Saint honoré lover

Place the flour, water and a small amount of butter in the mixer.

Knead until you get a smooth dough without overworking the mass. Form a ball, cut the top crosswise, cover with a tea towel and let the dough rest at room temperature for about 30 minutes.

Spread the butter into a rectangle about 1.25cm thick on parchment paper, cover the block with butter and refrigerate until firm but pliable (it should be able to fold gently without breaking).

On a lightly floured surface, roll out the dough slightly wider than the width of the butter block, and a third of the way down. Place the block of butter at one end of the dough. Fold the dough halfway into the butter, fold the other part, pressing firmly to seal the edges all around. Wrap the dough tightly and let cool if necessary.

Make a first turn (double turn) by rolling the dough into a 2 cm thick rectangle, fold the dough about three-quarters of the way through the dough. Fold the other portion over a quarter of the dough so that it reaches the left edge. Fold the larger side over the smaller side, then pack and refrigerate for at least 1 hour.

The second and fourth turns will be single turn each time, with an hour of rest each time.

The third turn will be like the first (double). After the last folding, the dough should be tightly wrapped in plastic sheet and refrigerated for at least 8 hours before use.

To use it, roll out the puff pastry to a thickness of 3 cm and refrigerate it before cutting it with a ø22 cm stainless steel circle. Bake the puff pastry in the oven at 200ºC for 10 minutes and then lower the temperature to 170ºC. Bake for about 25 minutes until golden brown.

Mix all the ingredients together. Roll out the dough to a thickness of 2 mm and freeze it. Cut into discs according to the diameter of the cabbage.

In a frying pan, boil the water, milk, salt, sugar and butter. Stir the sifted flour and dry the dough over high heat. Remove it from the heat, put it in the mixing bowl and add the eggs one by one. Pipe the choux to the desired size. Place the crispy discs on top of the choux and start cooking at 180ºC, vent closed for about 25 minutes. Turn the oven down to 160º C, open the vent and continue cooking for 15 minutes.

Take 400 g of puree and add the powdered gelatine. Mix well and let moisturize for 30 minutes. Combine the sugar and starch separately. In a saucepan, pour the remaining 400 g of puree, the lime puree, incorporate the sugar/starch mixture and mix. Bring to a boil while stirring. Off the heat, add the puree/gelatin mixture and blend again to homogenize the texture. Set aside in the refrigerator.

Take 300 g of lychee puree and add the powdered gelatine. Mix well and let moisturize for 30 minutes. Combine the sugar and starch separately. In a saucepan, pour the remaining purees, the lime puree, incorporate the sugar/starch mixture and mix. Bring to a boil while stirring. Off the heat, add the puree/gelatin mixture and blend again to homogenize the texture. Set aside in the refrigerator for later use or immediately (see whipped cream recipe).

Use the hot confit (60º C) and pour in the cold liquid cream. Blend intensely until you get a perfectly smooth and homogeneous texture. Let several crystallize in the refrigerator at 4ºC.

Pour the amount of cold liquid cream into the hot confit. Blend vigorously until you get a uniform and silky texture. Leave to set in the refrigerator for several hours.

Pour the amount of cold liquid cream into the hot confit. Blend vigorously until you get a uniform and silky texture. Leave to set in the refrigerator for several hours.

Use the hot confit (60ºC) and pour in the cold liquid cream. Blend intensely until you get a perfectly smooth and homogeneous texture. Let several crystallize in the refrigerator at 4ºC.

Heat the confit and the neutral glaze to 60º C, add the citric acid solution and mix to obtain a perfectly homogeneous glaze. Traditional icing at 35/36ºC or spray spray at 75ºC.