• Baker-Pastry Chef
  • Horeca

Saint bonnet

  • Recipe calculated for 18 persons / 18 pieces
  • 7 completion stages


Cocoa and amaretti shortcrust pastry

  • Soften the butter at 25 °C.
  • Add the icing sugar and eggs in a kitchen machine with k beater.
  • Mix without adding bubbles of air.
  • Add the powdered amaretti.
  • Combine everything with the first amount of flour.
  • Finish the dough with the remaining flour and the cocoa powder.
  • Put in the refrigerator at 4 °C for at least 3 hours then roll out to 2.5 mm about 850 g per 60×40 cm sheet.
  • Weigh each ingredient separately.
  • Bake at 160  C in a fan oven with the valve open.
  • The cooking time will vary according to the size, height, shape and type of oven used.

Note: to keep the humidity, we recommend sealing it when it is still hot with cocoa butter melted at 55 °C or  micronised when it comes out of the oven.

210 g Dairy butter 82% fat – Block 180 g icing sugar 60 g powdered amaretti 100 g whole eggs 120 g flour for shortcrust 300 g flour for shortcrust 40 g 5 g salt


Chocolate mousse with caramelised sugar

  • Caramelised the sugar and add the cream to stop the cooking and prevent hardening.
  • Add the egg yolks and sugar a little at a time and while continuing to mix and bring to 82 °C.
  • Remove from the heat and pour onto the cocoa paste and powdered amaretti.
  • Add the lightly whipped cream at 40-45 °C.
38 g fine sugar 100 g Selection cream 35% fat 25 g egg yolks 30 g sugar 120 g cocoa paste 300 g Selection cream 35% fat 50 g powdered amaretti


Peach cake

  • Whip the puree, egg white, honey and sugar.
  • When it is half whipped, pour in the egg yolks and finish whipping.
  • Add the sifted flour together with the baking powder and finally the yogurt with the peaches, zest and the liquid butter.
  • Spread on a flexipan or silpat sheet 59×39 cm.
  • Bake at 220 °C for 8 minutes.
53 g peach purée 100 g skimmed yogurt 0.1% fat 40 g Liquid Clarified Butter 99,9% fat 2 g grated orange zest 8 g yeast 120 g flour 220/240 w p/l 0.45 30 g egg yolks 9 g Acacia honey 57 g sugar 5 g egg whites 90 g diced sautéed peaches


Sautéed peaches

  • Melt the sugar in a non-stick pan, add the butter in pieces and then the peaches cut into cubes.
  • Sauté until the peaches are soft.
80 g 20 g 10 g Roasted butter 98% fat


Peach mousse

  • Heat the lemon and peach puree to 45 °C, add the gelatine and mix with the Italian meringue.
  • Finally, add the lightly whipped Sublime and mix well.
320 g peach purée 120 g lemon juice 58 g gelatine 160 g swiss meringue 280 g Elle & Vire Professionnel® Sublime cream 36.5% fat


Swiss meringue

  • Heat the egg white and sugar to 65 °C, put in the kitchen machine with whisk and whip until it cools down.
60 g egg whites 120 g sugar



  • To prepare these individual servings, silicone moulds are required.
  • Put the peach mousse into the mould and cover with a layer of peach cake smaller than the mould so that it does not show once it is turned out.
  • Freeze.
  • When you want to assemble it, pour about 35 g of chocolate mousse into the shortcrust tart (this varies according to the size of tartlet you are making), cut out a disc or square of peach cake and fit it to the edges of the tartlet.
  • Blast chill at 4 °C.
  • Remove the peach mousse from the moulds and sprinkle with yellow velvet.
  • Place on the tartlet and decorate.