I just received A Passion for Chocolate in the mail, Rose’s book of Bernachon recipes. I want to make the Gateau St Honore, but I find an inconsistency between the description and the recipe. The color photo says that it’s filled with chocolate pastry cream, but the recipe indicates a cocoa whipped cream and gives no direction for, say, lightening the pastry cream with a little whipped cream. Has anyone made this recipe, and if so, what filling did you use, and did you like that?
I just feel that having whipped cream in the “center” of this dessert wouldn’t be substantial enough for a grand dessert.