Total delight: raspberry, strawberry, rose & orange blossom-flavored saint-honoré

Total delight: raspberry, strawberry, rose & orange blossom-flavored saint-honoré

Philippe Conticini & Jeffrey Cagnes
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Expert
Recipe Time Icon
2h
11
Videos
A pink entremet with bewitching and sunny notes, with a crispy inverted puff pastry, choux filled with a raspberry and rose-flavored cream, a strawberry and raspberry confit, all sublimated by a vanilla and orange blossom-flavored whipped ganache piped with a Saint-Honoré tip
Total delight: raspberry, strawberry, rose & orange blossom-flavored saint-honoré
Completion time
Preparation
2h
Baking
1h
Resting
12h
Techniques taught
  • Cooking a cream
  • Pasteurizing a mixture
  • Making a creamy
  • Scraping a vanilla pod
  • Whipping a ganache with a whisk
  • Preparing a whipped ganache
  • Making a fruit compote
  • Making a confit
  • Flour a work surface
  • Shaping butter prior to the layering process
  • Preparing manie butter
  • Flour a work surface
  • Shape a dough prior to the layering process
  • Preparing a base dough
  • Flour a work surface
  • Encasing butter into a dough
  • Making puff pastry
  • Giving a double fold
  • Giving a single fold
  • Filling a piping bag
  • Shaping eclairs
  • Baking choux pastry
  • Piping choux
  • Making a panade
  • Filling a piece of choux pastry
  • Making a glaze
  • Glazing a choux
  • Glazing & creating a crown
  • Piping with a tip
  • Filling a piping bag
  • Thinning a mix
  • Assembling a dessert
  • Assembling a Saint-Honoré
  • Piping with a tip
  • Filling a piping bag
  • Decorating using a piping bag
Discover the first step of this course for free

Step 1 : Raspberry & rose-flavored cream

Pastry Chefs |

Step 2 : Vanilla & orange blossom-flavored whipped ganache

Step 3 : Raspberry & strawberry confit

Step 4 : Manie butter for inverted puff pastry

Step 5 : Base dough for inverted puff pastry

Step 6 : Inverted puff pastry: laminating, baking & caramelization

Step 7 : Choux pastry & piping the choux

Step 8 : Filling the choux pastry casings

Step 9 : Raspberry & rose-flavored glaze

Step 10 : Assembling the saint-honoré

Step 11 : Decorating & piping the saint-honoré

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