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Petra Lee posted an update
Hi I have a question on French Pastries by Chef Jonathan Mougel… in the Vanilla Saint Honoré is the recipe correct- 24 egg yolks are used? Also, in the finishing, is it Vanilla whipped cream he uses to pipe the lines or is that French Cream? Because I got the answer wrong 3 times! I heard his say in the past egg whites were used to make meringue…
Thank you!
Petra
Xim Almendro, Orsolya Csernák and Sol Damiani2 Comments-
Level:
Scoolinary Team
The recipe is 24 grams of egg yolk, not 24 units.
The chef refers to the Chiboust cream, which is the original cream with which the Saint honoré is made.
Chiboust cream is a combination of pastry cream plus meringue.
In this chef’s recipe he only uses vanilla Chantilly.
Greetings.
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Omg!!! How silly of me!! Thank you! I need better glasses! have a lovely day.
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