Elle & Vire Recipes
 

Recipe RASPBERRY ST HONORE

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To prepare this dish

Ingredient list
Classic laminated pastry
250 g cold water
500 g T55 flour
15 g salt
80 g Extra dry butter 84% fat
440 g Extra dry butter 84% fat
Vanilla short pastry
100 g Extra dry butter 84% fat
125 g raw sugar
125 g T55 flour
5 g homemade vanila sugar
The choux pastry
125 g whole milk
125 g water
5 g salt
10 g fine sugar
110 g Elle & Vire gourmet butter 82% fat
140 g T55 flour
250 g eggs
Light raspberry cream
100 g whole milk
400 g raspberry pulp
110 g egg yolks
90 g fine sugar
40 g powdered cream
40 g Elle & Vire gourmet butter 82% fat
80 g Excellence whipping cream 35% fat
Chantilly
500 g Excellence whipping cream 35% fat
70 g fine sugar
5 g vanilla powder
Cooked sugar for the finish
1 kg fine sugar
300 g water
red food colouring
Elle & Vire products used

The recipe,
step by step

  1. 1

    Classic laminated pastry

    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.

  2. 2

    Vanilla short pastry

    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 

  3. 3

    The choux pastry

    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.

     

  4. 4

    Light raspberry cream

    Make a creme patissiere with the milk, raspberry pulp, egg yolks, granulated sugar, powdered cream and butter. Chill and add the whipped cream. 

  5. 5

    Chantilly

    Beat all of the ingredients together.

  6. 6

    Cooked sugar for the finish

    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.

  7. 7

    Finition

    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.


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