The thing in the back is the Gateau St. Honoré, a cake made for the patron saint of pastry chefs. It’s got a puff pastry base, pate au choux swirl and profiteroles, crème Chiboust, whipped cream and caramel discs.
On the right we have a Basque cake filled, untraditionally, with pastry cream and cherry jam. This was recipe number 16, which was the most accurate and ironically is the reciepe of an actual person of Basque origin: Jose Miguel Larrearen Euskaldun Bizkotxa.
On the left are the miniature Basque cakes made with a recipe from Alain Ducasse. They’re filled with a combination of the following: Cherries, cherry jam, pastry cream.
I am happy to have been able to share the Basque cake with all the attendees of our graduation. I think Bernadette would be proud.