Go Back
Valrhona Opalys St. Honoré
Print Recipe

Valrhona Opalys St. Honoré

Made with Valrhona Opalys 33% White Couverture Chocolate
Course: Dessert
Cuisine: French
Keyword: Choux, Ganache
Difficulty: Advanced
Brand: Valrhona
Author: Jérémy Aspa

Equipment

  • 1 Rubber Spatula
  • 1 Stovetop
  • 1 Refrigerator
  • 1 Thermometer
  • 1 Whisk
  • 1 Mixing Bowl
  • 1 Food Processor
  • 1 Deck Oven
  • 2 Acetate Sheets
  • 1 Freezer
  • 1 Rolling Pin
  • 1 Piping Bag

Ingredients

Banana pineapple crémeux

OPALYS RUM WHIPPED GANACHE

pineapple banana marmelade

  • 570 g pineapple
  • 100 g soft brown sugar
  • 160 g banana purée
  • 9 g pectin NH
  • 20 g lime juice

gluten-free choux

  • 180 g whole milk
  • 180 g mineral water
  • 140 g european style butter
  • 5 g sugar
  • 5 g salt
  • 180 g cornstarch
  • 280 g whole eggs

GLUTEN-FREE CRAQUELIN

  • 50 g european style butter
  • 60 g soft brown sugar
  • 60 g potato starch

cassava shortcrust

  • 160 g egg yolks
  • 320 g caster sugar
  • 450 g cassava flour
  • 15 g gluten-free baking powder
  • 4 g salt
  • 320 g softened butter

Instructions

Banana pineapple crémeux

  • 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.

OPALYS RUM WHIPPED GANACHE

  • 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

  • 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

  • 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

  • Process the chilled butter, sugar and starch.
  • Roll out between two acetate sheets and then freeze.
  • Cut into the desired shape.

cassava shortcrust

  • 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.

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.