COCONUT SHORTBREAD

1. Place the butter and sieved icing sugar into the bowl of a stand mixer fitted with a paddle attachment and mix until completely smooth.
2. Once there are no lumps of butter remaining, add the egg and begin to mix.
3. Add the coconut and salt, followed by the flour and mix until the ingredients just come together as a dough.
4. Press the dough into a flat round disc and wrap in plastic wrap.
5. Chill in the refrigerator for a minimum of 1 hour, or until firm enough to roll.
6. Heat the oven to 140°C, fan forced.
7. Roll out the dough to 4mm in thickness.
8. Cut out a disc, 200mm in diameter, and transfer it onto a baking tray lined with a Silpain baking mat.
9. Place a second Silpain mat on top and bake in the preheated oven for 20 minutes.
10. Remove the top Silpain mat and, if required, bake for a further 2-4 minutes or until golden-brown  in colour.
11. Allow to cool completely at room temperature before carefully removing from the Silpain mat.

VANILLA & COCONUT CAKE

1. Heat the oven to 160°C, fan forced.
2. Brush the softened butter (A) around the inside of the cake ring, 200mm in diameter with a minimum height of 30mm. Then, coat with desiccated coconut (A), gently tapping out any excess. Alternatively, if you are using a tart tin, line the base with a disc of baking paper, then brush the sides with softened butter and coat with coconut.
3. Place a sheet of baking paper on top of a piece of aluminium foil. Set the ring on top, then crimp the edges of the foil and paper around the ring to secure it and create a base.
4. Place the prepared disc of Coconut Shortbread into the ring.
5. In the bowl of a stand mixer fitted with a paddle attachment, place the flour, coconut (B), baking powder, salt, sugar, and butter (B), then mix until the ingredients create a fine crumb with no large lumps of butter.
6. In a jug, place the egg, cream, vanilla, and oil, then whisk to combine.
7. Pour the combined liquid into the flour mixture while continuously mixing.
8. Add the milk in a third at a time, allowing it to completely incorporate after each addition.
9. Pour the cake batter into the ring on top of the shortbread disc and spread into an even layer.
10. Bake in the preheated oven for approximately 25 minutes, or until the cake is golden brown in colour and bounces back when gently pressed.
11. Allow to cool completely at room temperature.
12. Carefully flip the cake upside down, run a knife around the edge of the ring, and gently push the cake out to unmould.

WHITE CHOCOLATE CHANTILLY CREAM

1. Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water, then set aside until required.
2. Place the cream (A), sugar, vanilla, and glucose in a saucepan and bring to a boil.
3. Remove from the heat and add the gelatine and mix to dissolve.
4. Pour the hot cream mixture over the white chocolate and whisk by hand until completely melted and incorporated.
5. Add the cream (B) and whisk to combine.
6. Cover the surface of the chocolate cream with plastic wrap and chill in the refrigerator for a minimum of 5 hours.

VANILLA PASTRY CREAM

1. Place the sugar and corn starch in a bowl and whisk by hand to combine.
2. Add the egg and whisk to form a slurry.
3. Place the milk, cream, and vanilla into a saucepan and bring to a boil.
4. Pour the boiled liquid over the slurry while whisking to combine.
5. Return the mixture to the saucepan and whisk while bringing to a boil. Continue whisking as it boils for approximately 30 seconds.
6. Transfer the custard into a clean bowl, then add the butter a piece at a time, whisking by hand to incorporate after each addition.
7. Scrape down the sides of the bowl, then cover the surface of the pastry cream with plastic wrap and chill in the refrigerator for a minimum of 3 hours.

CRAQUELIN

1. Place all of the ingredients into the bowl of a stand mixer fitted with a paddle attachment and mix to form a smooth dough.
2. Between two sheets of baking paper, roll out the dough to 2-2.5mm in thickness.
3. Transfer onto a tray and place into the freezer for approximately 20 minutes.
4. Use a 35mm round cutter to stamp out discs, then return them to the freezer until required.

