/ck/ - Food & Cooking

>>16194456
St Honoré is a very loose therm visual-wise. as long as it's got a puff pastry base, cream (usually Chiboust) and profiteroles (Traditionally glazed with caramel) then it can be called a St. Honoré.
Pic related is a big one made by Grolet, it uses the eponymous St Honoré pipping tip.

>>14825033
Yes, just butter the tin
>I still haven't even mastered the omelette
An omelette is harder than this, technique-wise, you just mix ingredients in the correct order, and the only thing you must be careful with is to not overmix the mixture once you add the flour. Then you bake it and let it cool completely before demolding

Also, do yourself a favor and measure by mass, not volume