- By Charlotte Brown
- January 22, 2025
BY ALBAN GUILMET
For two Saint-Honoré for six people (size 20 x 10 cm)
CHEF'S TIP: You can add red berry confit to the inside of the Saint-Honoré to enhance the taste.
INVERSE PUFF PASTRY DOUGH
INGREDIENTS
750 g dry butter (14% moisture content)
275 g T55 flour
688 g T55 flour
25 g salt
688 g 35% fat liquid cream
METHOD:
Mix the 750 g of flour and the butter with a flat whisk to make a butter flour mixture. Spread this mixture on a baking sheet and chill. Mix the 688 g flour, salt and cream to make the first dough. Leave to set in the refrigerator. Spread the butter flour mixture, insert the previously rolled out first dough. Make two double turns, then two single turns, respecting the rest times. Spread to a thickness of 2 mm on a 40 x 60 cm baking sheet.
Bake with a wire rack over the top for 35 minutes at 170°C in a convection oven.
CHOUX PASTRY
INGREDIENTS
350 g chilled whole milk
350 g water
8 g salt
12 g sugar
310 g butter
350 g T55 flour
700 g whole eggs
METHOD:
Boil the milk with the water, salt, sugar and butter. Remove from the heat before adding the flour. Form a ball using a spatula, return to the heat and mix again. Pour into a bowl and add the eggs one at a time, mixing until the desired texture is achieved. Pipe 3 cm-diameter choux and 18 x 6 cm strips.
PASTRY CREAM
INGREDIENTS
250 g chilled whole milk
25 g cornflour
3 g bourbon vanilla pods
63 g sugar
60 g egg yolks
24 g butter
METHOD:
Mix the whole milk and cornflour, then add the scraped vanilla pods. Add half the sugar and whisk together.
Bring to a boil. Put the egg yolks and the other half of the sugar into a mixing bowl. Whisk and store. Once the milk has come to a boil, gently pour into the yolks and stir. Pour the mixture into the saucepan and heat over medium heat while stirring.
As soon as the cream thickens, add the butter. Transfer to a container and leave to cool.
WHIPPED ELDERFLOWER GANACHE
INGREDIENTS
140 g 35% fat liquid cream
10 g glucose
10g invert sugar
140 g 33% white chocolate
50 g elderflower syrup
190 g 35% fat chilled liquid cream
METHOD:
Heat the 140 g cream, glucose and invert sugar. Pour the hot mixture over the chocolate, taking care to emulsify the mixture. Add the elderflower syrup and the 190 g cold cream. Blend together and leave to set overnight in the refrigerator.
Whisk to obtain a texture thick enough to work with a piping bag.
RED BERRY CONFIT
INGREDIENTS
94 g strawberry purée
94 g blueberry purée
94 g blackberry purée
116 g raspberry purée
57 g sugar
11 g cornstarch
6 g pectin NH
METHOD:
Heat the purées, then add the sugar, cornflour and pectin mixture. Bring to a boil and store in the refrigerator.
assembly
INGREDIENTS
Fresh red berries as required
METHOD:
Cut the puff pastry to size and fill the choux with pastry cream. Glaze the choux with caramel and affix them to the puff pastry. Add the strips of choux pastry and top with the pastry cream. Arrange a light layer of red berry confit and some fresh red berries.
Add the ganache and create a wave on top, then finish with red berry confit.
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Alban Guilmet
With a grandfather who was a baker and parents who were restaurateurs, Alban Guilmet was quick to turn towards pastry-making. After obtaining a BE.P. boulanger-pâtissier and a C.A.P. chocolat, he decided to move to Paris to discover haute pâtisserie, working for Fauchon and then Pierre Hermé. In 2011, he returned to his home region to open his own business in Caen, followed by a second outlet two years later and a chocolate shop in 2017.
Today, Alban Guilmet and his wife intend to continue developing their various activities, while gradually revamping their gourmet offfferings.