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Le Chaudron recipe
Saint-honoré crème chiboust
Saint-Honoré cake with chiboust cream
⏱ 120 minServes 8Hard420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1sheet puff pastry (230 g / 8 oz)
250 g (9 oz)choux pastry
500 ml (2 cups)milk
6eggs
150 g (5 oz)sugar
40 g (1½ oz)flour
200 g (7 oz)sugarfor the caramel
- 1 sheet puff pastry (230 g / 8 oz)
- 250 g (9 oz) choux pastry
- 500 ml (2 cups) milk
- 6 eggs
- 150 g (5 oz) sugar
- 40 g (1½ oz) flour
- 200 g (7 oz) sugar for the caramel
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Roll the puff pastry into a disk and bake at 180°C (350°F) for 15 minutes until golden.Making it from scratch? See the choux pastry — ≈ 25 min
- Pipe small choux puffs onto a baking sheet and bake for 20 minutes until puffed and dry.
- Make a pastry cream: cook the milk with the yolks, sugar and flour for 5 minutes, whisking, until thick.
- Beat the whites and fold into the warm pastry cream to make the chiboust.
- Make an amber caramel, dip the tops of the puffs and stick them around the edge of the pastry.
- Pipe the chiboust into the center in waves and refrigerate until serving.
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