Since I have to give a talk tomorrow at pastry school about Our paton saint of pastry chefs "Saint. Honore", I decided to make a "Gateau St. Honore". These are mini eclairs or small "pate a choux" balls that go around the edge of my St. Honore cake. They still get pastry cream piped into them like a elcair does. Traditionaly they get dipped into carmilized sugar but I dont like the taste and its like a brown rock hard sugar sucker. So I made more of a regular american carmel and added some butter and heavy cream to the melted sugar. (allways lookin for a reason to add more butter and cream to stuff)