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Before starting this Vanilla & Chocolate Saint-Honoré recipe, make sure you have organised the necessary ingredients for the chocolate rich shortcrust pastry.
For the chocolate rich shortcrust pastry: Place the cold butter cut into cubes in the stand mixer recipient.
Add the icing sugar...
... almond powder...
... cocoa powder and salt.
Fit the stand mixer with the flat beater and start on low speed (speed #2 on a Kitchenaid).
... add the baking powder and half of the flour.
Continue mixing at low speed.
Add the remaining flour...
... and blend again. Slightly increase the speed of the food mixer.
Add the egg yolks and combine until completely incorporated.
Set aside and cover with cling film. Refrigerate for at least one hour before use. Ideally, make the pastry the day before and refrigerate overnight.
The next day, roll out the pastry to a thickness of 3 mm and cut a disc to a diameter of 16 cm. Bake in a fan-assisted oven preheated at 150°C (gas 2) for 20 minutes.
For the crunchy chocolate base: (can be prepared ahead) Organise all the necessary ingredients.
Tip all the ingredients in the stand mixer bowl.
Beat the ingredients with the flat beater at low speed. Don't mix the preparation excessively, it shouldn't emulsify.
Stop mixing when homogeneous.
The consistency should be crumbly.
Finish kneading the dough with your hands until you obtain a ball.
Place the dough ball on a sheet of greaseproof paper.
Place another sheet of greaseproof paper on top.
Roll out the crunchy chocolate base between the two sheets of greaseproof paper...
... to a thickness of 2 mm.
When the rich shortcrust pastry is cooked, remove from the oven and leave to cool.
For the choux pastry: Organise all the necessary ingredients.
In a saucepan, place the water and milk.
Add the butter and salt.
In a separate bowl, combine the cocoa powder and flour together.
Place the saucepan on the stove.
Bring to a boil, then transfer into the stand mixer recipient.
Add the flour and cocoa powder.
Combine with the flat beater...
... until a homogeneous ball forms (called "panada"). Transfer the dough ball into a saucepan.
Dry off the panada over medium heat, stirring with a wooden spatula, until the paste comes away from the sides of the saucepan.
Transfer the dough inside the stand mixer bowl...
... and knead until cooled down a little.
Add the eggs at room temperature in 4 or 5 batches (beat the eggs and pass through a fine sieve beforehand). Make sure the eggs are well incorporated before adding more.
The chocolate choux pastry is now ready. If you find the pastry too firm, add a little warm milk to soften it.
Transfer the choux pastry into a piping bag fitted with a plain nozzle (diameter 8mm).
Pipe the choux puffs on a Silpat baking mat.
I recommend using the macaron baking mat, easier to use with the printed circle marks. The choux puffs should be slightly smaller than the printed circles.
Remove the crunchy chocolate biscuit from the freezer and cut discs to the size of the choux puffs.
Arrange the crunchy chocolate discs over the choux puffs. Bake in a preheated oven at 170°C (gas 3) for 25 to 30 minutes.
For the chocolate crémeux: Organise all the necessary ingredients.
Pour the milk and whipping cream in a saucepan.
Add the glucose syrup and bring to a boil.
When the preparation starts boiling, pour over the dark chocolate in 3 or 4 batches.
Combine well with a whisk every time.
Set aside at room temperature.
For the preparation to cool down faster...
... line a large dish with cling film and pour the chocolate crémeux into a thin layer.
Cover the surface with cling film. Set aside.
Remove the choux puffs from the oven and set aside to cool.
For the white chocolate and vanilla Chantilly cream: Organise all the necessary ingredients.
Pour the milk and whipping cream in a saucepan.
Soften the gelatine sheets in cold water.
Add the vanilla seeds to the white chocolate.
Drain the soft gelatine and leave on a clean cloth to absorb as much water as possible...
... then add to the hot milk and cream. Combine until completely dissolved.
Pour the hot preparation over the white chocolate in 3 or 4 batches. Combine well every time you add more preparation.
Mix with a Bamix hand blender. Cover the surface with cling film and refrigerate.
For the caramel: Pour the water and sugar in a saucepan.
Add the glucose syrup.
Cook the caramel up to 165°C. I recommend stopping the cooking process at this temperature so the caramel will continue to brown a little without turning dark and bitter.
Assembling the cake: Pierce the base of each choux puff with the tip of a filling nozzle.
Transfer the chocolate crémeux into a piping bag fitted with a filling nozzle (for éclairs).
Fill the choux puffs with chocolate crémeux.
Arrange the stuffed choux puffs on a baking sheet.
When the caramel reaches 165°C, remove from the heat and set aside until there no more bubbles.
Dip the rounded top of each choux puff into the hot caramel.
Let the excess caramel drip off.
Place the caramelised choux puffs in the cavities of a half sphere silicone mould. Leave to cool.
Once cooled, the choux puffs will have a glossy caramel cap.
Place the vanilla and white chocolate Chantilly in the stand mixer recipient.
Beat until you obtain a firm Chantilly cream.
Arrange 12 choux puffs along the edge of the chocolate biscuit disc. They will easily stick to the biscuit thanks to the moisture of the crémeux.
Fill the centre of the cake with chocolate crémeux.
Fill another piping bag with white chocolate Chantilly. The use of a nozzle is not necessary.
Cover the chocolate crémeux with chantilly, filling all spaces between the choux puffs...
... then create a spiral in the centre.
Cut the end of a piping bag at a slanted angle. This technique allows you to get the same results as a Saint-Honoré nozzle with a finer shape.
Fill the piping bag with Chantilly and pipe curved lines in the centre...
... to create a swirl...
... making to create tight rows.
Pipe a smaller swirl on top...
... well centred.
Place a stuffed choux puff in the centre of the swirl.
Reserve in the fridge until ready to serve.
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