📝 About This Recipe
Named for the patron saint of bakers and pastry chefs, the Saint-Honoré is the ultimate expression of French elegance. This architectural marvel features a buttery puff pastry base, a ring of crisp caramel-dipped cream puffs, and a luscious heart of Crème Chiboust. It is a symphony of textures—crunchy, creamy, and airy—that represents the pinnacle of Parisian dessert craftsmanship.
🥗 Ingredients
The Base
- 250 grams Puff Pastry (Store-bought all-butter or homemade, chilled)
Pâte à Choux (Cream Puffs)
- 125 ml Water
- 50 grams Unsalted Butter (cut into small cubes)
- 75 grams All-purpose Flour (sifted)
- 2-3 large Eggs (beaten, added gradually)
- 1 pinch Salt
Crème Chiboust (Filling)
- 250 ml Whole Milk
- 1 piece Vanilla Bean (split and seeds scraped)
- 3 large Egg Yolks
- 100 grams Granulated Sugar (divided for pastry cream and meringue)
- 20 grams Cornstarch
- 2 sheets Gelatin Sheets (bloomed in cold water)
- 3 large Egg Whites (at room temperature)
Caramel & Assembly
- 200 grams Granulated Sugar (for the caramel)
- 50 ml Water (for the caramel)
- 200 ml Heavy Cream (cold, whipped to stiff peaks for topping)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Roll out the puff pastry to a 3mm thickness and cut a 24cm circle. Place it on a parchment-lined baking sheet and prick thoroughly with a fork to prevent uneven rising.
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2
Prepare the choux pastry: In a saucepan, bring water, butter, and salt to a boil. Remove from heat, dump in all the flour at once, and stir vigorously until a dough forms. Return to medium heat for 1-2 minutes to 'dry out' the dough until a film forms on the bottom of the pan.
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3
Transfer choux dough to a bowl. Gradually add beaten eggs one at a time, mixing well after each addition, until the dough is glossy and falls off the spatula in a 'V' shape.
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4
Pipe a border of choux pastry around the edge of the puff pastry circle. With the remaining choux, pipe 12-14 small buns (profiteroles) on a separate lined tray.
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5
Bake the puff pastry base for 20-25 minutes and the small choux buns for 15-20 minutes until golden and hollow. Do not open the oven door during the first 15 minutes!
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6
Make the pastry cream: Heat milk with vanilla. Whisk egg yolks with 50g sugar and cornstarch. Temper the yolks with hot milk, return to the pan, and whisk over heat until thickened. Stir in the softened gelatin and let cool slightly.
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7
Make the Italian meringue: Boil the remaining sugar with a splash of water to 121°C. Meanwhile, whip egg whites to soft peaks. Pour the hot syrup over the whites in a steady stream while whisking until cool and glossy. Fold this meringue into the warm pastry cream to complete the Crème Chiboust.
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8
Fill the small choux buns: Poke a small hole in the bottom of each bun and pipe in a portion of the Crème Chiboust.
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9
Make the caramel: Cook sugar and water in a pan until it reaches a deep amber color. Carefully dip the tops of the filled choux buns into the caramel, then place them caramel-side down on a silicone mat to harden into flat, shiny discs.
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10
Assemble: Dip the bottom of the glazed choux buns into the remaining caramel and 'glue' them onto the choux border of the puff pastry base.
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11
Fill the center of the cake with the remaining Crème Chiboust, smoothing the top.
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12
Final touch: Pipe the whipped heavy cream over the center using a Saint-Honoré nozzle (a special U-shaped tip) to create the traditional chevron pattern. Serve within a few hours for the best texture.
💡 Chef's Tips
Always use high-quality European-style butter for the puff pastry and choux to ensure the best flavor. When making caramel, have a bowl of ice water nearby to dip the bottom of the pan in case it starts to darken too quickly. Ensure your Crème Chiboust is still slightly warm when folding in the meringue to prevent gelatin lumps. If you don't have a Saint-Honoré nozzle, a large star tip can create a beautiful alternative ruffled effect. Avoid making this on a very humid day, as the caramel will absorb moisture and become sticky.
🍽️ Serving Suggestions
Pair with a glass of chilled Demi-Sec Champagne or a sweet Sauternes to complement the vanilla notes. Serve with a side of fresh raspberries or a tart raspberry coulis to cut through the richness. A hot cup of Earl Grey tea provides a lovely floral contrast to the caramelized sugar. Present the cake whole at the table before slicing with a serrated knife to preserve the delicate layers.