Raspberry Saint Honoré composed of
– puff pastry,
– raspberry diplomat cream,
– choux pastry,
– caramel,
– whipped cream,
– raspberry compote.
Materials used
– Ancel 210 Bloom gelatine (gold quality)
– 2X Tefal baking tray
– Micro perforated baking mat
– Silikomart half-sphere mould, 8 cavities
– Silikomart pomponette mould
– Saint Honoré mould
Ingredients
Diplomatic raspberry cream
✔250g milk
✔3 egg yolks
✔55g sugar
✔20g cornflour
✔20g butter
✔Vanilla powder
✔60g strained mixed raspberries
+
✔100g single cream
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
350g pure butter puff pastry
A few fresh raspberries
Raspberry compote
✔50g raspberries
✔10g sugar
✔1g NH pectin
Caramel
✔125g caster sugar
✔50g Nougasec
✔25 g glucose syrup
✔25 g water
✔Pink colouring
Chantilly
✔250g Chantilly cream
✔20g caster sugar
The recipe
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Heat the water, milk, butter, salt and sugar in a saucepan.Off the heat, add the flour.Dry the dough.Pour into a bowl and then gradually fold in the beaten eggs.Poach the choux pastry onto a micro-perforated mat. Bake at 180°C for around 35 minutes. You can also line the silikomart pomponette mould with 24 cavities of choux pastry and place in the freezer.
Puff pastry
Roll out the puff pastry and cut into circles. Bake on a baking tray between two sheets of baking paper. Then add a second baking tray and some weight. Bake at 180°C for 35 to 40 minutes. Remove the baking sheet from the top, sprinkle with a little icing sugar and bake for a further 5 minutes.
Diplomat cream
✔250g milk
✔3 egg yolks
✔55g sugar
✔20g cornflour
✔Vanilla powder
✔20g butter
✔60g strained mixed raspberries
+
✔100g single cream
Heat the milk with the vanilla in a saucepan.
In a bowl, mix the yolks, sugar then cornflour. Pour the hot milk over this mixture and return to the saucepan. Heat, stirring constantly until the cream thickens. Add the butter and the blended and strained raspberries off the heat. Set aside to cool. Whip the cream until stiff. Gently fold into the previous mixture. Fill a piping bag fitted with a plain tip.
Fill the choux pastry with the crème diplomate and poach the cream onto the puff pastry. Add a few raspberry halves.
Caramel
✔125 g caster sugar
✔50 g Nougasec
✔25 g glucose syrup
✔25 g water
Pour the caster sugar, glucose syrup, water and Nougasec into a saucepan. The Nougasec makes the caramel more resistant to humidity. Heat through. When the caramel is coloured, turn off the heat. Add a little pink colouring. Dip your choux into the caramel (be careful not to burn your fingers) and place them upside down in the 8-cavity silikomart half-sphere mould while the caramel cools and hardens. Using this mould will give you a nicely rounded caramel.
Place your cabbages all around, keeping one cabbage in the middle.
Chantilly cream
✔200g single cream 30ù MG min
✔100g mascarpone cheese
✔25g caster sugar
Whip the very cold liquid cream with the mascarpone using an electric mixer. Fill a piping bag fitted with a Saint Honoré tip. Poach the whipped cream between the puffs. Place the last puff in the middle.
Raspberry compote
✔50g raspberries
✔10g sugar
✔1g NH pectin
In a small saucepan, brown the raspberries. Then add the sugar and pectin mixture to the boil. Continue cooking for 1 minute. Blend the mixture. Fill a piping bag with the compote. When it has cooled a little, fill fresh raspberries with it and place them on top of the whipped cream.
Place your Saint Honoré in the fridge until ready to eat.
