Recipe Rosemary Pecan Saint Honoré Donut by Paul Yochum

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Donuts haven’t historically enjoyed the same gastronomic recognition as other classic pastries like puff pastry, choux pastry, or brioche. This perception is partly due to their frying-based preparation method and also to the heavy industrialization of the sector, which has monopolized their production and distribution.

In this context, Paul Yochum has dedicated much of his professional career to revaluing this product, optimizing its composition and preparation, resulting in innovative creations like the Rosemary Pecan Saint Honoré donut. A donut with a fluffy dough that leaves a bite mark without deflating the ring.

As the American chef demonstrates in the article published in so good.. 32, the donut can be the perfect base for developing elegant and original creations, worthy of inclusion on even the most demanding dessert menu. And the perfect example is this “Saint Honoré donut.”

Discover so good.. magazine 32

Rosemary Pecan Saint Honoré

Cocoa donut dough

See recipe on so good.. magazine 32

Cocoa pâte à choux

180 g water
162 g milk
10 g sugar
6 g salt
132 g Isigny butter
155 g all-purpose flour
20 g potato starch
40 g extra brute cocoa powder
410 g eggs (approximately)

Boil the water with the milk, salt, sugar, and butter. Add the sifted flour, starch, and cocoa powder, then mix until a dough forms. Cook over medium heat for 3-5 minutes or until a skin has formed on the bottom of the pot and enough moisture has evaporated from dough. Transfer to a stand mixer with the paddle attachment and mix for a few minutes to release steam. Slowly add in eggs, one at a time, until desired consistency is achieved. Pipe into Silikomart Professional ‘Micro Stone’ Silicone Mold or pipe by hand onto a silicone baking mat. Freeze. Place a disc of cocoa craquelin on top of each choux before baking at 193ºC for 30 minutes.

Cocoa craquelin

84 g Isigny butter
100 g brown sugar, light
90 g all-purpose flour
10 g extra brute cocoa powder

Paddle together all ingredients until homogenous and smooth. Roll between parchment to 2 mm. Cut circles to fit on top of choux.

Pecan praliné

225 g pecans, toasted
180 g sugar
2 g Nielsen Massey vanilla beans
6 g fleur de sel

Roast nuts at 150ºC. Split vanilla bean and place onto a silicone mat. Caramelize sugar and pour over toasted nuts, vanilla pods, and salt. Process in a food processor or stone grinder to desired consistency

Dark chocolate pastry cream

450 g whole milk
27 g cornstarch
60 g sugar
148 g egg yolk
15 g Grand Caraque pure cocoa paste
50 g Extra Bitter Guayaquil dark chocolate, 64% cocoa

Heat milk and half of sugar in a medium saucepan. Dry blend remaining sugar with cornstarch.

Once milk has scalded, mix cornstarch mixture into egg yolks.

Temper hot milk into egg yolk mixture and return entire mixture to the heat.

Bring back to a boil and whisk constantly for 2-4 minutes.

Strain mixture over chocolates and mix to fully emulsify.

Spread onto a sheet pan lined with plastic and place another sheet of plastic wrap on top

.Cool down to 10ºC or less before transferring to the refrigerator until completely chilled.

Cocoa chantilly

160 g cream 1
80 g sugar
50 g extra brute cocoa powder
640 g cream 2

Heat 160 g cream to 50ºC. Add cocoa powder and sugar, mixing until no dry spots remain.

Add remaining 640 g of cream and use a hand blender to homogenize completely. Transfer to a container and refrigerate overnight. Place into the bowl of a stand mixer with the whisk attachment and whip to medium peaks.

Chocolate sablé

240 g Isigny butter
160 g confectioners’ sugar
6 g sea salt
80 g water
60 g extra brute cocoa powder
340 g all-purpose flour
60 g almond flour

Combine butter and confectioners’ sugar in the bowl of a stand mixer with the paddle attachment. Mix on low speed until combined – do not incorporate air.

Add water and sea salt. Mix to combine. Sift together the cocoa powder, flour, and almond flour.

Add the dry ingredients to the creamed ingredients and mix until just combined.

Roll to 2 mm thickness and freeze.

Portion using 100 mm circle cutters and place onto a sheet tray lined with a silicone baking mat.

Place another silicone baking mat on top of sablé rounds and bake at 165ºC until crisp.

Rosemary milk chocolate ganache

500 g cream
50 g invert sugar
960 g Lactée Superieure milk chocolate, 38% cocoa
100 g Isigny butter
5 g sea salt
34 g rosemary

Bring cream, invert sugar and salt to a boil.

Add rosemary leaves and allow to infuse for 30 minutes off of heat.

Strain and reheat cream to 40ºC. Pour over melted chocolate and emulsify with an immersion blender. Finish the emulsion by adding butter and blend until smooth.

Allow to crystalize at room temperature before transferring to a piping bag.

Assembly

8 ea chocolate sablé rounds
8 ea cocoa donut rings
32 ea cocoa pâte à choux
a/n pecan praliné
a/n rosemary milk chocolate ganache
a/n dark chocolate pastry cream
a/n cocoa chantilly
800 g sugar
a/n caramelized pecans, chopped

Set sablé rounds onto a silicone baking mat.

Fill choux with pecan praliné.

Fill the donuts by injecting them with rosemary ganache from the top of the ring.

Caramelize sugar to a deep amber and halt the cooking process by dipping the pot into a bath of ice water.

Carefully dip the bottom of the filled donut into the hot caramel and place onto a chocolate sable.

Carefully dip the bottoms of the filled choux and affix 3 around the perimeter of each donut.

Fill the hole of the donut with dark chocolate pastry cream and sprinkle some caramelized pecan pieces over the top.

Pipe cocoa chantilly in between each of the choux and a rosette in the middle to cover up the pecan pieces.

Place one final choux in the center of the St. Honoré.

Discover the full interview, tips and tricks, and te following recipes in so good.. magazine 32