Saint Honoré cake
The Saint Honoré cake is a famous example of French patisserie. It consists of a puff pastry base surrounded by a ring of caramel-coated choux puffs and topped with whipped cream (Chantilly).
It is a bit tricky to make, but this recipe gives you all the hints you need.
It is a bit tricky to make, but this recipe gives you all the hints you need.
62,1834.5/5 for 21 ratings
Last modified on: April 14th 2013
For 1 Saint Honoré cake, you will need:
- 1
150 g Puff or flaky pastry (pâte feuilletée) - 2
30 g icing sugar - 3
350 g Confectioner's custard (Crème pâtissière, or French pastry cream) - 4
350 g Choux pastry (pâte à choux) - 5
200 g caster sugar - 6
200 g Chantilly cream - Total weight: 1,280 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 2 hours 6 min. | 45 min. | 2 hours 51 min. |
Keeping:
A few hours in the fridgeAt what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 10 min.
Preheat the oven to 430°F (220°C).
Cut a circle of puff pastry 26 cm (10 inches) in diameter and prick all over with a fork or pique-vite (pastry pricker).
Cut a circle of puff pastry 26 cm (10 inches) in diameter and prick all over with a fork or pique-vite (pastry pricker).
Stage 2 - 10 min.
Cover with cooking parchment, weigh this down with a wire rack (to prevent the pastry swelling up) and bake in the oven. You can also cook it between two baking sheets.
Stage 3 - 3 min.
Once the pastry is starting to brown and is almost cooked, take it out of the oven and remove both the wire rack and the paper. Sprinkle icing sugar over the top and put it back in the oven...
Stage 4 - 5 min.
...for a few minutes, until the top caramelizes (if necessary, finish this under the grill).
Leave to cool on a wire rack.
Leave to cool on a wire rack.
Stage 5 - 36 min.
Stage 6 - 30 min.
Prepare 350 g Choux pastry (pâte à choux) and pipe in small heaps about 1.5 cm (3/4 inch) in diameter using a forcing bag .
Stage 7 - 5 min.
Flatten the points with a tea spoon dipped in milk to make the puffs nice and round.
Stage 8 - 20 min.
Once the puffs are cooked, leave them to cool.
Stage 9 - 10 min.
Prepare a light caramel with 200 g caster sugar.
Stage 10 - 2 min.
Stand the pan of caramel on a folded cloth.
Stage 11
Dip the rounded side of a choux puff into the caramel...
Stage 12
And place on a baking sheet (covered with a sheet of cooking parchment), caramel side downwards.
Stage 13 - 40 min.
Do this with all the puffs then put the caramel to keep hot.
Fill the puffs with confectioner's custard, without turning them over.
Fill the puffs with confectioner's custard, without turning them over.
Stage 14
Turn a filled puff the other way up, hold by the top (the set caramel side) and dip the bottom into the liquid caramel...
Stage 15
Then stick this around the outside of the pastry circle and hold in place for a few seconds until the caramel sets.
Do this with the other puffs until you have completed the ring around the Saint Honoré.
Do this with the other puffs until you have completed the ring around the Saint Honoré.
Stage 16
You can put a puff in the centre for added artistic effect if you wish.
Stage 17
Fill the space with rosettes of whipped cream.
Stage 18
You can pipe small rosettes of cream around the outside, between the puffs, as a finishing touch.
Refrigerate before serving.
Refrigerate before serving.
Remarks
This recipe needs a lot of work, so it is a good idea to be organised and to prepare the elements that can wait in advance, as far as possible: puff pastry circle, confectioner's custard and choux puffs (you can even fill these).
Once you keep to the basic principle (puff-pastry base, choux pastry around it and cream filling) you can vary this in many different ways: by changing the cream, for example. Give free rein to your imagination.
Once you keep to the basic principle (puff-pastry base, choux pastry around it and cream filling) you can vary this in many different ways: by changing the cream, for example. Give free rein to your imagination.
Nutritional information
How much will it cost?
- For 1 Saint Honoré cake : 4.54 €
And to drink?: A sweet white wine, such as a Loupiac.
Source
Home made.More recipes?
This recipe uses (among others) | Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Pear and lime meringue pie, Pistachio cream, St Tropez tart, Strawberries with mint and cream, Strawberry Verveine Tart , ... All |
| Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Valay-Brest, Gougères, Pets de nonne, Paris-Brest, Chouquettes, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Milk rolls, Nougat, Four quarters, Tarte Normande, Tiramisu, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Millefeuille, Belle-helene in a glass, Pear charlotte, Coupe Augustin, Pavlova, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.