Just when I thought this would be one of the most interesting cake of all, something bad happened. This says that nothing is perfect after all. It was a buzzy day in the kitchen. Well, actually, I don’t see the point of rushing like mad cows in the kitchen while studying cause it’s not finishing first that earns you good points. Well, let’s not talke about it and look at the pretty cake 
anyway, this happened to be one of the cakes with alot of textures or, pastry components in it.
The bottom layer was puff pastry, docked really well to make sure that it remains thin in height but still puffy and also to prevent shrinkage. Then, there’s choux pastry piped in a ring around on the puff pastry. Then baked in the oven. Choux and puff.. interesting eh ? Then one of my classmates, accidentally turned on the steam in the oven, but I reckon that steam is not needed here.. Anyway, so coincidentally, something was wrong with the dumb oven, that instead of steam, RUST came out as well. I was so bloddy pissed when I saw my innocent puff and choux being sprinkled with black stuffs.. *ouch*
After baking, I took out and try to take out as much rust as possible, but I only managed to get the ones out from the puff pastry, not on choux. damnit #$@&% But yeah, still gotta make the best out of it.
Gateau St Honoré consist of choux, puff, and creme chibouste and caramel. Cream Chibouste is a mixture of creme patisserie (that was added gelatin) and fresh whipped cream. And where did the name St Honoré came from ? It was named in honour of Saint Honoré, the Patron Saint of Pastry Chefs. Others say that the gateau gained its name another way. Monsieur Chibouste, the creator of Creme Chiboust, one of the components of Gateau St Honoré, set up a Patisserie on Rue Saint Honoré in Paris. Either one, they did a good job!
But I’ve not seen this cake in Malaysia before, or anywhere. Maybe I’ve not seen enough to actually discover the existence of this gateau. There’s a reason why this gateau isn’t seen around much, cause the choux puffs are dipped into caramel. And caramel melts after say.. 2 hours ? So, the Italians re-invented it and used chocolate instead. Why, that’s a good idea *writes down*
The mini one
We also did spun sugar and put it ontop. it was pretty fun making the spun sugar, haha, although it was pretty darn HOT! It only lasted 1-2 hours (the caramel)
This was the 3rd cake in 2 days.. well, 4th in quantity actually….
*faints*
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