Chocolate-vanilla St-Honoré

Made with St. Villepré® Crème/Dough and St. Villepré® Cream 35%

Cooking Time

60 mins

Serving Suggestion

40 people


Allergy information

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How to make Chocolate-vanilla St-Honoré


First make the Sable Breton. Soften the butter in a mixer  and add the icing sugar. Add the flour, salt, baking powder and once you get a sandy texture, add the egg yolks. Put the dough in the fridge. Roll the dough to 6 mm. Cut the dough with 7 cm rings and leave the dough in the ring. Bake for 14 minutes at 175°C. Once cold, apply thin layer off chocolate.


To make the Pâte a choux, boil the water with the sugar, salt and butter. Add the flour and mix until homogeneous dough. Dry the dough by cooking it further on the heat. Add the dough in a mixer with the paddle and add the eggs one by one. Pipe choux off 1 cm, put the craquelin on top and bake for 25 minutes at 170°C.


For the craquelin, mix all the ingredients together until homogeneous dough. Put the dough between 2 baking papers and roll to 3 mm; cut 2cm cirkels and put in the freezer. Take the cutted cirkels and put on the choux.


Next create the Vanilla cremeux by heating the cream with the sugar and vanilla. When the cream is hot add some with the egg yolks. Bring to 82°C and add the gelatin. Mix with an immersion blender and leave to cool down. Once cold, whip it and fill the choux.  


For the chocolate ganache, boil the 178g cream, milk and glucose. Pour on the chocolate and gelatin, mix with an immersion blender and add the remaining 422g cream. Leave it to rest overnight. Whip the ganache and pipe a dot on the sablé Breton. Put the choux on top and press a little bit down.

Other Ingredients

Sable Breton:
276 g St-Villepré for incorporation
236 g icing sugar
356 g flour
18 g baking powder
4 g salt
112 g egg yolks
Pâte a choux:
120 g water
2 g salt
2 g sugar
55 g St-Villepré for incorporation
65 g flour
2 eggs
150 g flour
150 g brown sugar
125 g St-Villepré for incorporation
Vanilla cremeux:
400 g St-Villepré Cream 35%
115 g egg yolks
60 g sugar
36 g gelatin mass / 4 g gelatin
Chocolate ganache:
178 g St-Villepré Cream 35%
58 g milk
40 g glucose
160 g tanzania chocolate
32 g gelatin mass / 4 g gelatin leaves
422 g St-Villepré Cream 35%

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