He is young and his ideas are clear: patisserie is passion, effort to succeed and worship of the best seasonal products. With these coordinates he develops a pastry which increasingly attracts the attention of his fellow professionals inside and outside France. The colorfulness of his presentations and the originality of their formats stand out. There is a clear desire to play, for example in the Abalone tart, but also in the green apple-looking tatin or the raspberry éclair with red dough (all of them in so good.. magazine #13). But let us not be confused by the irresistible look of each of these creations; Antony Prunet has thought out their content and the chosen flavors well. They are clean and seasonal ingredients, combinations which are very gourmand and not excessively overelaborate… So much that they work great in the pastry shop Maison Guignard of Arcachon, where the chef heads the ‘nouveauté création’ station.

We asked about his future plans, to which he confesses that in addition to his growing partnerships with companies such as PCB Création, he has his eye on television and the opportunity to star in a program that shows the complexity and beauty of the pastry trade.

pâte à choux

• 5 g salt
• 6 g sugar
• 176 g  flour
• 146 g  butter
• 324 g eggs
• 321 g water
• 30 g milk powder
• q.s. red color

Combine the water, salt, sugar, butter and milk powder and bring to a boil. Add the flour, dried for 5 minutes. Add the eggs in batches of two and finish with the color. Bake at 180oC in a deck oven.

raspberry coulis

• 500 g raspberry purée
• 500 g fresh raspberries
• 130 g  sugar
• 1 u  lemon juice
• 3 u gelatin sheets
• q.s. xanthan gum

Combine the raspberry purée and sugar and bring to a boil. Remove from the heat and whisk in the gelatin to dissolve. Mix in the fresh, ripe raspberries, previously processed with a blender. Add the strained lemon juice. Add the xanthan and thicken slightly in order to keep the raspberry pips suspended.

raspberry crémeux

• 500 g raspberry purée
• 120 g egg yolks
• 150 g  eggs
• 100 g  sugar
• 150 g butter
• 2 u gelatin sheets

Whisk the egg yolks, eggs and sugar together. Bring the raspberry purée to a boil. Combine and cook to 83oC. Whisk in the dissolved gelatin. Once it has cooled down to 32oC, add the butter. Emulsify and reserve in the refrigerator.

chocolate crémeux

(c) T. Caron

• 250 g milk
• 250 g cream
• 100 g  egg yolks
• 70 g  sugar
• 310 g Macaé dark couverture, 62% cocoa

Make a crème anglaise and pour over the couverture, previously melted. Emulsify for two to three minutes. Store in the refrigerator.

chocolate plaquette

Temper some Macaé dark couverture and cut into rectangles of the size of the éclair.

assembly

Fill the éclair with the thick raspberry coulis and then with the raspberry crémeux. Top with the chocolate plaquette and pipe the chocolate crémeux and a coulis drop on top. Also, place some fresh raspberries.