid":{"rendered":"https:\/\/nataliel8.sg-host.com\/?p=15044\/"},"modified":"2022-01-15T10:40:16","modified_gmt":"2022-01-15T08:40:16","slug":"saint-honore-tart-caramel-vanilla-and-white-chocolate","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/saint-honore-tart-caramel-vanilla-and-white-chocolate\/","title":{"rendered":"Saint Honore Tart \u2013 Caramel, Vanilla and White Chocolate"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">I love making festive tarts, and one of the ways to do so is to think of a dessert you like and make a tart out of it. This is how this following tart was born.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">It&#8217;s a Saint Honore inspired tart. Saint Honore is a classical French cake made of puff pastry crust, topped with cream puffs and lots of cream.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">This is my interpretation for the popular dessert \u2013 a golden crust filled with almond caramel and white chocolate an coffee ganache, all topped with crunchy cream puffs filled with caramel mascarpone cream and whipped Chantilly cream on top.<\/p>\n<div id=\"attachment_13632\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-13632\" class=\"wp-image-13632\" title=\"Saint Honore Tart \u2013 Caramel, Vanilla and White Chocolate \" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2016\/03\/saint_honore_tart-s-1.jpg\" alt=\"Saint Honore Tart \u2013 Caramel, Vanilla and White Chocolate \" width=\"800\" height=\"1199\" \/><p id=\"caption-attachment-13632\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Saint Honore Tart \u2013 Caramel, Vanilla and White Chocolate <\/strong><\/h4>\n<p dir=\"ltr\">24 cm round pie pan<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For short crust pastry:<br \/>\n<\/u>150 grams all-purpose flour<br \/>\n100 grams cold butter, cut into cubes<br \/>\n25 grams icing sugar<br \/>\nPinch of salt<br \/>\n1 tsp. vanilla extract<br \/>\n1 egg yolk<br \/>\n1-2 tbsp. cold milk (as needed)<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For almond caramel:<br \/>\n<\/u>150 grams sugar<br \/>\n250 ml. heavy cream<br \/>\n1\/2 tsp. sea salt<br \/>\n25 grams butter<br \/>\n100 grams roasted almonds, coarsely chopped<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>White chocolate and coffee<\/u><u> ganache:<br \/>\n<\/u>1 t sp. Instant ground coffee<br \/>\n1 tbsp. boiling water<br \/>\n150 grams white chocolate<br \/>\n45 ml. heavy cream<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For the crumble (for puffs<\/u><u>):<br \/>\n<\/u>50 grams flour<br \/>\n50 grams sugar<br \/>\n50 grams cold butter cut into cubes<br \/>\nPinch of salt<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For cream puffs:<br \/>\n<\/u>125 ml. milk<br \/>\n2 grams sugar<br \/>\n1\/8 tsp. fine salt<br \/>\n50 grams butter<br \/>\n75 grams all-purpose flour<br \/>\n2-3 large eggs<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For caramel and mascarpone cream<\/u><u>:<br \/>\n<\/u>2 grams gelatin powder<br \/>\n10 ml. water<br \/>\n90 grams sugar<br \/>\n115 ml. heavy cream<br \/>\nPinch of salt<br \/>\n60 grams soft butter<br \/>\n250 grams mascarpone cheese at room temperature<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For vanilla Chantilly cream:<br \/>\n<\/u>250 ml. heavy cream<br \/>\n25 grams sugar powder<br \/>\n1 tsp. vanilla extract<br \/>\n1 tsp. cream stabilizer of instant vanilla pudding mix<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>White chocolate and nuts<\/u><u> discs:<br \/>\n<\/u>50 grams white chocolate<br \/>\nSome caramelized hazelnuts bits<\/p>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Preparation<\/strong><strong>:<\/strong><\/h4>\n<ol dir=\"ltr\" style=\"text-align: justify;\">\n<li>Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.<\/li>\n<li>Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.<\/li>\n<li>Using a fork create holes in the crust. Freeze the crust for about an hour.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.<\/li>\n<li>Bake for about 12-14 minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is golden brown.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<li>Almond caramel: in a large skillet put sugar and form caramel.<\/li>\n<li>Meanwhile, heat cream and salt in a small saucepan to simmering point.<\/li>\n<li>When the caramel is amber and smooth, pour the cream and mix carefully.<\/li>\n<li>Cook over medium heat until smooth amber-colored caramel is formed.<\/li>\n<li>Add the butter and cook together, while stirring for another 1-2 minutes until melted and blended.<\/li>\n<li>Add and stir in almonds.<\/li>\n<li>Pour the caramel over the crust and flatten the top gently to create a thin layer.<\/li>\n<li>Cool in the refrigerator for an hour.<\/li>\n<li>White chocolate and coffee ganache: in a small glass mix coffee and boiling water until dissolved.<\/li>\n<li>Chop the chocolate and put in a bowl. Add heavy cream and solvents together in the microwave or over double-boiler until everything is melted and mixture is smooth.<\/li>\n<li>Add the coffee mixture and stir until mixture is smooth.<\/li>\n<li>Pour the ganache over the almond caramel and smooth the top. Cool in the refrigerator for an hour to set.<\/li>\n<li>Crumble (for cream puffs): in a food processor with a steel blade put flour, sugar, butter and salt and blend at high speed until the dough clumps .<\/li>\n<li>Transfer the dough to a work surface and form a disc shape. Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>Roll out the dough on a floured surface to about 3-4 mm thick and cut out 4 cm circles. Refrigerate.<\/li>\n<li>Cream puffs: preheat oven to 180c degrees.<\/li>\n<li>In a medium saucepan put milk, salt, sugar and butter and heat to a strong boil.<\/li>\n<li>Add flour and stir while cooking, until it turns into a lump of dough.<\/li>\n<li>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.<\/li>\n<li>Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a &#8220;trail&#8221; with a wooden spoon in the center of the dough &#8211; if the track remains stable, add some eggs, and if it closes a bit &#8211; the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.<\/li>\n<li>Transfer the dough to a pastry bag fitted with a round 2 cm piping tip. On a baking tray lined with baking paper pipe large cream puffs (about 3-4 cm in diameter). It&#8217;s important to leave some space between the creampuffs.<\/li>\n<li>Place a round disc of crumble over each creampuff and flatten a bit.<\/li>\n<li>Bake for about 20-30 minutes or until the creampuffs are golden and set. Cool completely before filling.<\/li>\n<li>Make a small hole at the bottom of each creampuff.<\/li>\n<li>Caramel and mascarpone cream: in a small bowl mix gelatin and water and set aside for 10 minutes at room temperature to absorb the liquid.<\/li>\n<li>In a large skillet put sugar and form caramel.<\/li>\n<li>Meanwhile, heat cream and salt in a small saucepan.<\/li>\n<li>When the caramel is amber and smooth, add in the cream slowly and carefully. Continue to cook until you get a uniform caramel sauce.<\/li>\n<li>Remove from heat and add in the gelatin. Mix well until it is absorbed and melted into the mixture. Strain.<\/li>\n<li>Cool the caramel to 50c degrees and add the soft butter. Stir until it is absorbed in the caramel.<\/li>\n<li>Cool the caramel mixture at room temperature.<\/li>\n<li>Transfer the caramel into the bowl of an electric mixer with a whipping-attachment, add the mascarpone and whip until you get a uniform and stable cream. Beware off over whipping which may cause the cream to break.<\/li>\n<li>Transfer the cream into a piping bag fitted with 1 cm round piping tip.<\/li>\n<li>Fill the cream puffs.<\/li>\n<li>Sprinkle a little powdered sugar over the cream puffs.<\/li>\n<li>Place the cream puffs over the outline of the tart (on top of the ganache layer), and leave the center part blank at this stage.<\/li>\n<li>Vanilla Chantilly cream: in a bowl of a mixer with a whipping-attachment put cream, powdered sugar, vanilla and stabilizer and whip until you get very stable cream.<\/li>\n<li>Transfer the whipped cream into a piping bag fitted with Saint Honore piping tip, and drizzle cream in the center part of the tart.<\/li>\n<li>Exchange the piping tip into a 2cm round piping tip, and pipe small mounds of cream in between the cream puffs.<\/li>\n<li>Put one more cream puff in the center of the tart.<\/li>\n<li>Pipe small mounds of cream on top of the cream puffs. I used a serrated piping tip to do so, but you can keep using the round tip.<\/li>\n<li>White chocolate and nuts discs: chop the chocolate and put in a bowl. Melt in the microwave until melted and smooth.<\/li>\n<li>Pour the melted chocolate onto a baking paper, spread in a thin layer, sprinkle evenly hazelnut bits and chill in the fridge for 2-3 minutes until partial setting.<\/li>\n<li>Using a round 3-4 cm cookie-cutter, cut the chocolate to discs. Cool completely in the refrigerator for 15 minutes to set.<\/li>\n<li>Place the chocolate discs over the cream puffs.<\/li>\n<\/ol>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Notes:<\/strong><\/h4>\n<ul dir=\"ltr\">\n<li style=\"text-align: justify;\">This saint honore tart is at its best on the day of preparation, but you can keep it for up to 2-3 days in a closed container in the refrigerator.<\/li>\n<li style=\"text-align: justify;\">You can make the crust and the cream puffs a few days in advance and keep frozen.<\/li>\n<\/ul>\n<div id=\"attachment_15045\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15045\" class=\"wp-image-15045\" title=\"Saint Honore Tart \u2013 Caramel, Vanilla and White Chocolate \" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/01\/saint_honore_tart2-s.jpg\" alt=\"Saint Honore Tart \u2013 Caramel, Vanilla and White Chocolate \" width=\"800\" height=\"533\" \/><p id=\"caption-attachment-15045\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>I love making festive tarts, and one of the ways to do so is to think of a dessert you like and make a tart out of it. This is how this following tart was born. It&#8217;s a Saint Honore inspired tart. Saint Honore is a classical French cake made of puff pastry crust, topped [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33917,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2947,1599,1577],"tags":[1830,2840,1618,1990,1853,1636,1634,5615],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Saint Honore Tart \u2013 Caramel, Vanilla and White Chocolate | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/saint-honore-tart-caramel-vanilla-and-white-chocolate\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Saint Honore Tart \u2013 Caramel, Vanilla and White Chocolate | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"I love making festive tarts, and one of the ways to do so is to think of a dessert you like and make a tart out of it. 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