Mini Milk Chocolate & Mandarin Saint-Honoré ⭐

Mini Milk Chocolate & Mandarin Saint-Honoré ⭐ A simple, quick recipe ! ⏲ Prep time: 75 minutes ⏲ Cook time: 35 minutes 🍽 Serves: 9 🧾 Ingredients: For the chocolate madeleine base: 5.8 oz eggs 1/3 cup invert sugar 3/4 cup powdered sugar 1 1/3 cups all-purpose flour 1/3 cup cocoa powder 1 1/2 teaspoons baking powder 1/4 cup milk 9 tablespoons salted butter For the mandarin confit: 3/4 cup mandarin purée 1 1/2 tablespoons sugar 1 teaspoon pectin 1 1/2 tablespoons sugar For the choux pastry: 1/4 cup water 1/4 cup milk 3 1/2 tablespoons butter 1/2 teaspoon sugar 1/2 teaspoon salt 1/2 cup eggs (about 2–3 eggs) 3/4 cup flour For the milk chocolate mousse: 1 teaspoon gelatin 1/2 cup milk 5 oz milk chocolate 1 cup heavy cream For the caramel: 1/4 cup water 3/4 cup sugar 1/4 cup glucose syrup 📃 Instructions: 📌 Preheat oven to 320°F. Whisk eggs, invert sugar, and powdered sugar. Add sifted flour, cocoa, and baking powder. Mix in milk and melted butter. Bake 15 minutes, then cool. 📌 Heat mandarin purée with sugar. At about 105°F, remove from heat, add pectin mixed with sugar, bring briefly to a boil. Pour into molds and freeze. 📌 Soften gelatin. Heat milk and dissolve gelatin. Melt chocolate and combine with milk. Whip cream and fold in once mixture cools slightly. Fill molds, insert mandarin centers, freeze 6 hours. 📌 Prepare choux: bring water, milk, butter, sugar, and salt to a boil. Add flour, mix, then add eggs gradually. Pipe small puffs and bake at 375°F for about 10 minutes. 📌 Make caramel by boiling water, sugar, and glucose until amber. 📌 Dip choux in caramel, fill with mousse. Cut cake bases, place frozen mousse on top, and finish with choux. #Milk #Chocolate #Mandarin