Recipes
In a mixer, beat the butter with the salt, then add the tant pour tant. Beat the mixture at a low speed setting then add the eggs one at a time. Next add the first part of the flour and combine well with the fat before adding the rest of the flour without working the dough too much. Set aside and roll out to a thickness of 3 mm. Cut out a 20 cm diameter circle. Prick with pastry pricker/pique-vite. Cook twice for 5 min at 170°C (338°F).
Bring the milk, water, butter, salt and sugar to the boil. Remove from heat, add the sifted flour, and combine with a spatula over a low heat. Transfer the mixture to a bowl and add the eggs one at a time. Pipe choux buns on a greased sheet of baking paper using round n°9 nozzle (2.5 cm diameter). Place a crisp circle on each of the choux buns. Place in the oven pre-heated to 250°C (482°F), turn down to 160°C (320°F), then switch off the oven for 30 min. Turn the oven back on. If the temperature is at 160°C (320°F), leave on. Switch it off when the choux buns have turned a golden colour.
Soften the butter, add the sugar and flour. Roll out between 2 sheets to a thickness of 2 mm, leave to set and cut into 2.5 cm diameter circles using a cookie cutter.
Rehydrate the gelatine sheet in cold water. Make a syrup using water and the caster sugar. Heat to 121°C (249.8°F). Dissolve the gelatine in the syrup. Combine the egg yolks and whole eggs in the food processor bowl until the mixture forms a ribbon. Add the syrup and beat at medium speed until partially cooled. Melt the Dulcey chocolate in a bain-marie at 35°C (95°F). Whip the cream. Combine the chocolate and the whipped cream. Use a rubber spatula to fold in the bombe mixture. Pour over the St Honoré and leave to set in the fridge.
Combine the water and the caster sugar and heat. Add the glucose and cook into a caramel, making sure to scrape any mixture off the sides. Remove from the heat and plunge into cold water, leave to release any bubbles. Ice the choux buns.
Bring the cream to the boil. Pour over the chocolate. Strain. Refrigerate, and whip when required. Place in a piping bag with a St Honoré nozzle.
Roast the peanuts. Combine the sugar and the water. Cook at 118°C (244.4°F). Add the peanuts, salt and the scraped vanilla pod. Rub in the butter. Caramelise until golden through the middle. Transfer to a silicone baking mat and leave to cool. Roughly crumble and chop in a food processor until a dough is obtained. Boil the milk and add 1/3 of the sugar. Beat the egg yolks and the rest of the sugar until the mixture turns pale. Add the flour/custard powder to the mix. Pour the boiling milk over the top, whisking the 2 mixtures constantly. Cook over a low heat, whisking continuously. Bring to the boil and cook for 3 min. Add the butter. Combine until smooth. Weigh out the required quantity. Whisk the butter in a bowl with the praline. Cream. Gradually fold in the smooth crème pâtissière. Beat well until light. Transfer to a piping bag fitted with a n°6 round nozzle. Fill the choux buns.
Roast the peanuts. Combine the water and sugar in a copper pan. Bring to the boil to make a syrup, then skim and wipe any mixture off the sides using a brush. Cook the syrup at 121°C (249.8°F) and add the roasted peanuts. Combine and lightly caramelise. Fold in the salted butter once golden. Transfer the peanuts to a silicone baking mat, temper and individually separate each nut while they are still hot. Leave to cool.
Temper the dark chocolate. Spread over the dipping paper. Cut into a 4 cm equilateral triangle.
Place 20 iced choux buns in a circle on the shortcrust pastry. Set them in place using the caramel icing. Pipe the white chocolate Chantilly on top of the St Honoré. Sprinkle with caramelised, salted peanuts. Place the chocolate decoration in the centre along with gold leaf.
