Gateau St Honoré is a cake named for the French patron saint of bakers and pastry chefs, Saint Honoré . Pastry chef Chibouste, the creator of Creme Chibouste, one of the components of Gateau St Honore, set up a Patisserie in Paris.
It consists of a pâte brisée base with a pâte a choux ring around the outside. Individual pâte a choux puffs are filled with pastry cream and dipped in caramel. They are then attached on top of the outside ring of the cake with more caramel to hold them in place. The middle of the cake is filled with Chibouste cream (pastry cream lightened with a meringue and set with gelatin) using a piping bag and the signature Chiboust/St. Honoré tip.
Nicole was Chef Karen assistance today for Gateau St Honore.
Chef was dipping the choux into the caramel.
In our kitchen, we worked in pair...Soo jin and I helped each other...I made the Choux perfectly this time...(last time in basic I didn't boil the water and butter correctly, just let butter melt so the choux came out not so nice) and also I made caramel nicely...Soo jin made pastry cream since yesterday so I just whipped it with meringue...but but but !!!!
I think I didn't whip pastry cream to made it soft enough, when conbined with meringue...Disaster ! It was the worst cream I made and I have ever seen...T_T very lumpy and liquidy...so sad ! Anyway, I had to use it.