Saint Honore is quite a beautiful cake only if you have mastered some basic French pastry techniques - the pate sucree, pate a choux, creme chantilly, caramel and piping PLUS a big appetite for fresh cream.
January 16, 2011
Beware of caramel!
Coming from a cuisine background, patissiere just seems much more calm, cool and collected. I was foolish enough to be sloppy in handling caramel and ended up with a burn - the first of many accidents to follow no doubt if I fail to pay respect to what I am doing.
Saint Honore is quite a beautiful cake only if you have mastered some basic French pastry techniques - the pate sucree, pate a choux, creme chantilly, caramel and piping PLUS a big appetite for fresh cream.
Saint Honore is quite a beautiful cake only if you have mastered some basic French pastry techniques - the pate sucree, pate a choux, creme chantilly, caramel and piping PLUS a big appetite for fresh cream.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment
Please comment freely but keep it polite by not doing spam.