description Saint-Honoré Overview
The Saint-Honoré is a French composed pastry named for Saint Honoratus, the patron saint associated with bakers and pastry cooks. It traditionally combines a round base of puff pastry or shortcrust with a ring of choux pastry, caramel-coated cream puffs, and a rich cream filling. The dessert is generally linked to the Parisian pastry cook Chiboust in the nineteenth century, and its assembly showcases several foundational French pastry techniques in one finished cake.
insights Ranking position
Saint-Honoré ranks #19 of 126 in the Pastry ranking, behind Tarte au Citron, ahead of Belgian Waffle.
help Saint-Honoré FAQ
What pastries are combined in a Saint-Honoré?
Saint-Honoré combines a pastry base with a ring of choux and individual cream puffs. The puffs are usually attached with caramel and arranged around a central cream filling.
Who was the Saint-Honoré pastry named after?
It is named for Saint Honoratus, traditionally regarded as a patron saint of bakers and pastry cooks. The dessert also shares its name with Paris's Rue Saint-Honoré.
What cream is traditionally used in Saint-Honoré?
Crème Chiboust, made by lightening pastry cream with meringue, is a traditional filling. Modern pastry shops may substitute whipped cream, diplomat cream, or another stabilized cream.
Why are the cream puffs on Saint-Honoré coated in caramel?
The cooked caramel gives the choux buns a crisp, glassy top and helps secure them to the base. It also provides a bitter-sweet contrast to the soft cream.
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