Tuesday, May 1, 2012

gateau saint honore.


It's my take on a saint honore gateau with inspiration from Pierre Herme Pastries. His recreated this classic into individual pastries filled with passionfruit cream and topped with a green tea cream with fried chestnuts and passionfruit compote scattered in and around. I replaced the two creams with vanilla and mango versions and the fried chestnuts and passionfruit compote with candied ginger cubes and adzuki beans. Overall, I enjoyed the flavour combination but I wished I could do something about the cumbersome choux and puff pastry base.


Even though I changed some of the ingredients, I followed the book's instructions. You can't tell from the picture but each pastry is 4 1/2 inches in diameter. It's an unrealistic size for any one person, unless you're really hungry. Plus, instructions for filling the pastry were extremely unclear. If you have the book, read through it and you would know what I mean. The quantities for both creams were also insufficient. I didn't manage to pipe a nice spiral of cream to top the pastries. Geez, they look like something out of horror movie. I think the reason why I'm most upset is because of their appearance. I almost always eat with my eyes first.

And I totally burnt the caramel. Sigh.

1 comment :

  1. Bonjour Amanda, today I'm collecting French inspired recipes. Please drop me a line on ca4ole@gmail.com if you are ok with me linking to your post on Carole's Chatter. Cheers

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