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Crispy Box 007 - February 2021


Saint-Honoré pear, chocolate, Timut pepper

For the seventh Crispy Box by Maman makes a cake, Mélanie proposes to make a Saint-Honoré.
Find a detailed step-by-step recipe with all the ingredients* and the materials needed to make the recipe.

* except fresh ingredients (cream, milk, egg, butter, etc.)


Saint-Honoré pear, chocolate, Timut pepper.
In this box, we propose you to discover the pepper of Timut.
Through this recipe, Mélanie proposes you to make the traditional Saint-Honoré but thanks to the proposed flavors, this one has a real taste of novelty.
Indeed, Timut pepper, straight from Nepal, develops citrus notes that will bring delicacy to your ganache.
It goes perfectly with pear and chocolate.
This box contains:
- 1 detailed recipe step by step
- 1 shopping list
- 1 silicone half-sphere mold
- 1 Saint-Honoré socket
- 3 socket pockets
- Flour
- Sugar
- Impalpable sugar
- Cornstarch
- Bitter cocoa powder
- Equatorial Milk Chocolate 35%.
- Timut Pepper
- Vanilla powder from Madagascar
- Gelatin

Ingredients to have at home:
- 1 large pear Doyenné du Comice
- 1 yellow lemon
- 350g of whole cream 35 to 40% MG
- 5 eggs
- 145g of butter
- 205g of whole milk
- 2.5g of salt
- 5g of acacia honey


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Timut pepper 22g

Timut pepper is a "pepper citrus" with flavors of pink grapefruit and yuzu. Perfect in combination with chocolate.

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