This cake is named "Saint Honoré" after the Patron Saint of Pastry and Bakers. Saint Honoré, who was also the Bishop of Amiens, lived in Northern France during the sixth century. The cake is a brisée dough at the base, encircled with a ring of pâte a choux , and filled with a special "Chiboust Cream." (For you history buffs out there: This Chiboust Cream filling, which is a Pastry Cream stabilized by gelatin and lightened by Meringue, is named after Chef Chiboust who had a pastry shop on rue Saint Honoré in the 1840s.) Then, individual cream puffs, dipped in caramel, are placed around the top of the cake like a shining crown. Chantilly (or whipped cream) fills in as the "ruffles" of the crown.
Thursday, November 20, 2008
To the Patron Saint of Pastry...
This cake is named "Saint Honoré" after the Patron Saint of Pastry and Bakers. Saint Honoré, who was also the Bishop of Amiens, lived in Northern France during the sixth century. The cake is a brisée dough at the base, encircled with a ring of pâte a choux , and filled with a special "Chiboust Cream." (For you history buffs out there: This Chiboust Cream filling, which is a Pastry Cream stabilized by gelatin and lightened by Meringue, is named after Chef Chiboust who had a pastry shop on rue Saint Honoré in the 1840s.) Then, individual cream puffs, dipped in caramel, are placed around the top of the cake like a shining crown. Chantilly (or whipped cream) fills in as the "ruffles" of the crown.
