Pistachio Saint Honore with raspberry

By: Chef Florent Castagnos posted Aug 01st 2016 10:23AM

Pistachio Cream
70g     sugar
2          whole eggs
20g     corn flour
10g     pistachio paste
250ml milk
Raspberry Jelly
300g   raspberries, divided
30g     sugar
1          lime zest
20ml   water
8g        gelatine sheets, bloomed
Red Craquelin
50g     (each) brown sugar and flour
40g     butter
Choux Puff
125ml milk
50g     butter
5g        sugar
3g        salt
75g     flour
2          whole eggs, lightly beaten
            Hot caramel, Chantilly cream, for topping
            A sheet of puff pastry, baked and cut into a 20- cm disc
            White chocolate discs and curls, raspberries, and        pistachios, for garnishing
•For the pistachio cream: Whisk sugar and the whole eggs in a mixing bowl until creamy. Add in the corn flour and pistachio paste and whisk well. Set aside. Heat milk in a saucepan over a medium heat to a boil. Gradually add in the whisked egg mixture and heat to a boil again while whisking constantly. Remove and keep chilled the pistachio cream.
•For the raspberry jelly: Roughly chop 70g raspberries and set aside. Heat the remaining raspberries with sugar, lime zest, 20ml water, in a saucepan over a low heat for about 15 minutes. Transfer the raspberry mixture into a food processer and pulse to a purée. Add in bloomed gelatine and chopped raspberries. Keep chilled until set.
•For the red craquelin: Mix brown sugar, flour, and butter in a mixing bowl to a soft dough, and keep chilled for about an hour. Roll the chilled dough out into a 2-mm thickness sheet and then cut into 2.5cm discs. Keep chilled.
•For the choux puff: Heat milk, butter, sugar, and salt in a saucepan over a medium heat to a boil. Add in flour, and stir well until a dough is formed. Transfer the dough into a mixing bowl, gradually add in the beaten whole eggs, while stirring constantly until a soft, and sticky dough is formed. Transfer into a piping bag with a nozzle attached and pipe the choux pastry into 2.5-cm balls onto a parchment paper-lined baking. Place a chilled craquelin disc on top of each choux pastry ball. Bake in a pre-heated oven at 200°C, reduce temperature to 150°C and bake for another 25 minutes. Remove and set aside the choux puffs to cool.
•Prick each cooled choux puff at the bottom, and fill with pistachio puff cream. Dip into hot caramel and place them onto a baked puff pastry disc to form a ring. Spread the centre of the puff pastry disc with raspberry jelly, the pistachio cream and finish with Chantilly cream. Garnish with white chocolate discs and curls,
raspberries, and pistachios. Makes 1 cake

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