Layers of inverted puff pastry with a Raspberry filled Choux.
Recreate this Saint Honore Pastry using Silpat by Matfer, piping bags, round nozzle, Acetate Ribbon, Valrhona Ivoire 55% white chocolate , Pectin NH, fish gelatine and gold leaf.
Saint Honore Pistachio & Raspberry
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About the Author: The Stylish Baker
Self taught pastry chefs who find inspiration in their travels and love of French pâtisserie. Recreating these beautiful entremets and tarts in their kitchen. All ingredients and tools are available from The Stylish Baker online store.
