Tag Archives: Lightened Pastry Cream

Gateau St. Honore

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished St. HonoreI once taught this Gateau 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 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 and not a pastry at all.  It can be sweet or savory, baked, poached or deep fried, 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.  The leftover paste can be turned into delicious hors d’oeuvres. 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

Marjolaine – A Classic Flourless Pastry

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished Photo (1 of 1)Ahhh, Marjolaine (pronounced  mar zjoh lenn).  Fernand Point, was a French restaurateur and is considered to be the father of modern French cuisine according to Wikipedia and other sources.  At his three Michelin star restaurant, La Pyramide, he trained many of Frances most influential chefs including Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros.

One of his signature dishes was the Marjolaine and it seems it took him years to perfect.  A combination of nutted meringues, pastry cream, and a hint of chocolate.  As with any classic, there are a number of variations some of which include cake layers and German Buttercream.  I used a lightened version of pastry cream and a sour cream ganache instead of making creme fraiche.  While the original recipe added the almond praline to one of the pastry creams, I used it to finish off the top where it adds a pleasant crunch and doesn’t get lost. Continue reading