Saint Honoré Rose

Preparation. Saint Honoré Rose


For the dough:

  • Flour – 125 g
  • Butter – 75 g
  • Powdered sugar – 50 g
  • Almond flour – 20 g
  • Egg yolk – 1 pc

For the choux pastry:

  • Flour – 150 g
  • Butter – 100 g
  • Eggs – 4 pcs
  • Sugar – 1 tbsp
  • Water – 125 ml
  • Milk – 125 ml

For the custard:

  • Egg yolks – 4 pieces
  • Sugar – 125 g
  • Starch – 30 g
  • Milk – 500 ml
  • Flour – 30 g
  • Salt – to taste

For the glaze:

  • Water-200ml
  • Confectionery glucose – 100g
  • Lemon juice – 50 ml
  • Sugar – 500 g


Raspberry jelly – to taste

Cream 35% – to taste

Red food coloring – to taste

Raspberry – to taste



Shortbread dough. In a large bowl, combine the dry ingredients (flour, powder, almond flour, the dough was crisp and fragrant). Add the cubes of butter is well chilled. Hands knead the ingredients into crumbs. Separate the yolks from the protein and add to the egg yolk crumb. Pour the mixture on the table and rubbed his hand until smooth in a few minutes. Wrap the dough in the finished film, and put a “rest” in the fridge for 15 minutes. Soak it this time, otherwise the dough will crack during baking.

Choux pastry. Place the saucepan on the stove and add the water with milk, butter, salt, sugar. For this test custard take milk with water in equal proportions. As soon as the mixture begins to boil, count 10 seconds and add flour. Actively begin to knead the dough spatula, reduce the heat to minimum and cook for a few seconds until a light crust on the bottom of a saucepan. Put the dough in a bowl and let cool. Then pour 3 eggs and whisk kneaded. If the dough texture is too thick, add 1 egg. The dough should be the consistency of heavy dough to pancakes.

Basis for dessert. Preheat oven to 160 degrees. Baking turned upside down, and cover with parchment. Pour choux dough into a pastry bag. Remove from the refrigerator shortcrust pastry, roll (thickness -5-6 mm). Round shape squeeze out 8-10 rounds and arrange on parchment. On the edge of otsadit choux pastry. On the empty seats on parchment otsadit balls of choux pastry, wet fingers to smooth the sharp tails. Bake for 20 minutes. Remove from the oven, cool to pass into the container.

Custard. Milk pour into a saucepan and put on fire. To milk does not stick to the bottom, sprinkle in half the sugar. The second half of connect with the yolks and mix. Connect with starch flour and pour in egg yolks, mix well. Pour a little milk to the weight nezakipevshego. Milk back warm on the stove. Actively knead whisk cream. Almost pour the boiled milk to the mixture. Leave the bottom of a saucepan a little milk. Pour cream in a saucepan and cook over medium heat to thicken. On the tip of a knife to add a pink dye mix. Put the cream into a bowl, cover with foil to the body and put in the refrigerator. The film should cover cream, or condensation and excess moisture cream gets.

Pink icing. Mix the water in a saucepan with sugar and glucose. Confectionery glucose is necessary in order to crystallize the syrup. Heat to 118 degrees. Degree measure confectionery thermometer. Whisk to combine fast speed, add the lemon juice and red dye. The icing should be thick and shiny.

Assembling the dessert. Obmoknite each ball in the icing and leave to harden for a few minutes. Carefully and quickly glazes basis for dessert (the ring). Unnecessary streaks remove your finger. In the center lay the foundations raspberry jelly (gelatin, raspberries, powdered sugar), on the edges of the glazed beads. Coat the jelly well chilled custard. Garnish with whipped cream and fresh raspberries.