Saint Honoré Tartlets

Preparation

1. STEP 1 OF 10

   Roll out the puff pastry to a thickness of a few millimeters and cut it with a round cutter of 8 cm in diameter: you should obtain 20 discs

2. STEP 2 OF 10

   Place them on the oven tray and prick them with a fork to prevent them from puffing up and forming bubbles during baking

3. STEP 3 OF 10

   Put the choux pastry in a piping bag with a star nozzle n

4. STEP 4 OF 10

   20 and distribute it on the pastry discs forming a cord along the edge

5. STEP 5 OF 10

   Bake the prepared pastry shells in the oven at 220 degrees for about 25 minutes

6. STEP 6 OF 10

   With the remaining choux pastry, form 20 small choux buns on a greased tray and bake them in the oven (220 degrees) for about 15 minutes until they are puffed and golden

7. STEP 7 OF 10

   Prepare a light caramel (60 degrees) with the sugar, water, and lemon juice and dip the edge of the pastry shells in it so that they are partially covered

8. STEP 8 OF 10

   Prepare a pastry cream with half a liter of milk and while it is still warm, incorporate the whipped cream along with the powdered sugar

9. STEP 9 OF 10

   Distribute the mixture inside the tartlets using a piping bag and place a choux bun on top

10. STEP 10 OF 10

    Serve these pastries shortly after preparation to prevent the cream from soaking the pastry and losing its crispness

Suggestions

• Tartlet Molds

• Piping Bag

General Information

Analysis

Macronutrients (100 gr)