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Fruity Saint-Honoré

- A recipe by Yann BRYS

Making the recipe

Recipe makes 3 desserts

Frozen puree without added sugar Blackberry

Frozen puree sugar-added Ginger specialty

Frozen puree without added sugar Blackcurrant

Frozen puree without added sugar Raspberry

Ingrédients

Butter – 180 g
T55 all-purpose flour – 280 g
Eggs – 44 g
Icing sugar – 52 g
Almond powder – 52 g
Fine salt – 0,5 g
Caster sugar – 56 g

Rub fl our and butter together until the mixture resembles breadcrumbs.
Add the icing sugar, almond powder, salt and caster sugar.
Add the eggs and mix lightly.
Knead by hand and leave to rest at 4°C.
Mix lightly and roll out to 4 mm thick.
Line a perforated 21 cm circular mold and add a 1 cm high strip.
Bake for approx. 12 mins at 160°C on a perforated non-stick bakingsheet.
Garnish with 75 g raspberry jam.
Ingrédients

Almond powder – 140 g
Icing sugar – 135 g
Starch – 14 g
Butter – 112 g
Eggs – 97 g
Zest of 1/2 orange
Cointreau – 5 g
Pastry cream – 180 g

Mix the softened butter with the zest, icing sugar and starch, then add half of the eggs ans the almond powder.
Stir in the remaining eggs, the Cointreau ans the smoothed pastry cream.
Spread the jam on top of the 117 g pie crust and bake for 10 mins at 165°C.
Ingrédients

Frozen puree without added sugar Blackberry – 165 g
Frozen puree without added sugar Blackcurrant – 55 g
Frozen puree without added sugar Ginger (specialty) – 33 g
Water – 33 g
Fresh lemon thyme – 2 g
Caster sugar – 38 g
Pectin NH 325 – 5,5 g

Heat the purees together with the water and add the chopped thyme.
Cover and allow to infuse for 8 mins.
Strain and press the thyme.
Add the sugar and pectin mixture and bring to the boil.
Set aside at 4°C and mix before use.
Poach 96 g of compote on an 11 cm surface (on the cooled tart).
Ingrédients

Basic pastry cream (crème pâtissière) – 225 g
Whipping cream – 195 g
Vanilla – 2 pods
Gelatin powder 200 bloom – 3 g
Water – 21 g

Loosen the tempered pastry cream with rum.
Add melted gelatin and the scraped vanilla pod.
Incorporate the whipped cream and fi lled the molds 15 cm up to 150 g on top of the 11 cm compote.
Ingrédients

Frozen puree without added sugar Blackberry – 67 g
Frozen puree without added sugar Blackcurrant – 32 g
Frozen puree without added sugar Raspberry – 45 g
Eggs – 90 g
Custar sugar – 67 g
Fish gelatin powder – 2,5 g
Water – 17,5 g
Butter – 115 g
“Crème de Mûres de Bourgogne liqueur” – 22 g

Heat the purees together, add the blanched eggs and bring to the boil.
Pour over the soaked gelatin, mix and add the butter, cut into small pieces.
Add the blackberry liqueur and pour 100 g into the thermoformed molds capsule-shaped 12 cm diam.
Set the rest aside to spread over the pastry bases.
Ingrédients

Milk – 35 g
Vanille de Papouasie – 2 pcs
Caster sugar – 70 g
Fish gelatin powder – 5,5 g
Water – 37,5 g
Mascarpone – 145 g
Single cream – 1500 g

Infuse the milk with the vanilla for 5 mins.
Add the caster sugar and simmer.
Add the soaked gelatin.
Strain over the mascarpone and mix.
Add the cold cream, mix and leave to cool for 12 hours at 4°C;

Assembly

Choux pastry 7 g: 18 pieces per dessert, dipped in purple caramel;

Yann BRYS

Yann Brys is a celebrated French pastry chef acclaimed for his mastery and creativity in the world of high-end patisserie.
Backed by a prolific and diverse career, Yann Brys has made a name for himself with his artistic and innovative creations, establishing him as a major figure in the field.

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