Recipes
Using the dough hook of the stand mixer, combine the two types of flour, butter and salt, gradually adding the vinegar and water. Shape into a ball and let rest in the refrigerator. Roll out the dough and insert the butter sheet. Enclose and give the dough its turns.
Heat the water, milk, butter and salt. When the mixture comes to the boil, remove from the heat and add the flour, stir to combine then transfer to the bowl of a stand mixer fitted with the paddle attachment. Beat to cool down. Gradually add the room-temperature eggs. Transfer to another bowl and refrigerate for 1 hour.
Using the paddle attachment, combine the butter, cream cheese, flour, brown cane sugar, ground almonds and fleur de sel.
Rehydrate the gelatine in the cold water for 20 minutes (minimum). Melt in the microwave then set aside in the refrigerator.
Prepare a traditional pastry cream.
Prepare a traditional Italian meringue cooked to 117°C.
Stir the pastry cream and add the melted gelatine with the vanilla and kirsch.
Fold in the whipped cream followed by the Italian meringue.
Prepare a caramel coloured cooked sugar syrup.
Perform 5 single turns, respecting the resting time between each turn. Roll out the dough to a thickness of 2 mm. Prick the surface and cut out Ø13-cm circles.
Let rest in the refrigerator then place in the freezer.
NB: You may use trimmings to make the puff pastry circles.
Prepare the almond cream cheese streusel, work through a fine sieve and freeze. Transfer the circles of puff pastry to sheets of baking paper. Pipe out 10 x Ø15-cm rings of choux pastry (80 to 85 g) around the puff pastry circles using a 15-mm micro star tip. Pipe out a spiral of choux pastry on top using a plain 7-mm tip. Sprinkle the outside of the choux pastry rings with streusel, pressing down gently so that it adheres. Sprinkle with icing sugar and place in the freezer. Place the Saint Honoré bases in Ø18-cm buttered rings on Silpain lined perforated baking sheets. Bake in a 160°C convection oven for approximately 40 minutes (damper closed) and let cool.
On a sheet of baking paper, pipe out 6-g choux puffs using a plain 10-mm tip. Spray with a fine coating of grapeseed oil (or aerosol oil spray) the place in the freezer. Sprinkle with icing sugar and place on a greased black baking tray. Bake in a deck oven (bottom 180°C + top 190°C) for approximately 35 minutes (damper closed during the first 10 minutes).
Using a plain 18-mm tip, pipe out the lightened cream into 10 x Ø11-cm domed discs (110 g) on a sheet of baking paper and freeze.
Fill the choux puffs and the choux pastry rings with pastry cream. Glaze the choux puffs with the caramel, turn them over into Ø4.5-cm silicone hemispheres and let cool. Sprinkle the Saint-Honoré bases with decorative icing sugar. Place the lightened cream insert in the centre of the Saint-Honoré bases. Whip the Sublime with the sugar and pipe out a border between the choux pastry and the lightened cream. Then decorate traditionally, using a n°25 Saint-Honoré tip (de Buyer® REF 2115.20N) affixing the choux puffs with a dab of pastry cream as you go. Top with a final choux puff.
