Saint Honoré blackcurrant & raspberry

Preparation steps

1. Puff pastry

   Once the butter block and dough detrempe are cold, spread the butter block in a rectangular shape, halve it in two squares and put between layers the dough detrempe square. Give 5 folds by giving relax to the dough at least 2 hours in betweens. Butter block: Blend the soften butter and flour. It must not be completely smooth. Spread the dough in a rectangular shape by twice in size of the detrempe dough. Leave to cool at 4°C. Detrempe dough: Mix water, salt and vinegar. Melt the butter. Knead with a dough hook the two flours then add water, salt, vinegar and finish with the melted butter. Make a square shape with the dough and keep at the refrigerator overnight.

2. Sugar dough

   Sand the diced butter with flour. Add almond powder, salt and icing sugar. Add eggs and gently miw. Homogenize the dough. Keep at the refrigerator for 2 hours.

3. Craquelin choux pastry

   With a flat beater, mix the ingredients until a dough is obtained. Spread at 2mm thickness between two parchment papers. Put it in a freezer.

4. Choux pastry

   Bring to a boil milk, butter, salt, orange blossom water and sugar. Off the heat, add the sifter flour, stir over high heat. Transfer in a mixer bowl, with a flat beater, gradually add the eggs.

5. Vanilla whipped cream

   Bring to a boil milk and sugar. Add the scratched vanilla then infuse in milk during 20 minutes. Filter through a chinois, bring to a boil. Add the gelatine then pour onto mascarpone. Add the cold cream and vanilla extract stirring continuously.

6. Caramel

   Cook all ingredients doing a blond caramel then pour in an other saucepan to avoid to become brown.

7. Blackcurrant and raspberry confit

   Heat the fruit purees at 40°C and add the mix sugars, agar-agar and pectin. Bring to a boil and add the lemon juice, cool to 4°C. Mix and mold in a sphere shape.

8. Finition

   Make a sugar dough and line in a ring. Pipe the choux pastry on a silicon sheet and put the craquelin onto. Make a confit and shape in half sphere and freeze. Pull the sugar dough off with a little bread knife, fill with vanilla whipped cream and put in the frozen raspberry blackcurrant confit. Add the puff pastry disc to close up the St Honoré. Pipe onto a ball of vanilla whipped cream then put above the filled confit choux with caramel onto.