I once taught this St. Honore as a pastry class in one dessert -and so it is. From the pastry cream to the Pate Brisee to Chou paste all finished with a hard caramel decoration, the St. Honore is a spectacular showpiece. Everyone who loves baking and pastry should make this at least once. Although it has a lot of steps, they can be broken down into an easily managed schedule.
This was one of the chapters in my first book, “The New Pastry Cook”. As with every other chapter, the information in the front of the chapters is key to the success of the pastry. Here is the chapter header.
“Chou paste is one of, if not the most versatile basic pastries in the entire repertoire of pastry making. By definition, chou paste is really a thick sauce ad not a pastry at all. It can be sweet or savory, baked, poached or del fired, made free-form or piped into shapes. Alone, it maybe filled and/or sauced, or it can be combined with other pastries to make elaborate desserts. Leftover paste can be turned into delicious hors d’oeuvre. It takes its name from the french word chou, which means cabbage, the best- known shape of chou paste, the cream puff, was thought to resemble a small cabbage. Continue reading