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.
Thoughts?

Hi Shawna,
I don’t have the book so can’t comment on the discrepancy. But… Carolita made these last April. She used Pear Bavarian Cream from The Cake Bible. She mentioned in her post that you can use mousse for filling as well. I think both the Bavarian Cream and mousse sounds fancier than plain whipped cream. Here’s the link to her post.
http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/2166/
I hope this helps!

Yum, Jenn, bavarian cream sounds amazing to me. And I bet if I used the chocolate glaze from the “Bostini” in RHC, it would be a fun take on the Boston Cream Pie. Boston Cream-Puff Pie?

That sounds really good Shawna! I can’t wait to see your creation .

I haven’t made the Gateau but I have been using the pastry cream recipe from PfC to make frostings. The base recipe is very versatile and I find that I can beat in less butter for a frosting that is not so greasy.