Le Coeur Saint-Honoré

A creation by Julien Perrinet

Le Coeur Saint-Honoré

Echire butter puff pastry
Pâte à choux
Almond cream with frozen raspberry in the middle
Chery griottes jam
Vanilla crémeux
Glaçage for the choux: red berry glaze

Echire butter puff pastry

  • Flour T55 - 1,000 g
  • Salt - 20 g
  • Butter - 200 g
  • Water - 380 g
  • Vinegar - 30 g
  • Milk - 800 g
  • Cream - 675 g
  • Egg - 330 g
  • Sugar - 225 g
  • Cornstarch - 195 g
  • Vanilla stick - 90 g
  • T55 - 30 g
  • Vanilla stick - 1 pc
  • Butter - 36 g
Pipe the pâte à choux on the side.

Pâte à choux

  • Milk - 500 g
  • Water - 500 g
  • Butter - 500 g
  • Sea salt - 8 g
  • Sugar - 10 g
  • Vanilla - 1 pod
  • Cake flour - 500 g
  • Eggs - +/- 1,000 g

Baking process:
Put the mix into the over when it's at 200°C, but once in, set the over to 160°C for +/- 40min.
Put almond cream with frozen raspberries in the middle.

Raspberry cream

  • Les vergers Boiron Raspberry Puree - 550 g
  • Milk - 125 g
  • Yolk - 157 g
  • Sugar - 115 g
  • Corn flour - 55 g
  • Butter - 75 g
  • Gelatin - 6 g
  • Add vanilla whipped cream before using - 150 g

Cherry griottes jam

Vanilla crémeux

  • Milk - 220 g
  • Cream - 220 g
  • Egg yolks - 140 g
  • Sugar - 45 g
  • Vanilla pod - 1 pc
  • White chocolate - 220 g
  • Gelatin - 5 g

Red berries glaze

Cover choux with a thin layer of marzipan.

Cook the sugar with the water until 121°C.
Boil the cream, with the purees and glucose.
Pour the sugar syrop on the cream-puree-glucose mix, and mix well.
Then add, with a hand blender, the condensed milk, the glaze and the red coloring (until the color is ok).
Add the gelatin at the end when the mix reaches +/- 60°C.
Keep in a chiller with cling wrap at the contact.

Temperature for utilization: 27-29°C.
Julien Perrinet

Julien Perrinet

Born in 1982, Chef Julien Perrinet began his career in gastronomy at the age of 14 as a young apprentice, and graduated from the Pastry & Bakery High School St. Joseph in Concarneau, France in 2002.
His first position was as a pastry cook working under the renowned French baker – Chef Bernard Ganachaud (MOF 1979) during 3 years, to explore Parisian pastries as well as the world famous Traditional Baguette.
From there chef Julien continued to hone his expertise overseas in Montreal (Canada), after what he was transferred to Doha (Qatar) to support the opening of the ‘La Cigale Hotel’ where he was working under Chef A.Salguiero's commands with an 8 French chef’s team and 60 cooks.
Then, Chef Julien continued his world discovery working with several companies such as W hotel in the Maldives and Shangri-La Hotel in Beijing with Philippe Daue, before joining the opening team of the internationally renowned Michelin-starred restaurant Joel Robuchon in Singapore.
After 5 years in Singapore, and after working with Chef Kenny Kong, Janice Wong (2am:dessertbar) and TWG tea company, Chef Julien Perrinet followed his love and passion for Taiwan and settled in at Grand Hyatt Taipei in May 2015.
Chef Perrinet believes that the essence and spirit of a good dessert lies in maintaining tradition while also incorporating creative flavor associations and presentation.
“I look forward to fulfilling the needs and expectations of the guests by creating exciting desserts while at the same time keeping my traditional French techniques”, said Chef Perrinet.

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