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Gluten Free
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
01
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
Make a custard with the cream, pineapple pulp, lime juice, banana pulp and egg yolks. Take the hot and strained custard and emulsify using a rubber spatula with the melted chocolate and cocoa butter until smooth, glossy and elastic. Blend to perfect the emulsion, taking care not to incorporate any air and working at a temperature over 35°C (95°F). This technique will ensure the crémeux is always smooth, even after thawing. Leave to set overnight in the refrigerator.
02
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
Heat the smaller quantity of cream with the vanilla bean and lime zests and leave to infuse for 10 minutes. Strain. Add the invert sugar and glucose, and slowly pour the hot liquid onto the melted chocolate, stirring in the center to create an elastic texture with a glossy appearance, signifying the emulsion process is underway. Continue gradually adding the liquid, and blend to perfect the emulsion. Add the remaining chilled cream and the rum and blend again. Set aside in the refrigerator to set, overnight if possible. When ready to use, whip until thick enough to pipe.
03
pineapple banana marmelade
570g pineapple
100g soft brown sugar
160g banana purée
9g pectin NH
20g lime juice
Peel the pineapple and cut into 1cm cubes. Sweat the pineapple with one third of the sugar. Add the banana pulp and the pectin mixed with the remaining sugar. Bring to a boil and finish with the lime juice.
04
gluten-free choux
180g whole milk
180g mineral water
140g european style butter
5g sugar
5g salt
180g cornstarch
280g whole eggs
Bring the milk to a boil with the water, butter, sugar and salt. Add the cornstarch and dry the mixture out over the heat. Gradually add the eggs, ideally in a food processor to prevent lumps forming. Pipe choux balls of approx. 10g each. Place a disc of Gluten-Free Craquelin on top of each choux. Bake in a deck oven at 200°C (392°F) for around 30 minutes. Or for a fan oven, preheat to 250°C (482°F), place the choux in the oven and then turn off the oven, leaving the damper closed. As soon as the choux swell up and color (after around 15 minutes), turn the oven on, set to 180°C (356°F) and open the damper. Finish cooking.
05
GLUTEN-FREE CRAQUELIN
50g european style butter
60g soft brown sugar
60g potato starch
Process the chilled butter, sugar and starch. Roll out between two acetate sheets and then freeze. Cut into the desired shape.
06
cassava shortcrust
160g egg yolks
320g caster sugar
450g cassava flour
15g gluten-free baking powder
4g salt
320g softened butter
Beat the egg yolks with the caster sugar. Sift the cassava flour with the gluten-free baking powder and salt. When the egg yolks are fluffy, add the softened butter and then the dry ingredients. Roll out between two acetate sheets. Leave to rest. Roll out to a thickness of 4mm and cut into 16cm circles. Bake in rings at 150-160°C (302-320°F) with the damper open.
07
ABSOLU CRISTAL SPRAY GLAZE
400g ABSOLU CRISTAL NEUTRAL GLAZE
40g water
Bring the glaze to a boil with the water. Use immediately in a spray gun at 80-90°C (176-194°F).
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.