Saint Honorée tartlet

For the cracker
15g butter
15g flour
15g brown sugar
Mix all the ingredients, spread between two sheets of paper, place in the freezer for a few minutes and then cut out small circles the size of your choux.

For the choux pastry
60g water
60g milk
70g flour
55g butter
salt
1 teaspoon of sugar
2 or 3 eggs (depending on their size)
Heat the water, milk, butter, salt and sugar in a pan. Remove from the heat and add the flour all at once. Mix well to dry the dough for 2 to 3 minutes. Then add the beaten eggs gradually, mixing well between each egg. Poach the puffs on a baking tray covered with a silpain mat. Place a disk of cracker on each one. Bake at 170°C for 25 minutes (time may vary depending on the oven). Leave to cool.

For the diplomatic cream
250 g milk
vanilla powder
3 egg yolks
60 g caster sugar
20 g cream powder
20 g butter
1 sheet of gelatine
+
200 g full cream
Heat the milk and vanilla in a saucepan. In a bowl, mix the yolks, sugar and cornflour. Pour the hot milk over it. Return to the pan and heat, stirring constantly, until the cream thickens. Add the gelatine, wrung out and softened, then the butter (20g). Strain and chill. Whip the cream with a mixer and add it to the cooled cream.

For the sweet pastry
70 g soft butter
130 g flour
45 g icing sugar
15 g almond powder
1 pinch of salt
1 egg yolk

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper and put it in the fridge for 30 minutes. Prick the pastry with a fork. Place in the freezer for 10 minutes. Bake the tartlets at 175° for 20/25 minutes.

Assembly

Fill the tart shells with diplomatic cream. Smooth. Place a small choux previously dipped in caramel (melt powdered sugar in a small saucepan and as soon as it has a nice colour dip the choux), topped with cream in the middle of each tartlet. Whip the cream to a creamy consistency, adding a little sugar at the end, and poach it all around the choux with a petal tip. Place in a cool place until ready to eat.