RASPBERRY SAINT-HONORE

By Alexandre Paisant, Professor at the Bellouet Conseil Pastry School

Recipe for 3 entremets (6 portions)

INVERT PUFF PASTRY

Cubed dry butter …………………….…….. 300 g

Flour (Type 55)..………………………………130 g

Flour (Type 55)………………………………..260 g

Water (app.)..…………………………….…… 130 g

Salt…………………………………….……………..12 g

Softened butter…………………………………75 g

Total Weight: 907g

Mix the cube butter and the 130 g of flour, roll out to a rectangle on a stainless steel sheet and refrigerate at 5°C for 1 hour. Make a dough, mixing 260g of flour, water, salt and the softened butter with a hook. Roll out to a rectangle and refrigerate for 1 hour at 5°C. Place the dough into butter and flour mixture (fold into three). Roll out and give a single turn (fold in three). Refrigerate for an hour. Roll out and give a double turn (tour portefeuille). Refrigerate for 1 hour. Roll out and give a single turn and refrigerate for 1 hour. Refrigerate the dough block, wrapped in cling film at 4°C. Before use, roll out the dough and give a double turn (book fold).

Rest 15 min before final roll out.

CHOUX PASTRY DOUGH

Full cream milk ……………………………110 g

Butter………………………………………….. 50 g

Salt………………………………………………... 2 g

Caster sugar…………………………………….4 g

Flour (Type 55).................………………75 g

Eggs……………………………………………. 130 g

Full cream milk……………………………….10 g

Total Weight: 381g

Put to a boil, the milk, butter, salt and sugar. Off heat, add flour and stir. Place back onto heat and dry out the dough. Place into mixing bowl and gradually add eggs and if necessary the hot milk. Pipe choux with a #6 Plain Pastry tip onto Fiberpain mats, egg wash the choux, in a fan forced oven 180°C for 20 minutes.

LIGHT RASPBERRY MOUSSE

Egg whites………………………………….. 60 g

Invert sugar …………………………………75 g

Raspberry puree…………………………375 g

Gelatin mass (9 g gelatin Powder 200 bloom and 54 g water)….. 63 g

Whipped cream 35 % fat…………….255 g

Total Weight: 825g

Make a meringue with the egg Whites and invert sugar. Warm the raspberry puree and add the melted gelatin mass. When the puree is at 20°C fold in the lightly whipped cream and meringue. Set aside for assembly.

RASPBERRY CHANTILLY

Cream 35% fat…………………………….. 250 g

Raspberry puree……………………………100 g

Gelatin mass (2 g gelatin powder 200 bloom and 12 g water) ……14 g

Put to a Boil, the cream with the raspberry puree, add gelatin mass and mix with a hand mixer. Cool to 4°C and whip with a whip. Refrigerate.

RED MIRROR GLAZE

Water……………………………….……….. 150 g

Caster sugar……………………….……….300 g

Glucose………………………………….….. 300 g

Sweetened condensed Milk ….……200 g

Gelatin mass (20 g gelatin Powder 200 bloom and 120 g water)…..140g

White chocolate…………………………300 g

Red fat based food color………………..5 g

Total Weight: 1393g

Cook the water, sugar and glucose to 103°C. Pour in the sweetened condensed milk and gelatin mass. Pour onto the white chocolate and red food coloring. Reserve the glaze overnight. Reheat glaze the following day to 40°C and use at 30/35°C.

ASSEMBLY AND FINISHING

Cut the base out of puff pastry at 205 mm thick and bake in a fan forced oven at 170°C for 20 minutes. Take the raspberry mousse and pour 140 g into the each cavity of Silikomart molds. Blast freeze. Fill choux with raspberry mousse. Take inserts out of blast freezer and glaze with a red mirror glaze, place onto the full pastry. Glaze choux and place them on the side. Place a red chocolate plaque and pipe raspberry Chantilly on top. Decorate with gold leaf and stars.