Blackcurrant-Raspberry Saint-Honoré

BY LAURENT DUCHÊNE, M. O. F. PÂTISSIER

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.

For 4 St-Honoré to serve 6 people, with 15 choux buns per dessert

SABLÉ DOUGH
110 g butter
70 g icing sugar
25 g ground almond
180 g T65 flour
50 g whole eggs
1.5 g salt

METHOD:
Place the chilled butter, sugar, ground almond and flour in the bowl of a beater fitted with a flat whisk.
Add the eggs, previously mixed with the salt. Mix until smooth.
Refrigerate for at least 1 hour.
Roll out the sablé 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 sugar
200 g butter
240 g T65 flour
200 g fresh whole eggs
200 g liquid whole eggs

METHOD:
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.
Once the preparation is boiling, place the mixture in the large bowl of a beater and light the bain-marie.
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 50°C, add half the eggs (at 25-30°C) on 1st speed. Gradually add the remaining eggs. Beat on 2nd speed for 5 min.
The temperature of the mixture should be 40-45°C. Remove the bowl and scrape well.
Using a n°8 nozzle, pipe a crown around the edge of the disk of sablé dough, 2 cm from the rim, and pipe a spiral in the center. Pipe 15 choux buns per St-Honoré, i.e. 60, on a Silpat® using the same nozzle.
Bake for 25 min at 160°C in a convection oven.

RASPBERRY CREAM (1600g total)
800 g raspberry puree
240 g egg yolk
300 g whole eggs
240 g sugar
12 g gelatin powder 200 blooms
72 g water
300 g butter

METHOD:
Bring the raspberry puree to the boil.Whiten together the egg yolks, eggs and sugar. Bake the mixture at 83°C.
Stir, strain and cool. Once the mixture reaches 60°C, add the gelatin mass. At 40°C, add the butter and blend.
Cover with cling film and set aside in the refrigerator. 
Garnish the choux buns, freeze and store the remaining cream in the refrigerator.

BLACKCURRANT CHANTILLY
230 g blackcurrant puree
100 g sugar
10 g gelatin powder 200 blooms
60 g water
660 g liquid cream 9 (for whipping cream 35%)
145 g mascarpone

METHOD:
Heat the puree with the sugar to 60°C. Add the gelatin mass and cool to 35°C.
Mix the cream with the mascarpone. Mix with the puree and blend.
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 dye
1 drop of red dye

METHOD:
Melt the cocoa butter at 50°C. Melt the fondant and glucose at 50°C. Color the fondant and glucose.
Mix all of the ingredients together.
Pipe 5 g of fondant into 3.5 cm diameter Flexipan® half-sphere molds, without a nozzle.
Place the choux bun on the fondant and press lightly. Freeze. 

FINISH
Fresh raspberries as required
Silver leaf as required

METHOD:
The next day, pipe 400 g of cream on the tart shells and place a fresh raspberry in the center of each St-Honoré.
Unmold the choux and place 14 choux per St-Honoré. Using a large St-Honoré nozzle, pipe 300 g of Chantilly per St-Honoré.
Add a fifteenth chou. Decorate with silver leaf.