May 2, 2021
Gateau St-Honore as the 88th bake from the 2016 Great British Bakeoff cookbook. I did postpone this for a long time, as it seemed so hard. Puff pastry, choux pastry, piped and filled, creme st-honore, piped cream chantilly and caramel and sugar spunning. It actually turned out better than I expected. I think the creme st-honore should have been more solid and I also overfilled the ring, so it leaked out a bit after I piped the creme chantilly on top. I will also start with the creme st-honore next, maybe even the night before as I missed the 4 hours-overnight chilling time when I peeress the recipe. It starts with the puff pastry and choux pastry and baking them, then doing the creme and chill it for 4 hours.
