Back to recipes

Il Dolce perfetto - Saint-Honoré

Dessert Saint-Honoré for 6 people


  • Fresh cream 150 gr
  • Erythritol 15 gr
  • Vanilla
  • Dark chocolate with sweetener 100 gr
For the Base:

  • 1 sachet of Tisanoreica keto shake bread
  • 1 small yolk
  • 5 gr Erythritol
  • 14 gr Butter
  • A pinch of baking powder
  • Grated lemon zest
For the Beignet:

  • 1 sachet of Tisanoreica keto shake bread
  • Water 40 ml
  • Butter 40 gr
  • Eggs 40 gr (1 egg)


  • Whole milk 160 ml
  • Egg yolk 30 gr (2 yolks)
  • Erythritol 50 gr
  • Guar gum 2 gr
  • Vanilla
  • Lemon peel
  • Dark chocolate with sweetener 10 gr


1. Base: mix the butter with the erythritol and baking powder, add the eggs and the Tisanoreica bread mix, and finally the grated lemon zest. Roll out to a diameter of 16-18 cm and cook at 180 degrees for 8-10 minutes.

2. Beignet: heat the water with the butter, when it boils add the Tisanoreica keto shake bread and mix until it thickens. Now, pour into a cutter with a blade and turn at maximum power by inserting the eggs, until the dough is smooth and shiny (a couple of minutes). Shape into balls on a baking sheet and bake at 220 degrees for 12 minutes.

3. Cream: heat the milk with the lemon zest. Prepare a batter by mixing the erythritol with the guar gum and the yolk, add the vanilla and pour in the hot milk, removing the lemon zest, put it back on the heat, and let it thicken but do not boil. Add the dark chocolate to 100 g of the cream in order to have two flavors.

4. Fill the upper part of the disc with 50 g of vanilla cream, arrange the cream puffs glazed with dark chocolate with sweetener around the diameter, and stuffed half with the vanilla cream and half with the chocolate cream. Fill the center of the cake with the whipped cream with the erythritol and vanilla.