Name: Raspberry Gâteau Saint Honoré
Total time: 1 h 30 min
Yield: 6
Ingredients: 200g puff pastry; 100g flour; 125g water; 1 pinch of salt; 50g unsalted butter; 2 eggs; 20cl whipping cream (30% fat); 20g icing sugar; 100g raspberry jelly; 20cl whipping cream (30% fat); 20g icing sugar; 150g raspberry jam (with seeds); 250g castor sugar; 85g water; 40g glucose syrup; Tomato red colouring powder; 50g dark chocolate couverture; Edible gold spray; 1 red rose; 1 egg white; Granulated sugar

Raspberry Gâteau Saint Honoré

Serves: 6

Time: 1.5 hours

Difficulty:

Published on : 26 Jan. 2013

Author: Chef Philippe

5 ratings

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Ingredients for 6:

200g puff pastry
For the choux pastry:
100g flour
125g water
1 pinch of salt
50g unsalted butter
2 eggs

For the raspberry Chantilly cream:
20cl whipping cream (30% fat)
20g icing sugar
100g raspberry jelly
For the plain Chantilly cream:
20cl whipping cream (30% fat)
20g icing sugar
For the filling:
150g raspberry jam (with seeds)

For the caramel:
250g castor sugar
85g water
40g glucose syrup
Tomato red colouring powder
For the chocolate decorations:
50g dark chocolate couverture
Edible gold spray
For the crystallised rose petals: (make ahead)
1 red rose
1 egg white
Granulated sugar
Utensils:

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Saint Honoré is the patron saint of all bakers and pastry chefs.
Traditionally, Gâteau Saint Honoré is composed of a puff pastry biscuit with a ring of choux pastry, vanilla crème pâtissière and Chantilly cream, and delicioux caramel choux buns.
This raspberry version will make the perfect dessert for Valentine's Day or a romantic dinner.

Method for Raspberry Gâteau Saint Honoré:

Before starting this Raspberry Gâteau Saint Honoré recipe, make sure you have organised all the necessary ingredients.

For the crystallised rose petals: Detach the petals from the rose and dip them in the beaten egg white. Let the excess drip off and coat with granulated sugar. Shake the sugar excess off and leave to dry for a few hours.

For the choux pastry: Place the butter, salt and water in a saucepan on the heat.

Bring to a boil.

Remove from the heat and pour all the flour at once.

Combine.

Using a spatula, work the ingredients vigorously over high heat.

Transfer to a cold recipient and set aside to cool for 5 minutes.

One by one, incorporate the eggs...

... and stir until each egg is incorporated.

Scoop the choux paste into a piping bag fitted with a plain nozzle (1 or 1.5cm diameter). Set aside.

For the Saint-Honoré pastry shell: Roll out the puff pastry.

Prick with a roller docker for the pastry not to puff up excessively while baking.

Using a cookie cutter of stainless steel ring, cut pastry discs to a diameter of 14cm.

Glaze the edge of the discs.

Pipe a string of choux paste on the edge of the puff pastry disc.

Glaze the surface. Set aside.

With the remaining choux paste, pipe small buns to a diameter of about 1.5cm on a Silichef baking sheet. Glaze the choux buns...

... and bake the buns and pasty shells at 180°C (gas 4)...

... for about 20 minutes.

For the chocolate heart decorations: Melt the dark chocolate couverture over a bain-marie or in a microwave. Using a decorating bag, pipe heart shapes on a sheet of acetate. Let set in the fridge.

Apply some gold flakes spray.

For the raspberry Chantilly cream: Whisk 30 cl of whipping cream with 30 grams of castor sugar.

Whisk the raspberry jelly vigorously until smooth. Combine the jelly with 200 grams of Chantilly. Add some red colouring powder with the tip of a knife.