ST-HONORE VANILLA & CARAMEL

Alexis Bouillet

PARTNER OF THE MASTERCLASS

Meet Alexis Bouillet, the illustrious French Pastry Chef who clinched the World Pastry Champion title in 2011. With an impressive career at elite venues like the Four Seasons George V in Paris and the iconic Taipei 101, Alexis is a true master of his craft. Co-founder of Taiwan's innovative "Twins' Creative Lab," Alexis continues to set new standards in the world of pastry.

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DISCOVER THE BRAND

"Our Cooperative is situated within an exceptional terroir, but the products obtained from it would be nothing without the milk producers who are involved in preserving know-how that has been passed down through several generations."

Isigny Sainte-Mère is an independent dairy cooperative based in Normandy, France, where local producers have been carrying on the tradition and know-how that made Isigny’s success centuries ago. With over 300 medals won, Isigny Sainte-Mère is the most awarded dairy company in France and is highly recommended by chefs and pastry chefs around the world.

Proud of the quality and tradition of their dairy production, their products are always associated with the high standards of Normandy's dairy heritage.

Recipe Breakdown

INVERTED PUFF PASTRY

INGREDIENTS	UNITS	PERCENT
Flour Bandicoot - Laucke - N1	80g	16,0%
Flour T55 Laucke - N1	80g	16,0%
Salt	5,8g	1,15%
Butter Tourage 82% - Isigny St mere - N1	39g	7,9%
Water	66g	13,2%
Butter Tourage 82% - Isigny St mere - N2	164g	32,8%
Flour Bandicoot - Laucke - N2	33g	6,6%
Flour T55 Laucke - N2	33g	6,6%

Day 1 – Dough Base: In the mixing bowl, combine cold water and salt. Add flours (N1), then place the soft butter (N1) on top. Using a dough hook, mix gently until just combined. Preshape the dough and let it rest for 15 minutes at room temperature. Shape into a neat square, wrap in plastic film, and refrigerate at 3°C overnight.
Day 1 – Butter Block: In a mixing bowl, mix the cold cubed butter (N2) and flours (N2) with a dough hook until just combined. Shape into a square, wrap in plastic film, and refrigerate at 3°C overnight.
Day 2: Enclose the dough in the butter block. Give one double turn, then rest for 2 hours at 3°C.
Give a second double turn, rest again for 2 hours at 3°C, then give one single turn. Refrigerate overnight at 3°C.
Day 3: Roll out the dough to 3.75 mm thickness. Allow it to relax, then cut into the desired shape. Rest for several hours at 3°C before freezing.

PATE A CHOUX

INGREDIENTS	UNITS	PERCENT
Water	75g	16,4%
Milk	75g	16,4%
Sugar	1,5g	0,3%
Salt	1,5g	0,3%
Trimoline - Inverted sugar	3,0g	0,7%
Butter Tourage 82% - Isigny St mere	60g	13,2%
Flour T55 Laucke	90g	19,7%
Egg	150g	32,9%

In a saucepan, bring the water, milk, sugar, salt, trimoline, and butter to the boil.
Sift in the flour and mix well. Reheat slightly if needed. Transfer to a mixer and cool to 50°C.
Add the eggs (blended and at room temperature), mixing until fully incorporated.
Deck oven method: Bake at 180°C (top) / 160°C (bottom), window open. Once set, finish drying in a convection oven at 155°C, window open. or
Convection oven method: Preheat to 180°C, then bake at 160°C for around 20 minutes, fan speed 3, window open. Continue until golden brown and fully dried.

VANILLA CARAMEL DIPLOMATE CREAM

INGREDIENTS	UNITS	PERCENT
Milk	75g	16,4%
Vanilla Bean Premium Tahitensis	75g	16,4%
Egg yolk - EGGZI	1,5g	0,3%
Cornstarch	1,5g	0,3%
Gelatin bloom - Gelita	3,0g	0,7%
Isigny caramel cream "Full bodied"	60g	13,2%
Excellence Whipping Cream 35%	90g	19,7%

Prepare a classic pastry cream using milk, vanilla, egg yolks, and cornflour. Once cooked,
add the gelatine and melted Isigny caramel cream.
Blend until smooth.
Cool to 20°C.
Whip the cream and fold it into the pastry
cream in two additions.

CRUMBLE FOR CHOUX

INGREDIENTS	UNITS	PERCENT
Butter Tourage 82% - Isigny St mere	100g	16,4%
Sugar "La Perruche" Cassonade	100g	16,4%
Flour T55 Laucke	80g	26,7%
Almond powder	20g	6,7%

Mix the butter and sugar until smooth.
Add the flour and almond powder, mixing just until combined.
Roll out to 2 mm thickness

VANILLA CHANTILLY

INGREDIENTS	UNITS	PERCENT
Excellence Whipping Cream 35% - N1	164g	22,9%
Vanilla Bean Premium Tahitensis	3g	0,5%
Sugar	55g	7,6%
Gelatin bloom - Gelita	3,6g	0,50%
Mascarpone	109g	15,2%
Excellence Whipping Cream 35% - N2	382g	53,3%

Heat cream N1, vanilla bean, and sugar to 60°C.
Add the gelatine and stir until fully dissolved.
Pour over the cold cream N2 and mascarpone.
Blend until smooth, strain, and rest for 12 hours at 3°C before whipping.

CARAMEL FOR CHOUX

INGREDIENTS	UNITS	PERCENT
Sugar	150g	37,5%
Water	50g	12,5%
Glucose Syrup	100g	25,0%
Isomalt - PCB Creation	100g	25,0%

Make a dry caramel with the sugar, cooking until golden brown.
Deglaze with hot water, glucose, and isomalt.
Cook the mixture to 170°C, then pour onto a Silpat to cool.
Reheat in the microwave when ready to use.

