Exotic St Honoré

sicoly recipe Exotic St Honoré
Sicoly chef recipe idea Jean-Sébastien CLAPIE

Recipe idea




No added sugar frozen Alphonso mango purée

For the chocolate

laminated pastry

ingredients :

  • 500 g Flour
  • 60 g Cocoa powder
  • 10 g Salt
  • 265 g Water
  • 85 g Melted butter
  • 335 g Dry butter

process :

In the bowl of a mixer, mix the flour, cocoa powder and salt. Knead (speed 1) and add the water (cold) in a trickle while the mixer is on. Proceed the same with the melted butter.
Knead until dough forms a ball, but without overdoing.

Roll out into a square and cover with cling film. Set aside in the fridge for 2 hours. The base dough is now ready.

Smash the dry butter with a pastry roll to soften it and shape in a square the same size as the base dough. Cover with cling film and place in the fridge for 2 hours.
On a slightly floured surface, roll out the dough with a pastry roll and shape in a rectangle twice as long as the butter square. Place the square of butter in the center. Fold back the base dough over the butter and seal well the edges, without overlapping them. Make a 1/4 turn and roll out in a 50 cm long rectangle. Make two simple turn, cover with cling film and leave to rest in the fridge for 2 hours.
Proceed again to make 4 simple turns in total, with a rest time of 2 hours between each 2 turns.

Roll out to a 4mm thickness and cut out ø 12 cm circles.
Bake at 200°C for 8 to 10 minutes. Once the laminated pastry has risen well, take out of the oven. Place a paper sheet and baking tray on top and bake again for 12 to 15 minutes.
Leave to cool down at room temperature on a grid.

TIP : To make sure the baking of the chocolate pastry is good, bake some plain laminated pastry at the same time to control.

For the spicy

mango confit

ingredients :

  • 727 g Sicoly® sweetened mango purée
  • 58 g Brown sugar
  • 15 g Pectin
  • 1 Lime zest
  • A.N. Ginger paste
  • A.N. Coriander pepper

process :

Mix the pectin with brown sugar. Heat the SICOLY® mango purée and add the previous mixture in.
Cook until obtaining a jam texture.

Once cold, add the lime zest, ginger and coriander.

For the

mango salad

    process :

    Thinly dice a mango and add 30 % of mango sauce. Mix and set aside in the fridge.

    For the craquelin

    for cocoa choux

    ingredients :

    • 85 g Flour
    • 15 g Cocoa powder
    • 45 g Sugar
    • 45 g Brown sugar
    • 75 g Butter

    process :

    Mix all ingredients together and toll out to a 2 mm thickness.
    Cut out circles ( cookie-cutter N°1) and freeze.

    For the

    choux pastry

    ingredients :

    • 60 g Milk
    • 60 g Water
    • 2 g Sugar
    • 2 g Salt
    • 50 g Butter
    • 50 g Flour
    • 15 g Cocoa powder
    • 110 g Eggs

    process :

    In a saucepan, mix milk, water, sugar, salt and butter. Bring to a boil the mixture. Off the heat, add the flour and cocoa powder sieved together. Put back on the heat and dry out the dough.
    Place into a mixer and add the eggs one by one to obtain the same texture as a classic choux pastry.

    On a baking tray, pipe the dough ( circle size N°2) and place the craquelin on top. Bake for 25 minutes at 180°C.

    TIP : As for the laminated pastry, bake a plain choux at the same time to control the process.

    For the banana, mango &

    passion fruit whipped ganache

    ingredients :

    • 4 g Powdered gelatin 200 bloom
    • 24 g Water
    • 124 g SICOLY® Bapamanga purée
    • 144 g Zéphyr white chocolate
    • 530 g Cream

    process :

    The day before, hydrate the gelatin inside water and leave in the fridge for 20 minutes.

    Heat the cream and add the hydrated gelatin. Pour the mixture over the melted chocolate and mix in a ganache. When reaching 40 °C, add SICOLY® bapamanga purée.
    Mix and place in the fridge.

    Whip the ganache the next day and garnish the inside of the choux with this preparation.

    For the chocolate


    ingredients :

    • 153 g Milk
    • 307 g Cream
    • 46 g Sugar
    • 23 g Eggs
    • 51 g Egg yolks
    • 3,5 g Powdered gelatin 200 bloom
    • 17,5 g Water (for gelatine)
    • 120 g Extra-bitter Guayaquil 64% dark

    process :

    Mix gelatin with water to hydrate. Prepare a custard cream and add the hydrated gelatin.

    Pour over the chocolate and mix with a bamix. Finely strain. Cool down the mixture and place inside Silikomart® Saint-Honoré moulds.

    Assembly &


    Spread out the fruit salad on a circle of 1 cm-high and 8cm-large in the center of the laminated pastry. Place the frozen chocolate crémeux on top. Place the garnished choux all around. Place for 1 hours in the fridge for the chocolate crémeux to defreeze.
    Take out of the fridge and pipe some spicy mango confit inside the holes of the chocolate crémeux.