Wednesday, July 6, 2011

St Honoré

This Classic French dessert is a circle of puff pastry at its base with a ring of pate a choux piped on the outer edge. After the base is baked small cream puffs are dipped in caramelized sugar and attached side by side on top of the circle of the pate a choux. This base is traditionally filled with creme chiboust and finished with whipped cream using a special St' Honore piping nozzle.

RM 108.00

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