ASSEMBLY PROCESS

Bake the 6-inch puff pastry base and prepare the choux puffs.
Fill the choux with caramel vanilla diplomat cream, glaze them, and arrange around the edge of the puff pastry.
Pipe the remaining caramel vanilla diplomat cream into the centre of the puff pastry. Add some caramel, then top with chantilly.
Decorate with a few mini choux on top of the chantilly.
Finish with a dusting of vanilla powder.

Ingredients

INGREDIENTS	UNITS	PERCENT
Flour Bandicoot - Laucke - N1	80g	16,0%
Flour T55 Laucke - N1	80g	16,0%
Salt	5,8g	1,15%
Butter Tourage 82% - Isigny St mere - N1	39g	7,9%
Water	66g	13,2%
Butter Tourage 82% - Isigny St mere - N2	164g	32,8%
Flour Bandicoot - Laucke - N2	33g	6,6%
Flour T55 Laucke - N2	33g	6,6%

Assembly

Day 1 – Dough Base: In the mixing bowl, combine cold water and salt. Add flours (N1), then place the soft butter (N1) on top. Using a dough hook, mix gently until just combined. Preshape the dough and let it rest for 15 minutes at room temperature. Shape into a neat square, wrap in plastic film, and refrigerate at 3°C overnight.
Day 1 – Butter Block: In a mixing bowl, mix the cold cubed butter (N2) and flours (N2) with a dough hook until just combined. Shape into a square, wrap in plastic film, and refrigerate at 3°C overnight.
Day 2: Enclose the dough in the butter block. Give one double turn, then rest for 2 hours at 3°C.
Give a second double turn, rest again for 2 hours at 3°C, then give one single turn. Refrigerate overnight at 3°C.
Day 3: Roll out the dough to 3.75 mm thickness. Allow it to relax, then cut into the desired shape. Rest for several hours at 3°C before freezing.

Ingredients

INGREDIENTS	UNITS	PERCENT
Water	75g	16,4%
Milk	75g	16,4%
Sugar	1,5g	0,3%
Salt	1,5g	0,3%
Trimoline - Inverted sugar	3,0g	0,7%
Butter Tourage 82% - Isigny St mere	60g	13,2%
Flour T55 Laucke	90g	19,7%
Egg	150g	32,9%

Assembly

In a saucepan, bring the water, milk, sugar, salt, trimoline, and butter to the boil.
Sift in the flour and mix well. Reheat slightly if needed. Transfer to a mixer and cool to 50°C.
Add the eggs (blended and at room temperature), mixing until fully incorporated.
Deck oven method: Bake at 180°C (top) / 160°C (bottom), window open. Once set, finish drying in a convection oven at 155°C, window open. or
Convection oven method: Preheat to 180°C, then bake at 160°C for around 20 minutes, fan speed 3, window open. Continue until golden brown and fully dried.

Ingredients

INGREDIENTS	UNITS	PERCENT
Milk	75g	16,4%
Vanilla Bean Premium Tahitensis	75g	16,4%
Egg yolk - EGGZI	1,5g	0,3%
Cornstarch	1,5g	0,3%
Gelatin bloom - Gelita	3,0g	0,7%
Isigny caramel cream "Full bodied"	60g	13,2%
Excellence Whipping Cream 35%	90g	19,7%

Assembly

Prepare a classic pastry cream using milk, vanilla, egg yolks, and cornflour. Once cooked,
add the gelatine and melted Isigny caramel cream.
Blend until smooth.
Cool to 20°C.
Whip the cream and fold it into the pastry
cream in two additions.

Ingredients

INGREDIENTS	UNITS	PERCENT
Butter Tourage 82% - Isigny St mere	100g	16,4%
Sugar "La Perruche" Cassonade	100g	16,4%
Flour T55 Laucke	80g	26,7%
Almond powder	20g	6,7%

Assembly

Mix the butter and sugar until smooth.
Add the flour and almond powder, mixing just until combined.
Roll out to 2 mm thickness

Ingredients

INGREDIENTS	UNITS	PERCENT
Excellence Whipping Cream 35% - N1	164g	22,9%
Vanilla Bean Premium Tahitensis	3g	0,5%
Sugar	55g	7,6%
Gelatin bloom - Gelita	3,6g	0,50%
Mascarpone	109g	15,2%
Excellence Whipping Cream 35% - N2	382g	53,3%

Assembly

Heat cream N1, vanilla bean, and sugar to 60°C.
Add the gelatine and stir until fully dissolved.
Pour over the cold cream N2 and mascarpone.
Blend until smooth, strain, and rest for 12 hours at 3°C before whipping.

Ingredients

INGREDIENTS	UNITS	PERCENT
Sugar	150g	37,5%
Water	50g	12,5%
Glucose Syrup	100g	25,0%
Isomalt - PCB Creation	100g	25,0%

Assembly

Make a dry caramel with the sugar, cooking until golden brown.
Deglaze with hot water, glucose, and isomalt.
Cook the mixture to 170°C, then pour onto a Silpat to cool.
Reheat in the microwave when ready to use.

Ingredients

Assembly

Bake the 6-inch puff pastry base and prepare the choux puffs.
Fill the choux with caramel vanilla diplomat cream, glaze them, and arrange around the edge of the puff pastry.
Pipe the remaining caramel vanilla diplomat cream into the centre of the puff pastry. Add some caramel, then top with chantilly.
Decorate with a few mini choux on top of the chantilly.
Finish with a dusting of vanilla powder.