COINTREAU® SAINT HONORÉ

Into stainless steel mixing cup, using a whisk, mix until white the
yolks and the brown sugar. Add the softened butter, the orange
zests and finally the sifted flour and baking powder. Store in a
refrigerator (+ 4°C) for several hours. Using a rolling ping, roll out
the paste to a thickness of 7 mm and line a 20 x 11 cm rectangle.
Bake in a fan forced oven at 170°C for 25 to 30 minutes, then allow
to cool on a grill.

In a saucepan, boil the milk, water, salt, sugar and butter. Off the
heat, add the sifted flour, return to the heat and stir with a spatula.
As soon as the paste comes away from the sides, transfer the
paste into a cup. then add the eggs one at a time.
If the paste is too firm, add a little hot milk. The paste should
make a ribbon, it must be neither too soft nor too firm.
Using a piping bag fitted with a number 9 nozzle, onto baking
sheet or onto a Silpat® silicone sheet, pipe big choux of 2 cm
in diameter. Bake in a convection oven at 160°C for about
35 minutes, by opening the oven door from time to time for the
humidity to escape.
Good to know: In an oven too hot, the dough develops, but it
cracks, which is a defect for the glaze. On the other hand, in
an oven at the temperature indicated above, the choux paste
develops slowly, remains smooth and supple.
This recipe of choux paste allows to prepare more than 10/12
choux necessary for the recipe but you can use the remaining,
sprinkle with grains of sugar to prepare choux buns.

In a slightly warmed saucepan, make a light caramel with the
sugar and glucose (without water). Pour the hot liquid cream, then
the butter and to finish the salt. Return to the heat for 2 minutes.
Off the heat, add gelatine leave which have already softened in
cold water and well strained. Set aside for the assembly.

Make a pastry cream: in a saucepan, boil the milk. Beat egg yolks,
caster sugar and corn flour until lemon colored and pour in the
saucepan. Bring to a boil for 2 minutes. Off the heat, add the
butter and mix together before to leave to cool in fridge. Whisk
the cold pastry cream to loosen it, add the gelatine leaves which
have already softened in cold water and melted in a bain marie
or in the micro-wave. Delicately add the whipped cream and the
Cointreau®. Set aside for the assembly

Spread a thin coat of caramel over the Brittany Sable. Pipe onto
the caramel, using a Saint Honoré nozzle (or, failing that, with a
pastry bag cut on the bias) the Cointreau® light cream.
To finish, place on the dressed biscuit, 10 Cointreau® light cream
filled choux puffs and salted caramel icecream.