Share a little about the ingredients and techniques used to create this dish/item. With the same techniques you learned in this class, you can design a pastry with a modern twist. I cut a rectangular piece of puff pastry and "glued" my mini puffs, first filled with pastry cream, on top of it. I made dollops of caramel on a Silpat to make perfect little buttons and once they set, transferred them on top of the puffs. I used a St. Honoré tip for the piping of lightened pastry cream. Voila, St. Honore très moderne!