Today we share a recipe with the collaboration of Nemesis Patisserie for tomorrow, Valentine’s Day: LOVEEZ recipe. Step by step and with all the ingredients you need, to surprise your partner!

1. Breton shortbread

  • Egg yolks: 50g
  • Sugar: 100g
  • Butter: 100g
  • Flour: 175g
  • Baking powder: 8g
Procedure:
  1. Mix and whiten the butter and sugar.
  2. Add egg yolks
  3. Once the mixture is homogeneous, add the flour and the baking powder.
  4. Reserve at least 3 hours.
  5. Roll out the dough to 4mm thickness. Cut out with a heart cookie cutter.
  6. Bake at 150°C for about 25min. Let cool to room temperature.

2. Choux pastry

  • Milk: 100g
  • Butter: 40g
  • Flour: 60g
  • Eggs: 2 pieces
  • Salt: A pinch
Procedure:
  1. Heat the milk, salt and butter in a saucepan.
  2. As soon as everything is melted, pour in all the flour at once and mix well with a wooden spoon, until the dough no longer sticks to the spoon or the pan.
  3. Off the heat, add the eggs one at a time, then mix each time until you obtain a soft paste.
  4. Using a piping bag, pipe the small puffs on a buttered baking sheet.
  5. Bake for about 20-25 min at 200°C.
  6. Leave to cool then garnish with pastry cream.

3. Custard

  • Milk: 500g
  • 1 vanilla pod
  • Sugar: 100g
  • Flour: 50g
  • Egg yolks: 3
Procedure:
  1. Mix the egg yolks with the sugar. Beat with a whisk until the mixture whitens.
  2. Add the flour and mix well with the sugar/egg mixture. Add a little milk to make the mixture more liquid.
  3. Heat the milk. When the milk is almost boiling (after 3-4 min) add the egg/flour/sugar/milk mixture and the split and scraped vanilla pod with its seeds.
  4. Whisk together until boiling.
  5. Stop cooking. Reserve in the fridge on a film-covered plate.

 

4. Mascarpone cream

  • Liquid cream (35%): 250g
  • Mascarpone: 125g
  • Half a scraped vanilla pod.
  • Icing sugar: 30g
Procedure:
  1. Whip everything (firmly) with the whisk in an electric mixer.
  2. Refrigerate until use for poaching Saint Honoré.

 

5. Caramel red:

  • Powdered sugar: 200g
  • Water: 20g
  • Red coloring powder: QS (QS: Sufficient quantity)
Procedure:
  1. Heat the sugar, water and food coloring to 165°C.
  2. Stop cooking and wait a minute or two for the bubbles to disappear.
  3. Glaze your puffs and let cool.
  4. Assemble your Saint Honoré Loveez (Watch the video)
  5. For the O.G touch’: add a few Krunchs of your choice from the OGEEZ range!

 

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