We were told by Chef H a couple of weeks ago that the St Honore cake was the hardest cake to make in Basic Pastry, simply because there were so many components to it (and the soft chiboust cream is not that easy to pipe). Because of this, I asked to practise making this cake again in Lesson 20, which was our practice session for the exam (i.e. a trial run for the practical exam).
The St Honore is basically made up of a pâte brisée base, with a pâte à choux ring piped onto the base, then lined with 8 choux puffs which have been filled with chiboust cream (= pastry cream + Italian meringue + gelatin) and dipped in caramel (which we had to do carefully, or else we would end up with burnt fingers). After that, the centre of the cake is piped with chiboust cream, and then decorated with either a choux puff or some spun sugar. The whole process was complicated, and required us to use many of the skills we had learnt previously.
(Aside: St Honore is apparently the patron saint of French bakers and pastry chefs. One of my housemates told me that the caramel on the choux puffs were supposed to represent a saint's halo. Interesting, isn't it?)
I made two St Honore cakes in 24 hours (last Wednesday night and Thursday afternoon), and I noticed a marked improvement in the second St Honore cake I made (even Chef H said so). I guess practice makes perfect. Check out the photos below.
My first attempt at the St Honore. The cream was not easy to pipe, because it was so soft. Besides, I had somehow ended up with some lumps in my pastry cream (which I subsequently attributed to my mishandling of the cornstarch in the recipe).
My second (and improved) attempt at the St Honore cake. The chiboust cream was slightly firmer, and hence easier to pipe. I had found a way to ensure the cornstarch would not become lumpy in the pastry cream. And I decided to do away with the (optional) spun sugar, and simply placed a choux puff on top of the cake.
One more day till my practical exam. Surprisingly, I am not feeling too nervous about it. I just know that whatever cake I end up being asked to make will be my second or third attempt at the cake, and it will be just fine.
PS. I made a Pavé du Roy (chocolate cake) to take to my French language class yesterday. I did it just so I could practise making the cake. It went down well with the teacher and my classmates. :)
