Puff Pastry

 

  1. Mix flour, water and salt in a mixer for 3 to 4 minutes, then add the melted butter.
  2. Wrap the dough in cling wrap and let stand in refrigerator for at least 2 hours.
  3. Using a rolling pin, roll out the dough to form a rectangle. Avoid excessive handling of the dough.
  4. Repeat 5 more times and keep at a temperature of 3°C for 2 hours.
  5. Cut a round to the desired size and bake the dough at 200°C for 25 minutes until dry and golden brown.
  6. Remove from the oven and let it cool.

 

Choux Pastry

 

  1. Bring the milk, water, sugar, salt and butter to a boil.
  2. Then add the sifted flour with a spatula.
  3. Dry out the dough over medium heat and then place in a stand mixer bowl.
  4. Add in the eggs, one after the other.
  5. Mix with a spatula attachment until the texture is smooth and creamy.
  6. Spoon the puff pastry onto a baking sheet and bake at 150°C for 25 minutes

 

Cherry and Hibiscus Mousse

 

  1. In a saucepan, place the gelatin in ice water to soften.
  2. Heat the cherry purée and xanthan gum to 65°C.
  3. Add the softened gelatin and let stand at 3°C for 12 hours.
  4. Place the mixture in a blender and blend until a light mousse forms.
  5. Spoon the cherry and hibiscus mousse into spherical moulds.
  6. Freeze at a temperature of -17°C.

 

Vanilla Whipped Cream

 

  1. Add cream, sugar and vanilla to the mixingbowl.
  2. Blend at a high speed until smooth and firm

 

White Chocolate and Rose Water Ganache

 

  1. In a saucepan, heat the cream (A) until it reaches boiling point.
  2. Pour the hot cream over the white chocolate and allow it to emulsify until uniform.
  3. To this, add the cream (B) and refrigerate overnight.
  4. The next day, add rose water and bind until smooth.

 

Caramel

 

  1. Bring the caramel to 175°C.

 

Assembly

 

  1. With the puff pastry on a plate, place the fresh cherries along the edges to form a circle.
  2. Fill the centre with the cherry hibiscus mousse and the white chocolate ganache.
  3. Pipe the vanilla whipped in a circle.
  4. Glaze the choux with caramel and place on the Saint-Honoré.