Saint Honore is a classic French pastry that has been enjoyed for centuries. It is a unique and delicious treat with a light and fluffy texture and rich and creamy flavor.
Brief History and Origin
The origin of Saint Honore can be traced back to 16th-century France. At the time, it was customary for chefs to create pastries in honor of saints or religious figures. Claude Gellée, also known as Le Lorrain, created this particular pastry in honor of St Honoré, the patron saint of bakers and pastry chefs.
Saint Honore – The Recipe
- Preparation Time: 1 hr 30 mins
- Cooking Time: 1 hr
- Total time: 2 hr 30 mins
- Servings: 8
Ingredients
For the choux pastry
- 125ml whole milk
- 100g unsalted butter, cut into small cubes
- 175g all-purpose flour
- 1 tsp. caster sugar
- 4 eggs
For the filling
- 200ml vanilla custard
- 300ml heavy cream
- 50ml orange liqueur
- 100g caster sugar
- 200g raspberries, strawberries, blackcurrants, and blackberries
Instructions
For the choux pastry
- Prepare the oven and preheat it to 180 degrees C. also, prepare two baking trays by lining them with baking paper.
- Pour 125ml water into a saucepan over high heat, add sugar, butter, and milk, and heat until butter melts. Then add flour and whisk firmly using a wooden spatula for 1 minute.
- Remove from heat, transfer the mixture to the bowl of a stand mixer, and mix for another 1 to 2 minutes. Add eggs, one by one, while beating until all the eggs are added and the mixture becomes shiny and consistent.
- When pastry dough is ready, place it in the piping bag fixed with a large nozzle and pipe a spiral of 24cm diameter and 1cm deep in one of the baking trays.
- Pipe the remaining pastry dough on the other baking tray into small, equal-sized balls. Smooth any sharp peaks on the tops of the balls using a moist finger.
- Place both baking trays in the oven and bake for 20 to 25 minutes or until the color turns golden brown. Remove from oven and allow to rest to cool slightly.
- To release the steam, puncture the sides of the little buns with a small, sharp knife. Repeat the process with the extensive pastry base.
For the filling
- In a bowl, add cream and custard, beat until soft peaks appear, pour in orange liqueur, and whisk until peaks become stiff; transfer 1/3 of the mixture to the piping bag fixed with a small nozzle.
- Pierce the bases of 16 of the little choux buns with a small sharp knife, insert the piping bag nozzle, and fill each bun with cream.
- In a frying pan over high heat, melt the sugar and caramelize it to a light golden-brown color; ensure to swirl, but do not stir.
- Working briskly, dip and cover the tops of each cream-filled choux bun with caramel, then place them back on the plate to set.
- Arrange the choux pastry base on a serving platter. Cover the base of the pastry with quenelles of the remaining cream. Arrange the caramel-topped choux buns around the perimeter of the base of the pastry, fill the center with the soft fruit and serve.
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Gateau St. Honoré with Salted Caramel: The classic Saint Honoré choux pastry filled with custard and topped with Creme Chantilly and salted caramel. It is sweet and salty and has that rich dark flavor from the caramel.
- St. Honoré Cream Puff Cakes with Diplomat Cream & Caramel: The choux filled with diplomat cream and the white chocolate whipped cream and caramel on top make this phenomenal Saint Honoré puff cake. It is such a delicious dessert to have!
- Chocolate St. Honoré Cake: This Saint Honoré inspired cake has layers of puff pastry with profiterole choux filled with chocolate custard and whipped cream on top. We love the interpretation of such a classic dish into the cake.
- Strawberry gâteau St Honoré: The traditional Saint Honoré topped with fresh strawberries is delicious. The freshness of the strawberries cut through the sweetness of the cream and the flaky, buttery pastry base.
- Raspberry and Pistachio Saint Honoré: The raspberry and pistachio Saint Honoré have pure pistachio paste in the pastry cream and raspberry powder to make jelly for decorating each choux bun. Moreover, the choux buns with molten caramel and raspberry jelly are heavenly.
