Opalys St. Honoré

Gluten Free

Made with: Opalys 33%

Steps: 7

An original recipe from Jérémy Aspa, Chef Pâtissier at L'École Valrhona. Makes 6 Saint Honoré desserts to serve 6 

Recipe steps

Banana pineapple crémeux

  • 175gwhipping cream 35%
  • 160gpineapple purée
  • 90glime juice
  • 160gbanana purée
  • 120gegg yolks
  • 620gOpalys 33%
  • 30gCocoa Butter
  1. Make a custard with the cream, pineapple pulp, lime juice, banana pulp and egg yolks. Take the hot and strained custard and add the rehydrated gelatin. 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.

OPALYS RUM WHIPPED GANACHE

  • 570gWHIPPING CREAM 35%
  • 1 eatahitian vanilla bean
  • 1lime, zested
  • 60ginvert sugar
  • 60gglucose
  • 390gOpalys 33%
  • 860gwhipping cream 35%
  • 60aged rum
  1. 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.

pineapple banana marmelade

  • 570gpineapple
  • 100gsoft brown sugar
  • 160gbanana purée
  • 9gpectin NH
  • 20glime juice
  1. 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.

gluten-free choux

  • 180gwhole milk
  • 180gmineral water
  • 140geuropean style butter
  • 5gsugar
  • 5gsalt
  • 180gcornstarch
  • 280gwhole eggs
  1. 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.

GLUTEN-FREE CRAQUELIN

  • 50geuropean style butter
  • 60gsoft brown sugar
  • 60gpotato starch
  1. Process the chilled butter, sugar and starch. Roll out between two acetate sheets and then freeze. Cut into the desired shape.

cassava shortcrust

  • 160gegg yolks
  • 320gcaster sugar
  • 450gcassava flour
  • 15ggluten-free baking powder
  • 4gsalt
  • 320gsoftened butter
  1. 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.

ABSOLU CRISTAL SPRAY GLAZE

  1. 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.

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