940 g plain flour (T55, approximately 11% protein) 310 g strong flour (T45, approximately 14% protein) 25 g salt 125 g Elle & Vire gourmet butter 82% fat 25 g vinegar 500 g water 1000 g Extra dry butter 84% fat
Choux pastry
370 g water 370 g milk 12 g salt 370 g Elle & Vire gourmet butter 82% fat 460 g strong flour (T45, approximately 14% protein) 715 g eggs
Almond cream cheese streusel
65 g Elle & Vire gourmet butter 82% fat 25 g French cream cheese 85 g T55 flour 90 g raw sugar 90 g almond powder 1 g fleur de sel
Gelatine mass
10 g powdered 200 bloom gelatine 60 g water
Pastry cream.
1500 g milk 360 g egg yolks 300 g sugar 75 g flour 75 g cream powder
Italian meringue
70 g egg whites 110 g sugar 20 g glucose 35 g water
Lightened cream
555 g pastry cream 2 vanilla pods 70 g gelatin mass 55 g kirsch (optional) 445 g Excellence whipping cream 35% fat 165 g Italian meringue
Caramel sugar
200 g water 1000 g sugar 150 g glucose syrup
Chantilly cream
1900 g Excellence whipping cream 35% fat 130 g sugar
Using the dough hook of the stand mixer, combine the two types of flour, butter and salt, gradually adding the vinegar and water.
Shape into a ball and let rest in the refrigerator.
Roll out the dough and insert the butter sheet.
Enclose and give the dough its turns.
2
Choux pastry
Heat the water, milk, butter and salt.
When the mixture comes to the boil, remove from the heat and add the flour, stir to combine then transfer to the bowl of a stand mixer fitted with the paddle attachment.
Beat to cool down.
Gradually add the room-temperature eggs.
Transfer to another bowl and refrigerate for 1 hour.
3
Almond cream cheese streusel
Using the paddle attachment, combine the butter, cream cheese, flour, brown cane sugar, ground almonds and fleur de sel.
4
Gelatine mass
Rehydrate the gelatine in the cold water for 20 minutes (minimum).
Melt in the microwave then set aside in the refrigerator.
5
Pastry cream.
Prepare a traditional pastry cream.
6
Italian meringue
Prepare a traditional Italian meringue cooked to 117°C.
7
Lightened cream
Stir the pastry cream and add the melted gelatine with the vanilla and kirsch.
Fold in the whipped cream followed by the Italian meringue.
8
Caramel sugar
Prepare a caramel coloured cooked sugar syrup.
9
Chantilly cream
10
Finishing touches
11
Assembly
Perform 5 single turns, respecting the resting time between each turn.
Roll out the dough to a thickness of 2 mm.
Prick the surface and cut out Ø13-cm circles.
Let rest in the refrigerator then place in the freezer.
NB: You may use trimmings to make the puff pastry circles.
Prepare the almond cream cheese streusel, work through a fine sieve and freeze.
Transfer the circles of puff pastry to sheets of baking paper.
Pipe out 10 x Ø15-cm rings of choux pastry (80 to 85 g) around the puff pastry circles using a 15-mm micro star tip.
Pipe out a spiral of choux pastry on top using a plain 7-mm tip.
Sprinkle the outside of the choux pastry rings with streusel, pressing down gently so that it adheres.
Sprinkle with icing sugar and place in the freezer.
Place the Saint-Honoré bases in Ø18-cm buttered rings on Silpain® lined perforated baking sheets.
Bake in a 160°C convection oven for approximately 40 minutes (damper closed) and let cool.
On a sheet of baking paper, pipe out 6-g choux puffs using a plain 10-mm tip.
Spray with a fine coating of grapeseed oil (or aerosol oil spray) the place in the freezer.
Sprinkle with icing sugar and place on a greased black baking tray.
Bake in a deck oven (bottom 180°C + top 190°C) for approximately 35 minutes (damper closed during the first 10 minutes).
Using a plain 18-mm tip, pipe out the lightened cream into 10 x Ø11-cm domed discs (110 g) on a sheet of baking paper and freeze.
Fill the choux puffs and the choux pastry rings with pastry cream.
Glaze the choux puffs with the caramel, turn them over into Ø4.5-cm silicone hemispheres and let cool.
Sprinkle the Saint-Honoré bases with decorative icing sugar.
Place the lightened cream insert in the centre of the Saint-Honoré bases.
Prepare the Chantilly cream and pipe out a border between the choux pastry and the lightened cream.
Using a turntable and a n°25 Saint Honoré tip (de Buyer® REF 2115.20N), pipe out a swirl starting from the centre, then affix the glazed choux puffs all around with a dab of pastry cream.
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