San Honoré with Mocktails

Method : Puff Pastry Base (puff pastry dish baked 12cm wide)

1. Roll out puff pastry thinly of  5mm and cut out into a round base at 14cm.
2. Lay on baking tray and cover with silpat and another tray then bake till golden brown.

Method : Choux Balls (Choux balls 3cm)

1. Fill the choux balls with the whipped up cremeux.

Method : White Chocolate Cremeux

1. Boil fresh cream with vanilla paste and glucose. Then pour over the white chocolate and store it well - emulsify.
2. Then add liquid fresh cream inside and mix again by hand whisk - cover and keep in the fridge for minimum of 2 hours.

Method : Filling (your choice)

1. Pipe some Mocktail filling or other filling you preferred in the middle of the baked puff pastry.

Method : Caramel

1. Melt the sugar to caramel and dip the top of each choux ball first.
2. Then allow to set then dip in caramel and stick on the puff pastry disk 3 balls around the mocktail.
3. Then whip the cremeux and with a nozzle. Pipe it between the choux ball and cremeux and top it with choux ball as per picture.

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