Jockey Tart Saint-Honoré Style
Ingredients
- 12 Pidy Jockey tarts (272.03.012)
- 784 g butter
- 340 g brown sugar
- 940 g sugar
- 700 g flour
- 1252 g milk
- 4 g salt
- 500 g whole eggs
- 12 egg yolks
- 4 vanilla pods
- 72 g flan powder
- 1,4 kg whole liquid cream
- 8 ml vanilla extract
Preparation
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1
To make the craquelin, mix butter with 340 g of brown sugar, then add 400 g of flour and 60 g of water.
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2
Spread thinly, and mark circle outlines according to the size of the choux pastry you are going to make.
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3
Place in the freezer to chill.
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4
Preheat the oven to 220°C.
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5
To make the choux, heat 252 g of water, 252 g of milk, and 252 g of butter.
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6
Once the butter is melted, add 300 g of flour all at once.
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7
Mix and dry the dough.
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8
Add 500 g of eggs (around 10) one at a time, mixing well.
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9
Transfer to a piping bag and pipe the choux into assorted sizes.
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10
Place a craquelin disc on each choux pastry.
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11
Bake the choux, then turn off the oven for 10 minutes.
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12
Turn it back on at 170°C for 20 to 30 minutes, depending on the size of the choux pastry.
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13
Make a caramel with 800 g of sugar.
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14
As soon as it turns into a nice golden colour, dip the choux in it to form a nice shell on top.
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15
To make the diplomat cream, heat 1 L of milk with the split vanilla pods.
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16
Whisk 12 egg yolks quickly with 80 g of sugar and 72 g of custard powder.
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17
Gradually whisk in the hot milk, then pour back into the saucepan.
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18
Cook the pastry cream, whisking constantly, until it begins to boil.
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19
Add 280 g of butter, cut into small pieces. Let cool completely.
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20
Whip 600 g of heavy cream until frothy, then fold it into the pastry cream (which you will have loosened with a whisk if needed).
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21
Fill the choux pastries.
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22
Whip 800 g of heavy cream into whipped cream with 60 g of powdered sugar and 8 ml of vanilla extract.
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23
Transfer it to a piping bag fitted with a St. Honoré nozzle.
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24
Sprinkle the tart base with powdered sugar and caramelise it under the grill. Let cool.
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25
Fill each petal of the tart base with diplomat cream.
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26
Pipe the whipped cream.
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27
Decorate with the caramelised choux.
