Honey I'm Home!---Plus More On Puff Paste

St. Honore is, of course, the patron saint of bakers.

I would need not only his help, but that of all his bretheren, before being able to make a full Gateau St. Honore. Some things are best left to professionals.

Speaking of which. Richard, I'll put my money on the Austrians when it comes to pastry making. Except when you're talking about sugar show pieces. Look at all the competitions, and Americans actually shine in that category.

 
I used an old curling iron once- had to "shift" the croq as it slid and set up. I didn't have

anything else around that I could use to soften up the syrup so out came a very old curling iron (I washed it) and I was successful in moving the offending puffs. It was a funny day.

 
No, I don't sell there,

but have friends who do.

The Lexington Farmer's Market is having some serious problems, though. First, they have to find a new home because the street they're on is going to be totally redeveloped.

There's also a new market (Bluegrass) that was started because so many of the Lex people are merely pen hookers who don't grow their own stuff.

 
Alas, I've never had a dishwasher, either (electric that is)...

now that my DH is retired, HE is my dishwasher!

 
Okay, I'm hooked, will make these Saturday, what are your best filling recipes?

I imagine a nicely flavored whipped cream would be good but I would love your T&T recipes? Would lemon curd be good? I'm making that this week too...mmmm

 
Oops, I goofed, it's Stella Pastry (446 Columbus Ave) which

has the sacripantina cake. It's an incredible cake made of thin layers of sponge cake filled with a tasty rum, marsala and sherry flavored zabaglione. A friend tells me that Victoria Pastry is known for their St. Honore cake, as well as cannolis. Will make my way to Victoria Pastry next time I'm in north beach. Thanks for mentioning it, Heather.

 
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