Black Currant Raspberry Saint Honore
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- By The Pastry Depot
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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.
Components:
SABLE DOUGH
110 g Butter
70 g Icing Sugar
25 g Ground Almond
180 g T65 Flour
50 g Whole Eggs
1.5 g Salt
1. Place the chilled butter, sugar, ground almond, and flour in the bowl of a beater fitted with a flat whisk.
2. Combine eggs and salt, then add to the flour mixture. Mix until smooth.
3. Refrigerate for at least 1 hour.
4. Roll out the sable dough to a thickness of 0.5 cm, then cut into disks 24 cm in diameter.
CHOUX PASTRY
200 g Water
200 g Milk
10 g Salt
10 g Granulated Sugar
200 g Butter
240 g T65 Flour
200 g Fresh Whole Eggs
200 g Liquid Whole Eggs
1. The day before, weigh out the water, milk, salt, sugar, and butter in a large saucepan and cover with cling film. Sift the flour into a bowl. In a separate bowl, break up the fresh eggs and mix with the liquid eggs. Heat the saucepan prepared the day before. Prepare a bain-marie with the eggs.
2. Once the preparation is boiling, place the mixture in the large bowl of a beater and light the bain-marie.
3. Add flour to the beater and run on the 1st speed for 2 to 3 min, then 10 min on 2nd speed. Once the dough reaches 50C, add half the eggs (at 25-30C) on 1st speed. Gradually add the remaining eggs. Beat on 2nd speed for 5 min.
4. The temperature of the mixture should be 40-45C. Remove the bowl and scrape well.
5. Using a No. 8 nozzle, pipe a crown around the edge of the disk of sable dough, 2 cm from the rim, and pipe a spiral in the center. Pipe 15 choux buns per St. Honore, i.e. 60, on a Silpat® using the same nozzle.
6. Bake for 25 min at 160C in a convection oven.
RASPBERRY CREAM
800 g Raspberry Puree (Frozen or Ambient)
240 g Egg Yolk
300 g Whole Eggs
240 g Granulated Sugar
12 g Gelatin Powder 200 Bloom
72 g Water
300 g Butter
1. Bring the raspberry puree to the boil. Whiten together the egg yolks, eggs, and sugar. Bake the mixture at 83C.
2. Stir, strain and cool. Once the mixture reaches 60C, add the gelatin mass. At 40C, add the butter and blend.
3. Cover with cling film and set aside in the refrigerator.
4. Garnish the choux buns, freeze, and store the remaining cream in the refrigerator.
BLACK CURRANT CHANTILLY
CHEF'S TIP: It's best to finish whipping the Chantilly by hand because if it's too stiff, it may split, especially when made with mascarpone, as shown here.
230 g Black Currant Puree
100 g Granulated Sugar
10 g Gelatin Powder 200 Bloom
60 g Water
660 g Liquid Cream 9 (for Whipping Cream 35%)
145 g Mascarpone
1. Heat the puree with the sugar to 60C. Add the gelatin mass and cool to 35C.
2. Mix the cream with the mascarpone. Mix with the puree and blend.
3. Set aside overnight in the refrigerator, then whip with the whisk of the beater.
RASPBERRY CHOUX FONDANT
15 g Cocoa Butter
300 g Fondant
8 g Glucose DE40
1/2 drop Blue Gel Food Coloring
1 drop Red Gel Food Coloring
1. Melt the cocoa butter at 50C. Melt the fondant and glucose at 50C. Color the fondant and glucose.
2. Mix all of the ingredients together.
3. Pipe 5 g of fondant into 3.5 cm diameter Flexipan® half-sphere molds, without a nozzle.
4. Place the choux bun on the fondant and press lightly. Freeze.
ASSEMBLY
Fresh Raspberries
1. The next day, pipe 400 g of cream on the tart shells and place a fresh raspberry in the center of each St. Honore.
2. Unmold the choux and place 14 choux per St. Honore. Using a large St. Honore nozzle, pipe 300 g of Chantilly per St. Honore.
3. Add a fifteenth choux. Decorate with silver leaf.
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