Recipe of Strawberry riquette Saint-Honoré

Recipe

STRAWBERRY & RIQUETTE SAINT-HONORÉ

PUFF PASTRY FOR 4 DOUGH BLOCKS (40 G PER PIECE)

Kneaded butter : 2 800 g per dough block

6 748 g - Dry butter (tourage butter)
2 700 g - Strong flour (Gruau flour)

Tempera (détrempe) : 2 800 g per dough block

2 598 g - Water
18 g - Water-soluble red coloring
240 g - Salt
60 g - White vinegar
2 040 g - Soft butter
6 300 g - Strong flour (Gruau flour)

ALMOND CREAM (5 G PER PIECE)

60 g - Butter
60 g - Caster sugar
60 g - Almond powder
60 g - Eggs
8 g - Rum

CHOUX PASTRY (10 G PER PIECE)

100 g - Milk
100 g - Water
4 g - Salt
2 g - Sugar
90 g - Butter
110 g - Flour
180 g - Eggs

RED CRUMBLE (10 G PER PIECE)

100 g - Butter
100 g - Flour
125 g - Brown sugar
0.75 g - Fat-soluble red coloring

WILD ARUGULA PESTO

100 g - Riquette (Wild Arugula)
Q.S - Olive oil
Q.S - Fine salt
Q.S - Pepper
Q.S - Lemon

STRAWBERRY & RIQUETTE PASTRY CREAM (40 G PER PIECE)

1 000 g - Strawberry puree
180 g - Egg yolks
180 g - Sugar
50 g - Warmtex INGREDIUM
50 g - Flour
60 g - Cocoa butter
12 g - Gelatin INGREDIUM
180 g - Olive oil
125 g - Pesto

WHIPPED CREAM (30 G PER PIECE)

1 000 g - Cream
100 g - Mascarpone
35 g - Sugar

RED ISOMALT (10 G PER PIECE)

5 000 g - Isomalt INGREDIUM
4 g - Water-soluble red coloring

GARNISHES

5 g - Pesto
8 g - Thick strawberry slices

1.
PUFF PASTRY FOR 4 DOUGH BLOCKS (40 G PER PIECE)
Dissolve the red coloring in the water, then knead. Make a 6-turn puff pastry. Roll out to 2 mm using. Let the dough rest in the fridge. Roll again to relax the dough, then bake between two baking trays in a ventilated oven at 180°C (356°F). Bake for 10 minutes, then cut out 8.5 cm discs. Return to the oven and continue baking for about 15 minutes. Remove the top tray, dust with icing sugar, and bake for an additional 5 minutes. Glaze in a 250°C (482°F) deck oven.
2.
ALMOND CREAM (5 G PER PIECE)
In a mixer fitted with the paddle attachment, cream together the butter, sugar, and almond powder. Gradually incorporate the eggs, then finish with the rum. Transfer to a pastry bag. Spread a thin layer of almond cream onto each puff pastry disc and bake in a ventilated oven at 170°C (338°F).
3.
CHOUX PASTRY (10 G PER PIECE)
In a saucepan, bring the milk, water, sugar, salt, and butter to a boil. Remove from the heat, add the sifted flour all at once, then return to the stove. Stir with a spatula to dry out the dough (panade) until it no longer sticks to the pan or spatula. Transfer to a mixer bowl and gradually incorporate the eggs, checking the consistency. Pipe small choux using a plain tip No. 6. Place a 2 cm red crumble disc on each. Bake in a deck oven at 180°C (356°F), then dry in a ventilated oven at 160°C (320°F).
Fill each choux with Strawberry-Wild Arugula Pastry Cream.
4.
RED CRUMBLE (10 G PER PIECE)
Mix all ingredients together using the paddle attachment, without kneading too much. Roll out between two baking sheets to setting 1 1/4 on a dough sheeter. Freeze, then cut out 0.5 mm thick rounds using a cutter and place on top of the piped choux.
5.
RIQUETTE PESTO
Combine all ingredients in a Pacojet beaker or blender, then blend using a Bamix (immersion blender). Transfer to a piping or vacuum-sealed bag.
6.
STRAWBERRY & RIQUETTE PASTRY CREAM (40 G PER PIECE)
Soak the gelatin in cold water. Bring the strawberry puree to a boil and pour over the blanched mixture of sugar, Warmtex, flour, and egg yolks.
Boil for 2 minutes while stirring, then add the cocoa butter. Incorporate the gelatin and blend well. Cool quickly. Smooth the cream, then add the olive oil and pesto.
7.
WHIPPED CREAM (30 G PER PIECE)
Combine all ingredients and blend.
8.
RED ISOMALT (10 G PER PIECE)
In a saucepan, cook the isomalt to 170°C (338°F). Add the red coloring diluted in water. Stop cooking and glaze the choux. Finish by applying a glossy finish.
9.
BUILDING AND FINISHING
Garnish the choux with a touch of pesto, then fill with the strawberry riquette cream. Glaze the choux pastry with a thin layer of isomalt, and arrange in a 2.5 cm diameter flexipan half-sphere. Line a puff pastry base with the almond cream, then fill the center with 17 g of riquette strawberry cream and top with 6 dots of riquette pesto. Arrange the choux around the cream, and arrange the strawberry slices to cover the cream completely. Whip the cream and decorate with a n°20 Saint-Honoré tip.