Rose Saint Honoré

Recipe by Thibaut Idenn and Pierre Jean Arpurt from Institut Paul Bocuse – National winner Dilmah Real High Tea Challenge France

Yields 10



400g Flour

40g Yeast

250g Powder sugar

100g Almond powder

250g Butter

100g Egg

5g Salt

02 nos. Vanilla

5g Dilmah Rose with French Vanilla


Chiboust Cream

385ml Milk

01 nos. Vanilla

35g Sugar

120g Yolk

40g Starch

80g Jelly


Italian Meringue

240g Egg white

200g Sugar

70ml Water


Mascarpone Cream

100g Mascarpone

300g Cream

01 nos. Vanilla

50g Sugar




Mix the butter, icing sugar and tea.

Add the cornstarch and flour and ground almonds .

Add the eggs one by one.

Bake for 12 minutes at 160 ° C.


Cream Chiboust 

Boil the milk with the tea and let it infuse.

Add the sugar and the custard powder to the mixture.

Boil the mixture for 3 minutes. Add the gelatin.


Italian meringue 

Beat the egg whites at the lowest speed.

When the syrup is at 110 ° C accelerate to full speed.

When the sugar is at 121 ° C pour the white mousse into the bowl.

The meringue is ready when the bowl is cold.

Mix the mascarpone cream with the chibouste.

Spread to a 4mm layer and leave in the freezer.


Rose Petals

Dip the petals in the egg white and icing sugar.

Steam the petals.

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