For those with a sweet tooth the St Norohy Dessert is a dream come true. Sweet pastry, creamy vanilla and blond caramel combine to delight with every mouthful.
Inverted puff pastry
Ingredients350g butter 84% 125g all-purpose flour 295g all-purpose flour 10g salt 5g white vinegar 120g water 95g melted butter |
MethodBeurrage Using the dough hook in a stand mixer, mix together the butter and smaller portion of flour and mold into a square. Détrempe Using the dough hook in a stand mixer, knead together the larger portion of flour with the salt, water, vinegar and warm melted butter. Shape into a square and leave to rest. Laminating the dough Place the second mixture at the centre of the first mixture, and fold a book turn. Leave to rest before folding another book turn. Leave to rest before folding a letter turn. Leave to rest overnight. Fold another letter turn, then spread out the dough and cut to shape. Note: To make the process easier, it is best to make the second mixture before the first mixture, before laminating.
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Vanilla pastry cream
Ingredients380g milk 105g sugar 130g egg yolks 45g Corn starch 165g whipping cream 35% 15g all-purpose flour 55g butter 12g Norohy vanilla |
MethodBoil the milk, cream, and split and scraped vanilla beans. Mix the egg yolks and sugar, then add the flour and corn starch. Combine the hot liquid with the egg yolk, sugar and flour mixture, then boil again. Pour out. At 140°F (60°C), add the butter. Smooth out and store in the refrigerator.
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Blond caramel
Ingredients400g sugar 150g water 80g glucose |
MethodMix all the ingredients together and heat to 320°F (160°C).
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Choux pastry
Ingredients350g water 5g salt 15g milk powder 0% 150g butter 180g pastry flour 325g eggs |
MethodBring the water, salt, dry milk and butter to a boil. At the same time, sift the flour into the hot mixture and turn up the heat so that all the liquid evaporates. Take off the heat and progressively add the eggs so that a good consistency forms. Immediately shape the dough into choux buns of your preferred size. If you are using a convection oven, heat to 480°F (250°C), put the choux in, then turn off the oven and keep the door closed. As soon as the choux pastry has blown up and started to change colour, heat the oven back up to 355°F (180°C) and open the door. Allow the choux pastry to slowly cook. |
Vanilla whipped cream
Ingredients1200g whipping cream 35% 95g sugar 20g Norohy vanilla |
MethodBeat together the chilled cream, split and scraped vanilla and sugar. Store in the refrigerator. |
Assembly and finishing
Spread the puff pastry into a 40 × 60cm tray. Leave to rest overnight
Bake in convection oven at 320°F (160°C). Halfway through the baking process, turn the tray around and place another tray on top.
Leave the pastry to continue baking until it has a golden colour all the way through. Set aside.
Smooth the pastry cream, then use it to fill the choux buns.
Cook the blond caramel and glaze the choux buns.
While still in its tray, cut the puff pastry into six 11 × 25cm strips. Use a small amount of caramel to stick a row of choux buns along each strip’s side.
Use a piping bag with a slanted nozzle to pipe the whipped cream into the centre.
Decorate with a few thin slices of de-seeded vanilla bean and a drizzle of caramel.
Recipe courtesy of Norohy
