Lemon and raspberry
Saint-Honoré 

Prepare the candied lemons: blanch, drain and refresh the lemons in water with a pinch of salt. Repeat. Prepare the syrup, bring the water and sugar to the boil. Cut one blanched lemon into slices, and set aside. Peel the second and cut the zest into a julienne. Add to the sugar syrup and simmer over low heat for 15 minutes. Drain lemon julienne and keep for the decoration. Add the lemon slices to the sugar syrup and simmer over low heat for 15 minutes. Use a hand held blender to purée the lemon slices, add the lemon juice, ground almonds, sugar and cocoa butter. Mix well, transfer to a pastry bag and set aside.

Reduce oven temperature to 170 °C. Line a baking tray with parchment paper. Melt the butter with milk, salt and sugar in a saucepan over low heat. When the butter melts, bring the mixture to the boil; remove from the heat immediately. Tip the sifted flour into the hot liquid. Stir with a wooden spoon until a firm smooth paste forms. Return the saucepan to the heat to dry out the paste; continue beating until it forms a ball and pulls away cleanly from the sides of the saucepan. Transfer the dough to a bowl; cool for 5 minutes. Add the first egg, little by little to the choux pastry dough, beating vigorously after each addition. Beat the second egg in a bowl, add half of the dough in the same manner, beating until smooth and shiny. When the dough is ready to be used, it will fall from the spoon in a point. If not, beat in the second half of the egg and retest. Transfer to a pastry bag fitted with a plain tip.

Place the 20 cm disk of puff pastry dough on the baking tray. Pipe a ring of choux pastry on the edge of the puff pastry disc, and a broad spiral in the centre. Pipe 20 small balls 1.5 cm in diameter on to the same tray. Brush with egg wash. Bake in preheated oven for 20 minutes. Cool on a cake rack.

Reduce oven temperature to 160 °C. Heat the glucose, spread on a silicone mat; sprinkle with sugar, lemon zest and baguette crusts. Bake in the oven for 10 minutes.

In a saucepan heat the water and sugar until all the sugar is dissolved. Increase heat to high and boil for 10 minutes or until a golden caramel (165 °C on a cooking thermometer). Carefully dip the top of each choux into the caramel. Turn over the choux and with a little extra caramel attach the choux-caramel top up, to the ring choux ring of the pastry base. Pipe the lemon almond paste over the bottom of the pastry base, forming a dome in the center.

Whisk the cream with the icing sugar, vanilla seeds and jelly dessert until firm peaks cling to the whisk. Fit a piping bag with a star nozzle and fill with the cream.

Set aside the best raspberries and slice the remainder in two. Sprinkle the raspberry halves on top of the lemon almond paste dome. Pipe Chantilly cream on top and decorate with raspberries filled with raspberry seed-jam, candied lemon julienne and crispy croûtons.