Classic Saint-Honoré: A Symphony of Cream and Crispy Caramel
Crafting the Authentic French Dessert, Saint-Honoré
Experience the elegance of the French dessert, Saint-Honoré, right in your own kitchen! Traditionally featuring a unique ‘Crème à la Saint-Honoré’ – a blend of Italian meringue and crème pâtissière – this recipe offers a simplified, lighter version. We’ll use fresh, whipped cream for a delightful contrast to the crisp choux pastry and rich caramel. Perfect for impressing guests or treating yourself to a taste of Parisian patisserie.
Caramel Syrup- 250g Sugar
- 50g Corn Syrup
- 75g Water
Choux Pastry (for 1 x 20cm Tart Base)- 150g Water
- 67g Butter
- 1 pinch Salt
- 90g Cake Flour
- 150g Eggs (approx. 3 large)
Whipped Cream Filling- 250g Cold Heavy Cream
- 25g Sugar
Tart Base- 1 x Baked 20cm Tart Shell
- 150g Water
- 67g Butter
- 1 pinch Salt
- 90g Cake Flour
- 150g Eggs (approx. 3 large)
Whipped Cream Filling- 250g Cold Heavy Cream
- 25g Sugar
Tart Base- 1 x Baked 20cm Tart Shell
- 1 x Baked 20cm Tart Shell
Cooking Instructions
Step 1
In a saucepan, combine water, butter, and salt. Heat over medium heat until the butter is fully melted and the water begins to boil. Reduce the heat to low.
Step 2
Add the sifted cake flour all at once and stir vigorously with a spatula until the mixture forms a cohesive dough that pulls away from the sides of the pot. Cook for 1-2 minutes to ‘sear’ the flour, creating a thin film on the bottom of the pan.
Step 3
Transfer the dough to a mixing bowl and let it cool slightly. Gradually add the eggs, one at a time, mixing well after each addition with a hand mixer or whisk until a smooth, glossy batter forms. Aim for a consistency that holds its shape but is not too stiff. (Use approximately 150g of beaten egg).
Step 4
The finished choux batter should be smooth and shiny. It should form a ‘V’ shape when a spoonful is lifted, with the tip gently curving over. Be careful not to overmix, as this can result in tough choux puffs.
Step 5
Using a piping bag, pipe out the choux pastry for the tart base, ring shapes, and small profiteroles. Bake in a preheated oven at 160°C (320°F) for at least 30 minutes, or until the choux puffs are golden brown and firm. Avoid opening the oven door for the first 10-15 minutes of baking.
Step 6
Whip the cold heavy cream with sugar until stiff peaks form. Carefully make a small hole in the bottom of each mini profiterole using a skewer or the tip of a knife. Fill each profiterole with the whipped cream using a piping bag.
Step 7
Traditionally, Saint-Honoré involves piping the choux pastry directly onto the tart base and baking them together. However, this adapted recipe uses a pre-baked tart shell. We’ll attach the baked choux puffs and rings using caramel. (Tip: If you prefer to bake them together, pipe the tart dough onto the base of the tart shell, then pipe choux pastry around the edges and on top before baking. Then, separately bake the rings and mini profiteroles to fill with cream.) Refer to @6888914 for tart making instructions.
Step 8
To make the caramel, combine sugar, corn syrup, and water in a saucepan over medium heat. Watch as it begins to caramelize around 180°C (356°F). Once it reaches a deep amber color and the bubbling subsides, remove the pan from the heat. You can adjust the color to your preference, but avoid burning it. Since the caramel continues to cook from residual heat, plunging the pan into an ice bath is a good way to stop the cooking process quickly.
Step 9
Prepare a silicone mat or parchment paper. Dip the tops of the cream-filled mini profiteroles into the warm caramel and place them upside down on the prepared mat to cool and harden. Once cooled, invert them again, dip the bottoms in caramel, and arrange them around the baked tart shell. You can cover the entire tart with the caramel-coated choux, or leave some spaces to pipe additional cream for a decorative effect, as shown.
Step 10
For an extra touch, sprinkle some toasted almond slivers decoratively. Finally, use a piping bag fitted with a decorative tip (like a star or rosette tip) to pipe beautiful swirls of cream onto the tart base. Your stunning Saint-Honoré is now complete! Enjoy this delightful creation.
