Friday/the whole menu

Saint-Honoré

Puff base, a ring of caramelised choux, cream. One batch, made between five and half past seven this morning, and no second thing behind it.

What is in it

Named after the street it was invented on, in 1847.

Everything on the counter, drawn to scale. This is not a selection from a case. This is the case.

Six Saint-Honoré, €8 each

Refilled from the back until the batch is out

From the fridge to the window, in the order it happened. Two and a half hours, once, for one thing.

05:10
The puff comes out of the fridge
It was folded yesterday and rested overnight. That part of the work is already done before the day starts.
05:45
Discs cut, docked, weighted
Pricked all over and baked flat under a tray, so the base stays a base instead of climbing into a pillow.
06:20
Choux paste, piped in one pass
The small ones onto a tray, the ring straight onto the disc. There is no second go at a piped ring.
07:05
Caramel, and nothing else touched
Each choux dipped and set down while the sugar is still moving. This is the part of the morning that cannot wait for anything.
07:25
Cream, last
Piped between the choux at the end, because it starts softening the caramel from the moment the two meet.
07:30
The slate goes into the window
Six onto the shelf. The rest of the batch waits in the back, and comes forward as the shelf empties.

The rest of the menu