Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Name This Pastry


Matthew Kirshner
 Share

Recommended Posts

Hi All,

I have been going through my recipe notebooks and came across a morning pastry I have not done in a long time. It was taught to me from my Swedish Pastry Chef years ago, but the problem is someone(aka my kids) decided to draw in the book now I can not read out the name.

This is the best way to describe it: It is a pate-a-choux piped in a round then a small round of sweet dough placed on top prior to baking. After the bake, we use to fill the inside with rasp. jam/pastry cream/vanilla whipped cream.

If anyone has made or seen this type of pastry, please let me know what the name is. Have a Merry XMAS and Happy New Year!!

Link to comment
Share on other sites

Hi All,

I have been going through my recipe notebooks and came across a morning pastry I have not done in a long time. It was taught to me from my Swedish Pastry Chef years ago, but the problem is someone(aka my kids) decided to draw in the book now I can not read out the name.

This is the best way to describe it: It is a pate-a-choux piped in a round then a small round of sweet dough placed on top prior to baking. After the bake, we use to fill the inside with rasp. jam/pastry cream/vanilla whipped cream.

If anyone has made or seen this type of pastry, please let me know what the name is. Have a Merry XMAS and Happy New Year!!

Are you thinking of, perhaps .. Gâteau Saint-Honoré?

Peter: You're a spy

Harry: I'm not a spy, I'm a shepherd

Peter: Ah! You're a shepherd's pie!

- The Goons

live well, laugh often, love much

Link to comment
Share on other sites

I am reading the OP as describing an individual choux puff. So to that end, I've seen some pastry chefs use a thin sweet dough, rolled very thin, placed on top of an individual choux puff before baking. I'm trying to remember where I saw this, possibly it was in Herme's dessert book but I will have to find the book to check.

St Honore usually has caramel dipped puffs along the edge of the round but it could be plain puffs as well.

Link to comment
Share on other sites

 Share

×
×
  • Create New...