St. Honore....the patron saint of pastry chefs...this cake is named for him or her...I have no idea. This is the weirdest cake ever. From the bottom to the top it is pie crust, choux pastry ring, little choux pastry balls filled with chibouste cream (pastry cream + gelatin+ Italian meringue) then dipped in caramel on both sides, stuck to the choux pastry ring, then the whole thing is filled with the remaining chibouste cream. Strange, no? I mean, why the pie crust? It isn't the pate sucree either, it's the pate brisee...which you use to make things like quiche....totally bizarre. And no, it's not a salty sweet thing, because the french don't do that. The pate brisee isn't salty enough either.
Let's the get the bragging out of the way now. The chef said I had perfect chibouste cream, that my italian meringue was the best he'd seen me do, and that my little choux pastry balls were so perfectly piped that they looked like they came from a machine. That's money folks. Money. Unfortunately I had to follow a mess on the spun sugar station so my sugar decoration is filled with her globs of sugar...when everyone else got a clean whisk to work with...Sabotage (as they like to say) so it's not as light and airy and angel hair-like as it could have been. But all in all, a great day. They say it's the hardest cake in basic pastry. Ain't no thang.
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