This gossamer confection has for its base a pastry ring that is crowned with caramel-dipped cream puffs, pastry cream and sweetened whipped cream.
The name is said to be in memory of a French bishop who died more than a thousand years ago and is regarded as the patron saint of pastry chefs and bakers. This dish would make an exceptional dessert for a festive winter dinner.
© 1966 Craig Claiborne estate. All rights reserved.