So, I'm a little early on this because St. Honoré’s feast day is on May 16, but this seemed like a good recipe to try due to my previous logic that a lot of good fruit ingredients are not in season yet, I had a small amount of puff pastry still left from my first batch, and this "cake" is more like a composition of puff pastry, choux pastry, and caramelized sugar, filled with pastry cream, and thus a good bridge as I transition from making small pastries into the cakes.
St Honore is the patron saint of bakers and pastry chefs, who did some miracles in French lore, and this cake is apt because of its composition, which showcases several french pastry basics: puff pastry/lamination, choux pastry, pastry cream, caramel, and meringue. The presentation varies, but these components are always somewhere included, and there is an additional traditional component: The St Honore piping tip. This tip is used to create the elegant waves in the Chiboust (combination pastry and meringue) cream filling, and the shape is something like a quenelle with a mohawk. After reading reviews that most people liked the medium sized 882 tip from Ateco, but not wanting to make a web order for a single piping tip, I decided to use my 3D printer to print a piping tip.
