Day Fifty-Four

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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.

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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.

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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.

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I didn’t get a picture of this after it was decorated, but picture confectioners’ sugar and berries on top.

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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.
 
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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. 

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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! 

6 comments:

  1. Gorgeous desserts! I hope you had a wonderful weekend girl!

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  2. I'd eat all of it. The gateau is almost to pretty to eat, though. Good luck with exams!

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  3. Your Gâteau St. Honoré looks good enough to eat! Is there anything better than pastry cream?!! (Besides meringues...)

    Study hard and be extra special careful those guimauves!

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  4. sometimes it pays off to be a rebel :)

    good luck next week!

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  5. Thanks, Jolene! I hope you had a great weekend.

    Christina, thank you! It's pretty tasty. I was thinking it would be too much pastry, but that's not the case.

    Sue, haha no guimauve this time!

    Natalie, that's true!

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  6. I want them all you know. I see the gorgeous stuff you are making and realize why this klutz never went to pastry school.

    Good luck on your exams!

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