This São Tomé 70% Black Forest St. Honoré is a refined interpretation of a classic, built on discipline, structure, and depth of flavor. Inverted black‑cocoa puff pastry provides dramatic contrast and precise lamination, while layers of cherry confit and whipped ganache add richness and restraint. At its core, São Tomé 70% anchors the dessert with quiet intensity, its firm cocoa backbone and subtle bitterness balancing the sweetness of cherries and cream without overwhelming the construction. As Chef Jonathan Pereira reflects, “A great pastry is a study in discipline and indulgence—precise lamination, bold black cocoa, cherries layered with patience, and chocolate that speaks with quiet depth.” The result is a St. Honoré that celebrates time‑honored technique, marrying structure and indulgence into a composed, elegant pastry designed for high‑end presentation and timeless appeal.

Level:: Difficult
Makes:: 60-70 units depending on cut size
Shelf life:: Once assembled, refrigerate up to 1 day
Conservation:: Stored separately, components keep refrigerated up to 1 week.

2.2 lb

butter
10.6 oz

T65 flour
10.6 oz

T55 flour

Paddle butter unitl smooch and plastic. Add flours and mix just until homogeneous.
Sheet into a block twice the size of the detrempe. Chill to 14–16°C.

1.6 lb

T65 flour
6.5 oz

T55 flour
1.0 oz

Callebaut Callebaut Signature Collection - Botanical Noir Intense Powder - 1kg
9.2 oz

butter
1.4 oz

fine salt
0.9 lb

water
0.5 oz

white vinegar
0.5 oz

Prova Madagascar Vanilla Powder

Combine dry ingredients.
Add water and vinegar and mix on first speed.
Incorporate butter and salt on second speed until smooth. Final dough temperature 24°C. Rest cold before lamination.
Lamination:
1. Enclose detrempe inside the butter block (inverse method).
2. Perform 2 double folds and one single fold.
3. Rest 20-30 minutes at 4°C
4. Ideal lamination temperature 14-16°C

2.2 lb

cherry purée
9.2 oz

Pitted Cherries
5.6 oz

sugar
0.8 oz

NH pectin
0.7 oz

lemon juice
5.3 oz

Brandy Cherries

Heat cherry puree with sugar and NH pectin to activate. Finish with lemon juice, fold in cherries and brandy.
Chill before use

1.1 lb

heavy cream
0.2 oz

vanilla bean
0.4 oz

Gelatin powder (fish)
2.1 oz

water
1.0 lb

Cacao Barry WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 5KG BAG
2.4 lb

cold cream

Bloom gelatin.
Heat first cream with vanilla, dissolve gelatin, pour over white chocolate and emulsify.
Slowly blend in cold cream.
Rest overnight before whipping.