CHOUX BUNS

1. Place the milk, water, sugar, salt, and butter into a saucepan and bring to a rolling boil.
2. Remove from the heat, add the sieved flour, and stir to form a dough.
3. Return to low-medium heat and continuously stir the dough until it develops an oily sheen.
4. Transfer the dough into the bowl of a stand mixer fitted with a paddle attachment and begin to mix on low speed.
5. Meanwhile, lightly whisk to break up the eggs.
6. Gradually add the egg to the dough a small amount at a time, ensuring it completely incorporates after each addition, scraping down the sides of the bowl as required.

Test the consistency of the mixture intermittently by holding a spoonful on its side. If the dough very slowly glides off the spoon, it doesn’t require any more egg.

7. Transfer the mixture into a piping bag fitted with an 8mm round piping tip and pipe into the cavities of the Silikomart MicroDome5 silicon mould.
8. Place into the freezer until frozen solid, approximately 4 hours.
9. Unmould the frozen choux buns and arrange them over a lined tray, leaving enough space between them to expand during baking.
10. Defrost the choux buns at room temperature, this will take approximately 60 minutes.
11. Heat the oven to 190°C, fan forced.
12. Place a frozen craquelin disc on top of each defrosted choux bun, ensuring they are centred.
13. Bake in the preheated oven for 8 minutes. Then, without opening the oven door, reduce the temperature to 150°C and bake for a further 10 minutes, or until golden-brown in colour.
14. Allow to cool completely at room temperature.

Notes:

• The baking times may vary depending on your oven and the number of trays placed in at one time.
• This recipe yields more choux buns than required for the Raspberry & Coconut Saint Honore but is difficult to make with smaller quantities.
• Any remaining craquelin can be wrapped in airtight packaging and stored in the freezer for another application.
• The baked choux can be stored in an airtight container and frozen for up to 2 months.

CHOCOLATE GLAZE

1. Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water, then set aside until required.
2. Place the cream, water, and sugar into a saucepan and bring to a boil.
3. Add the neutral glaze and sieved cocoa powder and bring back to a boil.
4. Remove from the heat, add the presoaked gelatine, white chocolate and red colour gel, then emulsify with a stick blender.
5. Transfer into a bowl and cover the surface with plastic wrap.
6. Allow to chill completely in the refrigerator before using.

FINISHING

1. Make an incision into the base of the choux buns.
2. Transfer the prepared Vanilla Pastry Cream into a piping bag fitted with an 8mm round piping tip, and fill each choux bun.
3. Temper the white chocolate by placing it into a microwave-safe plastic bowl, and heat in 30-second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
4. Transfer the tempered chocolate into a small bowl.
5. Holding the base of the choux buns, dip them into the tempered chocolate to coat the top half, then sit them upright on a sheet of baking paper and allow to set at room temperature.
6. While the chocolate coating is setting, gently reheat the prepared Chocolate Glaze to between 35-40°C and emulsify with a stick blender.
7. Dip the chocolate-coated surface of the choux buns into the glaze, then return them to the sheet of baking paper.

Notes:

• The remaining Vanilla Pastry Cream will be used in Assembly.
• This quantity of chocolate is more than needed to coat the choux buns, but the extra volume is necessary for dipping.
• You will use seven choux buns for the Raspberry & Coconut Saint Honore. However, it is recommended to dip a couple extra in case you need more.

ASSEMBLY

1. If required, trim the top of the Vanilla and Coconut Cake to create an even, leveled surface.
2. Evenly arrange six choux buns around the top of the cake, using a small amount of the Vanilla Pastry Cream to adhere them.
3. Pipe a layer of Vanilla Pastry cream over the surface of the cake, starting at the centre and spiraling outward. Make sure to fill between the choux buns, stopping 20mm from the edge.
4. Arrange the raspberry halves on top of the pastry cream.
5. Place the chilled White Chocolate Chantilly Cream into the bowl of a stand mixer fitted with a whisk attachment and whip to medium peaks.
6. Transfer the whipped Chantilly into a piping bag fitted with a st honore piping tip.
7. Pipe three lines of the whipped Chantilly in between the choux buns, then continue piping in towards the centre to cover the raspberries.
8. To finish, place a final choux bun in the centre of the piping.

Note:    Best eaten on the day of assembly. Store in the refrigerator for up to 3 days. The choux will soften the longer it is in the refrigerator.

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