August 28, 2013
Continuing on with Pate a Choux, we made Croquembouche and St. Honore.
Croquembouche is basically a pyramid of cream puffs held together by caramelized sugar. It is a French tradition for Christmas and weddings. We started by making the cream puffs.
Once the cream puffs were baked we filled them with pastry cream.
We made the caramel.
Then we had all the components to begin assembly and started by layers the cream puffs in a circle on a plate gluing them together with the caramel.
We continued to layer them them into a pyramid shape.
Once the pyramid of cream puff was complete, we added strawberries to the outside along with some pulled sugar.
After completion of the Croquembouche we moved on to the make up of the St. Honore. The St. Honore is a classic French dessert made up of puff pastry, pate a choux and pastry cream.
We started by cutting puff pastry into circles and docking the dough.
Pate a Choux was then piped in rings on top of the puff pastry.
After baking, raspberry jam was piping in the rings.
Cream puffs were secured to the top with caramelized sugar.
Diplomat cream was piped in between the cream puffs with a special St. Honore tip.
Chocolate shavings were placed on top.
Then powdered sugar was sprinkled on top.
We had a tasting and the St. Honore was good but the raspberry jam was not that great in the dessert. Traditionally chiboust cream (pastry cream mixed with meringue) is place in the rings but the Chef indicated he does not care for it made that way. I will have try making this dessert at home with some different creams and see if I can come up with a better result.
Croquembouche is basically a pyramid of cream puffs held together by caramelized sugar. It is a French tradition for Christmas and weddings. We started by making the cream puffs.
Once the cream puffs were baked we filled them with pastry cream.
We made the caramel.
Then we had all the components to begin assembly and started by layers the cream puffs in a circle on a plate gluing them together with the caramel.
We continued to layer them them into a pyramid shape.
Once the pyramid of cream puff was complete, we added strawberries to the outside along with some pulled sugar.
After completion of the Croquembouche we moved on to the make up of the St. Honore. The St. Honore is a classic French dessert made up of puff pastry, pate a choux and pastry cream.
We started by cutting puff pastry into circles and docking the dough.
Pate a Choux was then piped in rings on top of the puff pastry.
After baking, raspberry jam was piping in the rings.
Cream puffs were secured to the top with caramelized sugar.
Diplomat cream was piped in between the cream puffs with a special St. Honore tip.
Chocolate shavings were placed on top.
Then powdered sugar was sprinkled on top.
We had a tasting and the St. Honore was good but the raspberry jam was not that great in the dessert. Traditionally chiboust cream (pastry cream mixed with meringue) is place in the rings but the Chef indicated he does not care for it made that way. I will have try making this dessert at home with some different creams and see if I can come up with a better result.
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