St. Honore is the French patron saint of bakers and pastry chefs. I guess he'll be the one I'll be praying to when I take the pate a choux test and practical! This cake was made to honor St. Honore. It is essentially a disc of pate brisee with rings of pate a choux piped inside. Individual pate a choux cream puffs are attached on the outside with caramel and the center of the pastry is filled with creme chiboust which is pastry cream lightened with a meringue that is set with gelatin.
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