Saint-Honoré Raspberry Anise

Flour/butter mixture

1. Mix the butter.
2. Stir in the flour and mix gently (without heating or emulsifying) until combined.
3. Mould the butter mixture into square shape.
4. Let them rest before use.

Puff pastry

1. Mix the flour and salt.
2. Add the butter, then the water and vinegar. Let it rest for 24 hours in the fridge.
3. The next day, carry out a tour double: roll out the prepared dough into one sheet then the butter into a smaller sheet.
4. Fold the dough over the sheet of butter like an envelope.
5. Roll out the envelope, fold it over on itself three times then roll out again.
6. Roll out to 1.5 mm thick and cut out circles that are 8 cm in diameter.

Choux pastry

1. Boil the water, butter, sugar and salt.
2. Add the powdered milk and bring to a boil again.
3. Add the sifted flour and let it cool for 3 minutes to a medium temperature.
4. Fold the sheets and allow the mass to cool.
5. Little by little, add the cold eggs until you obtain a smooth, homogeneous mass.
6. Pipe on the puff pastry. Cook in the oven at 160°C for 45 minutes.

Raspberry Compote with Anise

1. Grind the anise.
2. Mix the raspberries, sugar and glucose.
3. Warm the mixture.
4. Mix the sugar, pectin and anise.
5. Add the raspberries. Heat just until boiling.
6. Add lemon juice and remove from the heat.

Chantilly whipped cream

1. Whip the cream with a beater, then thicken with the icing sugar.

Intense red sugar

1. Mix the food colouring and water.
2. Mix the water, sugar and Nougasec.
3. When boiling, add the glucose.
4. Bake at 160°C the dye.
5. Bake at 165°C. Add water if needed by correcting the excess of cooking.

Assembly

1. Dip the top of the choux pastry and themini choux in the cooked sugar.
2. Apply the 2 crowns (whipped), pipe the compote into the middle.
3. Finish with the little chou on the top.

Recommended by head sommelier

Vouvray Chenin, a sparkling white by Vincent Carême, 2010. Fine aromatic bubbles to accompany the raspberry and anise.