1. Pâte à choux - choux pastry
2. Paris-Brest - choux pastry stuffed with praline mousseline
3. Saint-Honoré - short pastry surrounded by choux pastries that are filled with chiboust cream
Paris-Brest
Saint-Honoré
I LOVED the Paris-Brest. I actually like anything with praline and mousseline and this has both so it was pretty much amazing. I only wish we had the chance to make it. Instead, we made the Saint-Honoré which isn't as good as the Paris-Brest, but still pretty good. Who doesn't like cream puffs?
The Paris-Brest was created in 1891 to commemorate a bicycle race in the Paris-Brest region. Its circular shape is supposed to represent a wheel of a bicycle. It's made of a choux pastry ring that is filled with the praline mousseline cream and the top is dusted with icing sugar and slivered almonds.
The Saint-Honoré is named for the French patron saint of bakers and pastry chefs, Saint-Honoré or Honoratus. The cake has a base of shortcrust and then a ring of choux pastry piped on the outer edge. There are cream puffs that are dipped in caramelized sugar and placed on the outer edge of the cake and the cake is then filled with chiboust cream in the traditional Saint-Honoré design.
Emily and I actually tried making the Saint-Honoré before we even had our practical class. We had minimal supplies and we made a huge mess and it really wasn't edible but it looked pretty good!
Messy kitchen!
Almost dropped the cake!
Disaster averted!
Phew!
All prepared for my practical class. Definitely did a much better job in class than at Emily's house. I do think it was helpful testing it out before class though.
My beautiful Saint-Honoré
This was just an extra cake that chef showed us, including a plated dessert.
1 comments:
Looks awesome! Good job girls! Practice makes perfect though.
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