Recipe Damson plum Saint-Honoré

To prepare this dish

Ingredient list

Shortbread pastry

100 g Elle & Vire gourmet butter 82% FAT
1 g salt
62 g icing sugar
62 g almond powder
50 g whole eggs
62 g T55 flour
186 g T55 flour
62 g icing sugar

Light and crunchy biscuit

75 g vergeoise sugar
80 g T55 flour
60 g Elle & Vire gourmet butter 82% FAT

Choux pastry

50 g semi-skimmed milk
125 g water
8 g sugar
55 g Elle & Vire gourmet butter 82% FAT
90 g T55 flour
3 g salt
125 g eggs

Chiboust cream

125 g egg whites
125 g fine sugar
50 g cold water
250 g semi-skimmed milk
20 g powdered cream
105 g egg yolks
5 g Gelatine leaves
20 g damson plum
1 vanilla pods

Caramel glaze

450 g fine sugar
50 g glucose
150 g cold water

Vanilla Chantilly

500 g Excellence Whipping Cream 35% FAT
40 g sugar
1 vanilla pods

Assembly and presentation

sparkly silver

Elle & Vire products used

Elle & Vire gourmet butter 82% FAT

Excellence Whipping Cream 35% FAT

The recipe,
step by step

1. 1

   Shortbread pastry

   Place the butter*, salt and the first quantity of icing sugar in the bowl of the mixer and combine. Add the icing sugar and sifted ground almonds. Work the dough at low speed, and then add the egg. Add the first quantity of flour, then the remainder. Leave to rest. Roll the dough out to a thickness of 3 mm. Bake the shortbread in the oven at 160°C for 10 to 15 min.

   *softened butter 

2. 2

   Light and crunchy biscuit

   Mix the softened butter with the sugar and flour. Refrigerate. Roll the dough out to a thickness of 2 mm and cut out 3 cm diameter discs.

3. 3

   Choux pastry

   Heat the water and the milk. Add the salt, sugar and butter. Remove from the heat, add the flour and dry out the dough until the butter starts to seep out. Transfer to the mixer bowl and add the eggs, one at a time. Pipe out the choux buns, top with light and crunchy biscuit discs and bake in the oven at 180°C then lower to 160°C.

4. 4

   Chiboust cream

   Whisk the egg whites in the mixer. Cook the syrup to 121°C then pour onto the egg whites, whisking continuously. Continue to whisk until the mixture is cool. Heat the vanilla with the milk. Blanch the egg yolks with the custard powder. Pour 1/3 of the milk onto the egg yolk and custard powder mixture. Boil for 3 minutes, whisking continuously, add the gelatine leaves . Mix the meringue into the pastry cream. Cut the damson plum into a brunoise and fold into the mixture.

5. 5

   Caramel glaze

   Mix the sugar and water together in a saucepan. Heat and then add the glucose. Cook to caramel, without stirring. Keep the inside edges of the saucepan clean. Stop the cooking process by placing the saucepan into a bowl of iced water.

6. 6

   Vanilla Chantilly

   Scrape the seeds out of the vanilla bean and combine with the sugar and cream. Whip to incorporate the maximum amount of air. The mixture should be thick and firm. The Chantilly is ready when it remains in the coils of the whisk.

7. 7

   Assembly and presentation

   Fill the choux buns with chiboust cream. Bring the caramel to the correct temperature and glaze the choux buns. Place a dot of chiboust cream onto the middle of the shortbread biscuits and stick the choux bun on top. Using a n°6 nozzle, add dots of Chantilly cream around the outside. Once the caramel is cold, use a pastry brush to add a line of sparkly silver on top.

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