St Honore

Ingredients

First Dough

Second Dough

Pâte à Choux

Craquelin

Half Candied Strawberries

Cream Cheese Chantilly

Lady Finger Sponge 

Method

Inversed Puff Pastry  

First Dough:

1. Dice Anchor Unsalted Butter Sheet and mix with flour until dough forms  
2. Roll this dough in between plastic sheets to form a rectangle 30cm x 40cm 

Second Dough:

1. Mix all the ingredients and ensure Western Star Unsalted Butter is at room temperature  
2. Prepare a rectangle shape dough and rest in chiller

Lamination:

1. Line the first dough and put the second dough onto the first dough 
2. Wrap up and fully cover the second dough inside the first dough 
3. Apply 2 single folds and leave it to rest for one hour in chiller 
4. Apply 1 double fold and leave it to rest for one hour in chiller 
5. Apply 1 more double fold and rest for one hour in chiller 
6. Line to 2.5mm thick onto baking tray and let rest in chiller rest overnight 

Craquelin:

1. Mix together all the ingredients and roll the dough 
2. Chill and cut the size to cover the piped pâte à choux 

Pâte à Choux:

1. Bring to boil water, Anchor UHT Milk, Western Star Unsalted Butter, sugar, and salt 
2. Remove from heat before mixing in the sifted flour 
3. Cook again for a few minutes, transfer to mixer  
4. Add eggs in 4 parts in the mixer  
5. Pipe in Silpat and cover with craquelin 
6. Bake in convection oven at 155°C for 24 minutes

Half Candied Strawberries:

1. Cook sugar with strawberry puree until it reaches 125°C 
2. Add in strawberries and cook for a few more minutes 
3. Add in the mixture of sugar and pectin and bring to a boil 
4. Cook for a few more minutes and add cornflour (dissolved in cold water)

Cream Cheese Chantilly:

1. Bring to a boil the first part of cream with sugar and vanilla seeds  
2. Add in the melted gelatine  
3. Pour onto the cream cheese and blend until smooth 
4. Add the second measurement of cold cream 
5. Cool down over night 
6. Whip before serving

Lady Finger Sponge:

1. Whip egg whites with sugar until stiff peaks form 
2. Add egg yolks and vanilla seeds in the mixer 
3. Using a spatula, add in sifted flour and corn flour 
4. Pipe onto baking paper and sprinkle icing sugar  
5. Wait 5 minutes before sprinkling icing sugar again 
6. Bake at 180°C for 8 minutes

Assembly:

1. On the base of Inversed Puff Pastry, place Half Candied Strawberries and Lady Finger Sponge  
2. Cover with Cream Cheese Chantilly 
3. Place the choux on top  
4. Decorate with raspberry powder