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Opalys St. Honoré
Made with Opalys 33%
An original recipe from Jérémy Aspa, Chef Pâtissier at L'École Valrhona. Makes 6 Saint Honoré desserts to serve 6
7 stepsRecipe Step by Step
Banana pineapple crémeux
175g whipping cream 35%
160g pineapple purée
90g lime juice
160g banana purée
120g egg yolks
620g OPALYS 33%
30g COCOA BUTTER
OPALYS RUM WHIPPED GANACHE
570g WHIPPING CREAM 35%
1 ea tahitian vanilla bean
1 lime
zested
60g invert sugar
60g glucose
390g OPALYS 33%
860g whipping cream 35%
60 aged rum
pineapple banana marmelade
570g pineapple
100g soft brown sugar
160g banana purée
9g pectin NH
20g lime juice
gluten-free choux
180g whole milk
180g mineral water
140g european style butter
5g sugar
5g salt
180g cornstarch
280g whole eggs
GLUTEN-FREE CRAQUELIN
50g european style butter
60g soft brown sugar
60g potato starch
cassava shortcrust
160g egg yolks
320g caster sugar
450g cassava flour
15g gluten-free baking powder
4g salt
320g softened butter
ABSOLU CRISTAL SPRAY GLAZE
400g ABSOLU CRISTAL NEUTRAL GLAZE
40g water
Assembly and finishing
Make the Pineapple Banana Marmalade, pour around 120g into 12cm-diameter rings, and blast freeze.Whip the Opalys Rum Ganache. Pipe around 100g into 14cm acetate-lined rings.Place the marmalade inserts into the ganache-filled rings.Use a piping bag with a St. Honoré nozzle to add waves of Opalys Rum Ganache (approx. 200g).Blast freeze.When frozen, spray with the Absolu Cristal glaze and place on the chilled circles of Cassava Shortcrust.Fill the Gluten-Free Choux with more Opalys Rum Ganache and sprinkle with icing sugar. Place the choux on the dessert. Temper some Opalys chocolate and roll out between two acetate sheets. Leave to set at 17°C.When set, arrange a few shards of white chocolate on the top of the St. Do.