Tarte Saint Honoré

Aprende cómo hacer la clásica y tradicional Tarte Saint Honoré. Elaborada con una base de hojaldre junto con una espiral de masa choux. Un relleno que consta del clásico Chiboust, decorado con una crema de mascarpone y nata junto con profiteroles decorados con craquelin, caramelo y rellenos de crema pastelera.
Learn how to make the classic and traditional Tarte Saint Honoré. Elaborated with a base of puff pastry together with a spiral of pastry choux. A filling consisting of the classic Chiboust, decorated with a mascarpone cream along with puffs decorated with craquelin, caramel and filled with pastry cream.
Tarte Saint Honoré (Receta en el blog/Recipe on the blog)
- Enlace abajo / Link below -
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Español: bake-street.com/tarta-saint-h...
English: bake-street.com/en/tarte-sain...
#BakeStreet #SaintHonoré #Frenchpastry
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Música del vídeo - Music video
Sergey Cheremisinov "When you leave" and "Train"
Kai Engel "Laburnum", "Daedalus", "Smoldering" and "Modum"
Música bajo licencia Creative Commons 4.0
creativecommons.org/licenses/...

[@bakestreetcom]

Lee el proceso completo en el blog (enlace a continuación) / Read the complete process on the blog (link below): Español: bake-street.com/tarta-saint-honore/ English: bake-street.com/en/tarte-saint-honore/

[@jordanezell5132]

The creativity, the artistry, the..............................PASSION. God knew what he was doing as the Earth took shape. He Especially knew what he was doing when he made you. Bless you and your family.

[@bakestreetcom]

Wow! Always a pleasure to read your comments, Jordan! thank you so much for your beautiful compliment!! It really makes me happy!! THANK YOU!!!! Have a great weekend! :D

[@jordanezell5132]

Same to you. 😄

[@nettylhomme472]

This is no baking this is like making a beautifull painting or a poeme jou are a real artist with so much love in what your doing

[@bakestreetcom]

Netty, what a lovely and beautiful words! Thank you so much for them! They make me so happy, thank you for your time!! Have a lovely day :D

[@jesusvalenzuela1258]

este video me ha dado tanta paz, y aparte haz hecho arte con este Saint honoré.

[@bakestreetcom]

¡Muchas gracias, Jesús! Me alegra mucho saber que te ha gustado!! Un abrazo grande!

[@silviasilvia6515]

Eres toda una artista en la pasteleria, que excelencia!!! muchas gracias

[@bakestreetcom]

Ostras!! Muchas gracias, Silvia! De verdad que vayas cosas bonitas me decís! :D

[@sandrapena2967]

I love all your recipes I am amazed of how beautiful and different your recipes are a big hello from San Antonio Texas

[@bakestreetcom]

Thank you so much, Sandra! I am so happy to know you like them! Big hugs from Madrid, Spain! :D

[@ernestoelias6578]

Nice video 📹 👌

[@bakestreetcom]

Thank you! :)

[@guillermina3770]

😍😍😍 me enamoré

[@bakestreetcom]

Gracias! ;)

[@mahaalkadi5478]

Wonderful 🤩

[@bakestreetcom]

Thank you so much!

[@litoboy5]

great !!!

[@bakestreetcom]

Thank you so much! :D

[@WL1006]

Lovely….

[@bakestreetcom]

Thank you! :D

[@facusaquito]

Sos un genio sin dudas. Gran inspiración, trataré de hacerlo, una pregunta: Qué son esos adornos del final, que parecen oro?

[@bakestreetcom]

Muchas gracias, Facu! Me alegra mucho saber que te gusta lo que comparto con vosotros! Es pan de oro comestible :)

[@facusaquito]

Bake-Street muchísimas gracias por la respuesta. Un abrazo grande!!!!

[@aliciavillarreal3319]

parece un video de asmr, me encanta

[@bakestreetcom]

Muchas gracias! 😊

[@Maliro580]

👏👏👏👏👏👏👏👏👏👏👏

[@anitabachmannvillegas4089]

👏👏👏👏👏👏

[@bakestreetcom]

Gracias! :)

[@jonsnow2117]

hey, i absolutely love your recipe and video. i want to ask 1 thing though, in the video, it mentioned you made a lemon chiboust cream. if i wish to make that, when do I add lemon juice/zest during making the cream?? because in the recipe here you didnt mention anything about the lemon

[@jordanezell5132]

Are you Italian, Spanish, or French? Just curious.

[@bakestreetcom]

Spanish :)

[@jordanezell5132]

I never knew that. You learn new things every day.🙂

[@miskyloo887]

Why would you need to flatten the peaks of the piped Chou by hand ? Just pressing the discs does the job..

[@anitastone168]

Great. But, we really don't need to see every single profeterol piiped and every biscuit cut when trying to follow a recipe. Infuriatingly slow.

[@bakestreetcom]

Hi, Anita! Thank you so much for you comment and opinion :) Maybe it would be better to fill only one profiterol (I filled 3) and cut only one craquelin (I cut 5 in two different scenes while sharing info about dimensions and ingredients)... Sorry to bother you. Wish you a beautiful day!

[@anitastone168]

@@bakestreetcom constuctive criticism can be useful. Only trying to help....as a viewer. Best wishes.

[@bakestreetcom]

@@anitastone168 your comment did not bother me at all! In fact you can always learn or improve with constructive criticism. I have only pointed out the number of times I have done what you said because they are not all. In fact I watched the video again because I didn't remember it well and I didn't think it was right for you to see how to fill or cut each and every one of the pieces. Because there are a lot of them. Thank you again, sincerely, I was not bothered by your words. I am grateful for it :)