|The base consisting of pâté a choux and pâté brisee|
So today is Good Friday, and what with having a four day weekend from class, I decided to make a gâteau; one called Saint Honoré. Maybe you haven't heard of its name before but I am sure you have come across it's trade mark choux profiteroles which are all neatly ringed around a cream topped short pastry.
|pâté a choux with set caramel|
|the finished product; Gâteau Saint Honoré|
The worst part is just assembling. You have to balance each profiterole on hot caramel to make sure it will set and stay all the while the cream filling and topping begins to reach room temperature and begin to melt :S
This was definitely a great learning experiment and had a blast figuring out the percentage of ingredients I needed plus imagine how I'm going to build it from crust onward.
|That nibble wasn't me...|