Saint-Honoré classique

Name: Saint-Honoré classique
Total time: 180 min
Yield: Serves 8
Cuisine: Île-de-France
Ingredients: 1 sheet of puff pastry; Choux pastry (200 g / 1⅔ cups flour, 160 ml / ⅔ cup water, 80 g / 5½ tbsp butter, 3 eggs); Pastry cream (500 ml / 2 cups milk, 4 yolks, 80 g / ⅓ cup + 1 tbsp sugar, 40 g / ⅓ cup cornstarch, vanilla); 200 g (1 cup) sugar + 50 ml (3½ tbsp) water; 300 ml (1¼ cups) heavy cream + 30 g (¼ cup) powdered sugar

Classic Saint-Honoré cream puff cake

⏱ 180 minServes 8Hard520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

1puff pastry
Choux pastry200 g (7 oz) flour, 160 ml (⅔ cup) water, 80 g (3 oz) butter, 3 eggs
Crème pâtissière500 ml / 2 cups milk, 4 yolks, 80 g / ⅓ cup + 1 tbsp sugar, 40 g / ⅓ cup cornstarch, vanilla
200 g (7 oz)sugar + 50 ml / 3½ tbsp water
300 ml (1¼ cups)heavy cream + 30 g / ¼ cup powdered sugar

1 puff pastry
Choux pastry 200 g (7 oz) flour, 160 ml (⅔ cup) water, 80 g (3 oz) butter, 3 eggs
Crème pâtissière 500 ml / 2 cups milk, 4 yolks, 80 g / ⅓ cup + 1 tbsp sugar, 40 g / ⅓ cup cornstarch, vanilla
200 g (7 oz) sugar + 50 ml / 3½ tbsp water
300 ml (1¼ cups) heavy cream + 30 g / ¼ cup powdered sugar

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Stainless steel saucepan

Digital kitchen scale

Electric oven

Medium bowl

Parchment paper

03 — Method

Roll the puff pastry into a 22 cm (8½ in) disk, prick it and bake for 20 minutes at 200°C (400°F).Making it from scratch? See the choux pastry — ≈ 25 min
Make the choux pastry and pipe 16 puffs onto a baking sheet.
Bake for 25 minutes at 180°C (350°F).
Make the pastry cream and let cool.
Caramel: cook the sugar and water until amber.
Dip the top of each puff in the caramel.
Stick them in a circle around the edge of the pastry disk.
Pipe pastry cream into the puffs.
Whip the cream with the powdered sugar.
Pipe the whipped cream into the center with a star tip.
Refrigerate until serving.