On Friday, we made two pastries; Gâteau St. Honoré, and Mille-feuille. Above, you can see the beginnings of the Gâteau St. Honoré. Rounds of puff pastry are topped with pâte à choux, brushed with egg wash, and baked. We also piped piped choux paste and made little cream puffs by filling them with pastry cream.
We made a caramel to dip the cream puffs in. It was supposed to be a hard caramel, but my partner and I added some heavy cream to soften it up. I know it was rebellious, but I think it was a good decision. The caramel would have been too crunchy without it.
This is the mille-feuille, or napoleon - layers of baked puff pastry filled with pastry cream. This pastry cream had whipped cream folded in, and had a special French name, and I cannot think of it! It wasn’t a chiboust, because there was no gelatin. Whoever says the name of it in the comments sections wins.
Update: I remembered what it was - Creme legere.
I didn’t get a picture of this after it was decorated, but picture confectioners’ sugar and berries on top.
Here’s my Gâteau St. Honoré filled with pastry cream and decorated with berries. It looks like Christmas! I made a little snowflake out of caramel.
We were supposed to make a petit gâteau, but our cream puffs were too big to glue on to the minis. So we made little donuts.
I think that’s about it! Next week is exams week. Ugh. But I won’t disappear like I did last time. I won’t be blogging about school, instead I’ll have recipes and giveaways!