Black Currant Raspberry Saint Honore
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With bright berry flavor, beautiful pink hues, and silver accents, this Black Currant Raspberry Saint Honore was a delicious and impressive dessert we made for Mother's Day, but you can enjoy it for any occasion.
From Paris Gourmet
BY LAURENT DUCHENE, M. O. F. PATISSIER
Yield: Makes four St. Honore to serve six people, with 15 choux buns per dessert.
Saint Honoré is the ultimate showstopper dessert — a luxurious combination of crisp sablé base, airy choux pastry, silky creams, and fresh fruit. This elegant version from renowned French pastry chef Laurent Duchêne features vibrant raspberry and black currant flavors that make it perfect for special occasions, dinner parties, or whenever you want to impress.
The recipe yields four Saint Honore, each serving six people (with 15 choux buns per dessert). It requires some planning and precision, but the results are well worth the effort!
Components:
SABLE DOUGH
110 g Beurremont Butter
70 g Icing Sugar
25 g Nutley Farms Ground Almonds
180 g Grand Moulin de Paris T65 Flour
50 g Fresh Whole Eggs
1.5 g Salt
1. Place the chilled butter, icing sugar, ground almonds, and flour in the bowl of a stand mixer fitted with the paddle attachment.
2. Mix the eggs with the salt and add to the flour mixture. Mix until a smooth dough forms.
3. Refrigerate for at least 1 hour.
4. Roll out the dough to 0.5 cm thickness and cut into 24 cm diameter disks.
CHOUX PASTRY
200 g Water
200 g Milk
10 g Salt
10 g Granulated Sugar
200 g Beurremont Butter
240 g Grand Moulin de Paris T65 Flour
200 g Fresh Whole Eggs
200 g Liquid Whole Eggs
1. The day before: Weigh water, milk, salt, sugar, and butter into a saucepan, cover with cling film. Sift flour. Mix fresh and liquid eggs.
2. Bring the liquid mixture to a boil. Transfer to a stand mixer bowl.
3. Add flour on low speed for 2–3 minutes, then mix on medium speed for 10 minutes.
4. When the dough reaches 50C, gradually add the eggs (at 25–30C). Beat on medium speed for 5 minutes until the mixture reaches 40–45C.
5. Pipe a crown around the edge of each sable disk (2 cm from the rim) and a spiral in the center using a No. 8 nozzle. Pipe 60 additional choux buns on a Silpat.
6. Bake at 160C (convection) for 25 minutes.
RASPBERRY CREAM
800 g Ravifruit Raspberry Puree (Frozen or Ambient)
240 g Egg Yolk
300 g Whole Eggs
240 g Granulated Sugar
12 g Cuisine Tech Gelatin Powder 200 Bloom + 72 g Water
300 g Beurremont Butter
1. Bring raspberry purée to a boil. Whisk egg yolks, whole eggs, and sugar until pale. Cook the mixture to 83°C (like a crème anglaise).
2. Strain, cool to 60°C, then add bloomed gelatin. At 40°C, add butter and blend until smooth.
3. Refrigerate. Use to fill the baked choux buns, then freeze the filled buns.
BLACK CURRANT CHANTILLY
CHEF'S TIP: Finish whipping by hand to avoid over-whipping and splitting, especially with mascarpone.
230 g Ravifruit Black Currant Puree
100 g Granulated Sugar
10 g Cuisine Tech Gelatin Powder 200 Bloom + 60 g Water
660 g Whipping Cream (35% Fat)
145 g Mascarpone
1. Heat purée with sugar to 60°C. Add bloomed gelatin and cool to 35°C.
2. Mix cream with mascarpone, then combine with the purée mixture. Blend well.
3. Refrigerate overnight, then whip to soft peaks.
RASPBERRY CHOUX FONDANT
15 g Noel Cocoa Butter
300 g Pastry 1 Fondant
8 g Pastry 1 Glucose DE40
1/2 drop Chefmaster Blue Gel Food Coloring
1 drop Chefmaster Red Gel Food Coloring
1. Melt cocoa butter at 50°C. Melt fondant and glucose at 50°C and color the mixture.
2. Combine everything.
3. Pipe 5 g into 3.5 cm Flexipan half-sphere molds. Place a filled choux bun on top, press lightly, and freeze.
ASSEMBLY
FOR EACH SAINT HONORE:
400 g Raspberry Cream
Fresh Raspberries
300 g Black Currant Chantilly
15 Filled & Glazed Choux Buns
1. Pipe 400 g Raspberry Cream onto each sablé base. Place a fresh raspberry in the center.
2. Arrange 14 glazed choux buns around the edge.
3. Using a large Saint Honore nozzle, pipe 300 g Black Currant Chantilly in the center.
4. Top with the 15th choux bun and decorate with silver leaf.
SERVING & STORAGE TIPS
- Best enjoyed the day it’s assembled for optimal texture.
- The components can be prepared in advance: sablé dough and choux can be made ahead, creams stored refrigerated.
- This dessert beautifully balances buttery, crisp, creamy, and fruity elements — the tart black currant Chantilly plays perfectly against sweet raspberry cream.
Laurent Duchêne’s expertise shines through in every precise step. Whether you’re an experienced pastry enthusiast or ready for a challenge, this Black Currant Raspberry Saint Honoré is guaranteed to wow your guests.
Bon appétit!
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