25 comments on “St. Honore”

1. Danielle on June 13, 2012 at 1:22 pm said:

   Once again…WOW!
   thank you Chef Eddy 🙂
2. john weatherly on June 13, 2012 at 10:25 pm said:

   I like your interpretation of this dessert. Very clean and wants to make me make one for a special tomorrow
3. jeff on June 14, 2012 at 4:36 pm said:

   Eddy,

   i have searched around for an appropriate conversion from your 2 sheets of gelatin to powdered, and it seems filled with controversy and disagreement – do you have a weigh-in on this?

   thanks!
4. angelica d. on June 15, 2012 at 6:45 am said:

   Chef,
   I think the cherry cremeux is the perfect sweetness that is needed for this disk. Choux paste is a little bland. When we made the cream puffs with pistachio ice cream in class, the pistachio ice cream was perfect and it took away from the bland/bitterness that the cream puff had. Perhaps if we add some sugar to the choux paste, it might taste a bitter better.
5. Eddy Van Damme on June 17, 2012 at 5:53 am said:

   Hi there Jeff,
   Indeed, lots of controversy going on in terms of using gelatin. However it is rather simple. First, gelatin manufacturers have standardized the sheets of gelatin. Meaning, for example 10 sheets of bronze, silver, gold or platinum gelatin sheets will set the same amount of product in the same firmness. It is just that platinum will set your product faster versus bronze. Platinum is also more refined in terms of not having odor. If a recipe calls for 10 sheets of gelatin you will need 18 gram of powdered 230 bloom gelatin. (In North America Knox gelatin is 230 bloom) not all powdered gelatin is the same! You will need to pour powdered gelatin in water first, 6 times its weight. Therefore to substitute 2 sheets of gelatin you will need 3.6 gram powdered (knox) gelatin and 21.6 gram water.
   My best, Eddy.
6. Eddy Van Damme on June 17, 2012 at 5:53 am said:

   Thank you John!
7. jeff on June 19, 2012 at 5:49 am said:

   Eddy,

   thanks for breaking that down so simply! wow – reading other people’s info makes it seem like rocket science…
8. hagar on June 20, 2012 at 1:34 pm said:

   Hi Eddy! Ones again, beautiful!
   I wanted to know- for how long can a cremeux keep in the refrigerator and is it possible to freeze it. And for what other uses can I make it
   Thanks!
9. Rudolf on June 21, 2012 at 10:34 am said:

   this dessert looks great.
   m.v.g. Rudolf
10. Joyce Baines on June 25, 2012 at 3:06 pm said:

    I’ve had these before with a black berry cream and you have to have an aquired taste for them. The look very delicious. I will make them with the Cherry cremeux and see how they turns out.
11. Roslen Hamilton on June 28, 2012 at 1:20 pm said:

    I had tried this recipe with other flavors but I never thought to try cherry. It sounds like a great combination of ingredients. I will definitely try this recipe. Great job as always.
12. TAMARA CASTON on June 29, 2012 at 9:05 am said:

    I HAVE HAD THIS WITH DIFFERENT FLAVORS BEFORE BUT I THINK I WILL ENJOY THE CHERRY CREMEUX AN I AM REALLY LEARING THANKS TO YOU AN YOUR BOOK HOW TO BROWDEN MY PALET I WILL LET YOU KNOW HOW IT COMES OUT
13. Tu Ho on July 1, 2012 at 10:08 am said:

    Hi chef Eddy,
    Is there a formula to substitute gelatin Knox with the agar-agar powder? It is made from seaweed and very cheap in Asian market.
    Thanks
    Tu
14. Elizabeth Poirrier on July 2, 2012 at 8:03 pm said:

    I love the versatility of profiteroles. From ice cream to cherry cremeux as well as savory applications such as chicken salad, the possibilities are truly endless. Although I have dipped profiteroles in chocolate and filled them with pastry cream, I love the idea of dipping them in caramel – definitely an idea to try in the future.
15. Rosio Caro on July 3, 2012 at 1:31 am said:

    Wow ! Chef this I must try .I really liked the ones we did with pistacho ice-cream filling . It was the perfect sweetness . I took my left over home and played with diffrent options. I tried even as bite size appitizers. There is so much to do with this recepie ;from the cherry cremeux to cream cheese and salmon
16. Raymond Estrada on August 30, 2012 at 8:30 pm said:

    Hi chef, What’s up…. Hey, make another one…
17. Marcellina Cole on October 20, 2012 at 6:49 pm said:

    Hello there Chef Eddy, OMG I like this one we need to make it in class one day.
18. Valerie alexander on October 28, 2012 at 10:06 pm said:

    the pistacho cream was great in this dessert and it wasnt that hard to make.
19. valerie alexander on December 2, 2012 at 4:21 pm said:

    These little cream puffs would be great at a tea
20. Nicholas Pringle on December 10, 2012 at 5:52 pm said:

    Looks delicious…Will have to attempt to try.
21. Lanz Doreza on May 4, 2013 at 12:19 am said:

    Looks great and perfect for pretty much any occasion
22. Rocio Ramirez on May 7, 2013 at 12:00 pm said:

    During the class we filled the puffs with passion fruit cream and dipped in red caramel. I will try with the Cherry Cremeux.
23. Nikki Johnson on June 24, 2013 at 7:43 pm said:

    My grandmother used to call these crème puffs, she would fill them with vanilla pudding and garnish with powder sugar. Hers were so much bigger than these, I’m going to try it with the Cherry Cremeux and make them smaller.
24. Adriana Ordonez on June 26, 2013 at 7:42 pm said:

    I like the way how chef Eddy makes look something simple into amazing. Other idea to fill the puff are with Bavarian Cream.
25. Van on July 1, 2013 at 7:25 am said:

    Hi chef, it’s most amazing picture with the simple playing but it’s look fancy as ussual. Best way to enjoy the joy the dessert by how it look for someone who doesn’t have any experience on dessert.