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Saint-Honoré

A stunning dessert combining light choux pastry, rich Crème Chiboust, and caramel for a delightful experience.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert, Pastry
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pastry
  • 250 g Puff pastry Use homemade or store-bought. Choose a flaky crust.
  • 150 g Choux pastry Homemade recommended for best results.
For the Filling and Decoration
  • 500 ml Crème Chiboust Serve as the creamy filling.
  • Caramel for dipping Use for decorating the choux puffs.
  • Whipped cream for decorating Enhance presentation with whipped cream.

Method
 

Preparation
  1. Roll out the puff pastry to about 5mm thick and cut it into a round shape for the base. Bake in a preheated oven at 200°C (about 400°F) until golden brown, typically around 15-20 minutes.
  2. For the choux pastry, bring water, butter, and a pinch of salt to a boil in a saucepan. Add flour and stir vigorously until the mixture forms a ball. Allow to cool slightly before adding eggs, one at a time, until smooth.
Baking
  1. Pipe small rounds of choux pastry onto a baking sheet. Bake at 200°C until puffed and golden, around 20-25 minutes. Do not open the oven while baking.
Assembly
  1. Once the choux puffs are cool, fill each one with Crème Chiboust using a piping bag.
  2. Dip the tops of filled choux puffs in caramel and arrange them around the puff pastry base. Pipe remaining whipped cream in the center.

Notes

For best results, use cold ingredients and avoid overmixing the choux pastry. You can make the pastries a day in advance. Experiment with seasonal flavors in the filling.