Member Petra Lee
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Petra Lee posted an update a year ago
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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…
Xim Almendro, Orsolya Csernák and Sol Damiani2 Comments-
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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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Petra Lee started the discussion Classic French Pastry in the forum Ask a question a year ago
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Hi there- I have a question for Chef Jonathan Mougel, My name is Petra and I am a student of your Classic French Pastry class. I am attempting to make the Paris Breast but I am failing! I don’t seem to have the lift/height you have and my shell is not empty… It’s delicious though! I had to make my own hazelnut praline because I live…
Cary B, Mandie Lowe and 4 others -
Petra Lee started the discussion Substitute for flour 45 in Australia in the forum Ask a question a year ago
Substitute for flour 45 in Australia
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Scoolinar
Hi Chef Jonathan, In the choux pastry for Paris Brest you are using flour 45. What can I use please? Can I use AP flour with cornstarch? what is the correct balance? 100g AP + 2 tsp cornstarch ratio?
Merci
Petra
Mandie Lowe and Orsolya Csernák
