Recipes
Knead the dough (the flour, water, salt and 80g of butter) without overworking it, and store in the fridge at 5°C (40°F) for at least 2 hrs. Place the rolling butter in the middle of the dough. Roll out twice, leave to rest for at least another two hours. Repeat process twice. The final two roll-outs are done just before using the pastry. Leave to rest 15 min. Cut out two 20 cm circles and store in the fridge.
Mix all the ingredients using a flat beater without overworking the dough. Place in the fridge. Roll out the pastry to a thickness of 2 mm, then cut out little 2.5 cm circles to put on the St Honoré choux
Boil the milk, water, salt, granulated sugar and butter. Remove from heat and mix in the sieved flour. Return to heat and stir with a spatula to dry the mixture out. Once the mixture lifts off clean from the recipient, place it in the mixer bowl and add the eggs. Using a no. 10 nozzle make a crown of choux pastry balls around the 2 circles of laminated pastry and use the rest to make 3 cm choux pastry balls. Place the short pastry on the little choux balls before cooking. Cook at 200°C (392°F) in a standard oven, leaving the air outlet open to allow the evacuation of steam from the choux paste.
Make a creme patissiere with the milk, raspberry pulp, egg yolks, granulated sugar, powdered cream and butter. Chill and add the whipped cream.
Beat all of the ingredients together.
Cook the granulated sugar and water at 160°C (320°F), add the red colorant. Glaze the choux with the cooked sugar and stick the choux pastry balls around the choux pastry crown.
Using a piping bag, fill the little choux with the light raspberry cream and then fill the centre of the Saint Honoré. Carefully arrange the Chantilly in the middle using a piping bag with a Saint Honoré nozzle.
