St-HONORÉ

dulcey
.

CHOUX PASTRY PUFF PASTRY

Flour...................................................... 260g Dough:
.................... 7g Flour 570
Flower of 9g T55.......................................................... g
salt......................................................... 200g .......... 7g
.. 480g Salt.......................................................... 130
Sugar..................................................... 480g .................... g
.................... 40g Water...................................................... 44g
Butter..................................................... ..................... 18g
.................... Butter......................................................
Eggs...................................................... .................... 350
.................... Egg g
Water..................................................... yolks........................................................ 150
.................... ........... g
Milk Turning butter :
powder................................................... Butter......................................................
........... ....................
Flour
Make a standard choux pastry. Bake at T55..........................................................
160 °C for 20 minutes, vent closed and ..........
30 minutes
vent opened. Make the puff pastry giving 1 single
turn,
1 double turn and 1 single turn.
VALRHONA “DULCEY” Raspberry sherbet
CHOCOLATE WHIPPED GANACHE
Chocolate Valrhona 100g Water...................................................... 332
“Dulcey”................................ 5g .................... g
Gelatine 400g Sugar...................................................... 220
powder................................................... 1pod .................... g
... Dry 100
Cream.................................................... glucose................................................... g
................... ............ 4g
Vanilla.................................................... Stabilizer................................................. 100
................... ................... 0g
Ravifruit raspberry 15g
Soak the gelatine powder in 6 times its puree........................................
own weight of water. Bring half of the Raspberry
liquor......................................................
cream to the boil and allow the vanilla Heat the water to 45°C, add the
to infuse in it. Strain through and powders and
emulsify with the chocolate. cook to 85°C . Chill for 2 hours and
Stir the remaining cold cream in the freeze in the ice cream maker. Make a
ganache and mix with a hand blender. quenelle out of it.
Set aside
in the refrigerator for 24h.

KALAMANSI JELLY MY FIRST St-HONORÉ?

Mango 50g It’s at this moment that I decided to be a
pulp........................................................ 3g pastry chef and noy a chef.
....... 5g
Gelatine 25g
sheet...................................................... 50g
... 20g
Agar-
Agar ......................................................
...........
Kalamansi
pulp.......................................................
Apricot
pulp........................................................
.......
Brown
sugar.....................................................
........

Heat the Kalamansi and apricot pulps

to about 50 °C, stir in agar agar mixed
with the brown sugar. Soak the
gelatine in cold water for about 20
minutes and stir it in the warm pulps.
Add in the mango pulps.
Pour in rings and allow to set..

EXOTIC FRUIT COMPOTE

Mango 400g
pulp........................................................ 50g
....... 5g
Kalamansi
pulp.......................................................
325 NH 95
pectin....................................................
Brown
sugar.....................................................
........

Heat the pulps to 45 °C, stir in the

pectin mixed with the sugar and cook
at the boil for about 3 to 4 minutes. Set
aside.