Saint-Honoré

Name: Saint-Honoré
Prep time: 90 min
Cook time: 50 min
Total time: 140 min
Cuisine: French
Ingredients: 200 g all-butter puff pastry; 1 quantity pâte à choux; 300 g crème pâtissière; 200 g caster sugar; 60 ml water; 300 ml double cream; 30 g icing sugar; 1 tsp vanilla extract

Choux and caramel cream cake

Gâteau Saint-Honoré: Parisian choux crown with caramel and whipped cream

Features:Vegetarian

Cuisine:

French

The Saint-Honoré, named after the patron saint of bakers and created in a pâtisserie on the rue Saint-Honoré in Paris around 1850, is a celebration cake for christenings and saints' days: a puff pastry disc ringed with choux, a crown of caramel-dipped cream puffs and a centre of piped vanilla cream. It is a project, but each part is simple. The common mistake is touching the caramel, which burns badly. Chef's tip: dip the puffs top-down into the caramel and set them upside down on baking paper, so the tops dry flat and glassy.

Total time: 140 min
Difficulty: hard
Serves: 8

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Ingredients

Serves8

7 oz all-butter puff pastry
1 quantity pâte à chouxabout 450 g, from 4 eggs
10 ½ oz crème pâtissièrechilled

For the caramel

7 oz caster sugar
¼ cup water

For the cream

1 ¼ cups double creamvery cold
1 oz icing sugar
1 tsp vanilla extract

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Method

0/6 done

Step 1: Heat the oven to 400°F (350°F fan). Roll the 7 oz all-butter puff pastry 3 mm thick and cut a 22 cm disc. Put it on a lined tray and prick all over.
10 min
Step 2: Pipe a ring of 1 quantity pâte à choux 1 cm inside the edge of the disc, and pipe about 20 walnut-sized puffs on a second lined tray.
15 min
Step 3: Bake both for 25–30 minutes until puffed, deep golden and dry; do not open the oven for the first 20 minutes. Make a small hole in the base of each puff and cool.
35 min
Step 4: Whisk the 10 ½ oz crème pâtissière smooth and pipe it into the puffs through the holes.
10 min
Step 5: Boil the 7 oz caster sugar and ¼ cup water without stirring until a deep amber caramel. Take off the heat and, holding each puff by its base, dip the top into the caramel and set upside down on baking paper. Dip the bases of the rest and stick them all round the choux ring.
10 min
Step 6: Whip the 1 ¼ cups double cream with the 1 oz icing sugar and 1 tsp vanilla extract to firm peaks and pipe in the centre with a star or Saint-Honoré nozzle. Chill and eat the same day.
10 min

Nutrition per serving

Calories: 480 kcal
Protein: 6 g
Carbs: 44 g
Fat: 32 g
Fibre: 1 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does saint-Honoré take?: About 140 minutes in total: 90 minutes to prepare and 50 minutes to cook.
How many people does it serve?: 8 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegetarian?: Yes. It has no meat or fish.
What can I use instead of caster sugar?: Caster sugar, same amount.
What can I use instead of double cream?: Whipping cream, same amount (less rich; whips softer).

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