Test Run Bakery

We've got visitors next weekend, and want to try something new for dessert; having been inspired by The Great British Bake-Off, we thought we'd try a Gateau St Honoré. No, neither of us has made crème pâtissière before. No, we've never made choux pastry. Nope, not made spun sugar before. What could go wrong?

As it turns out, the caramel. Which, on quenching in the saucepan, solidified. Tasted good; much too solid to do anything with. I shall have to attempt it again.

Anyway: we found a recipe that uses an almond pastry for the base; a crème pâtissière recipe that isn't too extravagant on the eggs, and uses (whole) milk instead of cream; and I picked my mum's brains about making the choux buns (she's made profiteroles before, I haven't...).

It wasn't the most artistically perfect, but by goodness did it taste excellent.

Gateaux St Honoré (© Ian 2012)

In other news, I've almost finished the boiler room work, and we pottered in the garden for a bit. We pulled up another parsnip (similarly large, but tasted much better and sweeter, I think due to the colder weather since the last one), and also replanted the hanging baskets ready for winter. Out came the petunias and lobelias, and in went supplementary cineraria, and new primroses. They're looking good, and will improve as they grow on.

Because the likelihood of proper frosts is increasing, we also lifted all the geraniums and potted fuchsias from the front, and took them into the workshop, where they'll overwinter. In doing so, we discovered that several pots had chafer grubs in them, which had eaten a lot of the roots of the affected heucheras and primroses (fortunately, only two of each, I think). The affected plants have been re-potted (having checked through the roots!), and the soil from those planters is in the compost bin, having squashed as many grubs as I could see.