Fleur d'honoré

Pastry recipe
Julien Perrinet

Julien Perrinet

Pastry Chef
Born in 1982, Chef Julien Perrinet began his career in gastronomy at the age of 14 as a young apprentice, and graduated from the Pastry & Bakery High School St. Joseph in Concarneau, France in 200...
  1. Vanilla whipped ganache

    Ingredients

    • Fresh cream - 250g
    • Vanilla pods - 1
    • White chocolate - 90g
    • Gelatin - 21g

    Boil the cream;
    Strained, warm up and poor on chocolate add the liquid mass gelatin. Blend well,
    Poor in moulds and freeze. 

  2. Pate a choux

    Ingredients

    • Milk - 500g
    • Water - 500g
    • Butter - 500g
    • Salt - 8g
    • Sugar - 10g
    • Vanilla pods - 1
    • flour T45 - 500g
    • Egg - 1000g

    boil milk and water and butter with sea salt and sugar and vanilla,
    when boiling, add the flour and cook well until having smooth paste
    right after, poor the dough in the mixer,
    Add eggs slowly on top and pipe the pate a choux when it still warm.
    Keep frozen right after.

    Bake at 165c for 45 minutes

  3. Pistachio dacquoise

    Ingredients

    • Almond powder - 175g
    • Icing sugar - 200g
    • Egg white - 225g
    • Sugar - 75g
    • Pistachio paste - 30g

    Whipped the egg white and sugar to obtain a meringue
    Mix almond powder, icing sugar. Add a 1/3 of meringue
    Add pistachio paste to the mix
    Add the rest of the meringue slowly
    Spread on tray
    750gr / tray
    Bake at 175c for 7-8 mins

  4. Raspberry cremeux

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 500 g
    • Vanilla pods - 1
    • Icing sugar - 70g
    • Maizena® - 10g
    • pectin NH - 6g
    • Butter - 100g
    • Gelatin - 63g

    Warm up purees. All powder together, cooks with purees. Add melted gelatin and then add butter. Blend well before piping in the choux.

    In this step

  5. Red fruit glaze

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 150 g
    • Frozen fruit purée 100%: Strawberry - 400 g
    • Sugar - 1000g
    • Water - 250g
    • Fresh cream - 800g
    • Glucose - 400g
    • Gelatine leave - 68g
    • red coloring - 0,1g

    Cook sugar and water at 121c. Boil the cream and the purees with the glucose. Add the cooked sugar and blend well.
    Add the gelatin, then the condensed milk and the neutral glaze. Last the coloring. Keep in chiller.

    In this step

  6. Raspberry jam

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 700 g
    • Fleur d'honoré > Etape > produits - 300 g
    • Vanilla pods - 1
    • pectin NH - 19,5g
    • Sugar - 95g

    Boil the puree and IQF, mix well pectin and sugar, and cook together,
    Pipe in choux when cold
    And between the pistachio Dacquoise layers.

    In this step

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