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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.
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.
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.
Reserve in the fridge.
For the caramel: Heat 250 grams of sugar with 85 grams of water and 40 grams of glucose syrup.
When the caramel starts to take a blonde colour, add some red colouring powder with the tip of a knife...
... and combine well. Take away from the heat.
Dip the rounded top of each choux bun into the hot caramel...
... and place them in the cavities of a half sphere Flexipan mould.
Leave to cool.
Remove the buns from the mould...
... and cut each bun in half with a serrated knife.
Repeat the operation for all buns.
Assembling the cakes: Dip the base of each bun into the hot caramel...
... and arrange them on the choux paste ring, the caramel working as an adhesive.
Let set at room temperature for a few minutes.
Fill the centre of the pastry shell with some raspberry jam.
Scoop the raspberry Chantilly into a piping bag fitted with a fluted nozzle.
Pipe a swirl of cream in the centre of each choux bun...
... then cover with the caramelised caps.
Pipe a large swirl of raspberry Chantilly in the centre of the cake.
Using a piping bag fitted with a Saint-Honoré nozzle...
... pipe plain Chantilly cream all around the cake.
Arrange a choux bun with raspberry Chantilly in the centre of the cake.
For the finish, arrange a chocolate heart...
... and a crystallised rose petal. Reserve in the fridge until ready to serve. Enjoy this delicious dessert!
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