🎂 Saint-Honoré Cake Recipe
A French patisserie classic with caramel-glazed choux, a crisp tart base, and silky Chiboust cream.
📝 Ingredients
🔹 For the Shortcrust Pastry Base (Pâte Brisée):
• 125 g all-purpose flour
• 60 g unsalted butter (cold, cubed)
• A pinch of salt
• 2–3 tbsp cold water
🔹 For the Choux Pastry (Pâte à Choux):
• 125 ml water
• 50 g unsalted butter
• 1 pinch of salt
• 75 g all-purpose flour
• 2 eggs (room temperature)
🔹 For the Caramel (to glaze the choux):
• 100 g granulated sugar
• 1–2 tbsp water
• A few drops of lemon juice (optional – prevents crystallization)
🔹 For the Crème Chiboust:
Pastry Cream:
• 250 ml milk
• 1 egg yolk
• 50 g granulated sugar
• 20 g cornstarch
• 1 tsp vanilla extract
Italian Meringue:
• 2 egg whites
• 100 g sugar
• 30 ml water
🔹 For Decoration:
• 100 ml heavy cream (whipped, for piping)
• Optional: Fresh fruit, gold leaf, powdered sugar
👩🍳 Instructions
1️⃣ Make the Shortcrust Base:
1 Mix flour and salt in a bowl. Add butter and rub in until the mixture resembles coarse crumbs.
2 Add cold water little by little until a dough forms.
3 Wrap in plastic wrap and chill for 30 minutes.
4 Roll out and place into a tart ring or round baking dish. Prick with a fork.
5 Bake at 180°C (350°F) for about 20 minutes or until golden. Let cool.
2️⃣ Make the Choux Pastry:
1 In a saucepan, bring water, butter, and salt to a boil.
2 Add flour all at once and stir vigorously until it forms a smooth ball and pulls away from the sides.
3 Remove from heat and let cool slightly.
4 Add eggs one at a time, beating well after each addition.
5 Fill a piping bag and pipe small choux balls and a ring to go on the base.
6 Bake at 180°C (350°F) for 25–30 minutes until puffed and golden. Do not open the oven during baking.
3️⃣ Make the Pastry Cream:
1 Heat milk in a saucepan until just boiling.
2 In a separate bowl, whisk egg yolk, sugar, and cornstarch.
3 Slowly pour hot milk into the egg mixture while whisking.
4 Return to the pan and cook over medium heat, stirring, until thickened.
5 Remove from heat, add vanilla, and let cool completely.
4️⃣ Make the Italian Meringue:
1 Boil sugar and water to 115–118°C (240–245°F).
2 While it heats, whip egg whites until soft peaks form.
3 Slowly drizzle the hot syrup into the egg whites while continuing to whip.
4 Whip until glossy and cool.
5️⃣ Make the Crème Chiboust:
• Gently fold the cooled pastry cream into the Italian meringue. Keep chilled.
6️⃣ Make the Caramel:
1 In a clean saucepan, heat sugar, water, and lemon juice until it turns a golden amber.
2 Dip the tops of the small choux into the caramel and let set upside down on parchment.
⚠️ Be careful — hot caramel can burn.
7️⃣ Assemble the Cake:
1 Place the baked tart shell on a serving plate.
2 Attach the caramel-dipped choux balls around the edge using more caramel as glue.
3 Pipe or spoon the Crème Chiboust into the center of the tart base.
4 Decorate with piped whipped cream (use a Saint-Honoré or star tip).
5 Optionally add fruit, powdered sugar, or gold leaf for an elegant finish.
🥄 Serving Tips:
• Chill for at least 1 hour before serving.
• Best enjoyed the same day while the choux is still crisp and the cream is fresh.