Saint-Honoré Revisited
Saint-Honoré Revisited
Ingredients
- 2 packages (200 g/7 oz each) puff pastry
- 1 vanilla bean
- 2 cups (500 ml) milk
- 1/2 cup (125 ml) sugar
- 1/3 cup (75 ml) unbleached all-purpose flour
- 1 tablespoon (15 ml) cornstarch
- 2 eggs
- 3/4 cup (180 ml) milk
- 1/4 cup (60 ml) unsalted butter
- 1 tablespoon (15 ml) sugar
- 1 pinch salt
- 3/4 cup (180 ml) unbleached all-purpose flour
- 3 eggs
- 2 cups (500 ml) 35% cream
- 1/2 cup (125 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- 1/4 cup (60 ml) water
- 3/4 cup (180 ml) sugar
Instructions
- With the rack in the middle position, preheat the oven to 200°C (400°F). Line a 30 x 43-cm (12 x 17-inch) cookie sheet with parchment paper.
- Roll out each package of puff pastry into a 13 x 40-cm (5 x 16-inch) rectangle. Transfer both to the cookie sheet and cover with a sheet of parchment paper. Place another cookie sheet on top. Bake for 30 minutes. Remove from the oven. Remove the top cookie sheet and sheet of parchment paper and turn the pastry over. Return to the oven and bake, uncovered, for 10 minutes. Let cool.
- Trim the edges of the pastry to even them out and obtain 2 identical rectangles. (This also makes the separate layers of pastry more visible.) Set aside.
Saint-Honoré Revisited