Original creation by Laurent LUO
Pastry Chef
Melody Luo Bakery, Xiamen, China
ST-HONORE
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Recipe for 10 St-Honoré
recipe for coconut, coffee, and hazelnut cream puffs
1. CHOUX PASTRY
Ingredients
290 g water
253 g milk
271 g butter
16 g sugar
8 g salt
271 g flour T55
500 g whole eggs
Step
Bring the water, milk, butter, sugar and salt to a boil, then
remove from heat, stir in the flour, and dry over heat. With the
paddle attachment, gradually add the eggs. Pipe the dough
onto the baking sheet. Bake in a conventional oven at 180°C on
top and 160°C on bottom for about 50 minutes.
2. HAZELNUT CREAM WITH ILES DU VENT RUM
Ingredients
100 g egg yolks
66 g sugar
186 g milk
186 g cream
164 g milk chocolate 40%
30 g cocoa butter
64 g hazelnut paste
18 g gelatin mass
20 g Iles du vent rum 54%
Step
Make a custard with the egg yolks, sugar, milk and cream, then
stir in the gelatin mass, hazelnut paste, chocolate, cocoa butter,
and finally the Iles du Vent rum. Set aside overnight before
whipping.
3. COCONUT CREAM
Ingredients
62 g cream (1)
116 g coconut purée
80 g white chocolate 31%
25 g gelatin mass
260 g cream (2)
Step
Boil the cream (1), mix with the gelatin masss and chocolate
before adding the purée and cream (2). Set aside overnight
before whipping.
4. COFFEE CREAM
Ingredients
200 g milk
8 g instant coffee
40 g white chocolate 31%
153 g dark chocolate 56%
24 g gelatin mass
438 g cream
15 g Iles du vent rum 54%
Step
Bring the milk to a boil, then still in all the ingredients. Mix and
set aside overnight.
5. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Fill the puffs with hazelnut cream and coffee cream: 80 g of
each cream. Pipe the coconut cream on top, then decorate with
small cream puffs and chocolate pieces.
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