St Honore a Classic Parisian Dessert

This Parisian dessert is named after the patron saint of boulangers, Saint-Honoré, also known as Honoratus. The story goes that when Saint-Honoré was the bishop of Amiens, a baker’s peel (a flat wooden utensil used to move loaves of bread in and out of hot ovens) grew roots and transformed into a fruit tree! The dessert, invented in the 19th century in a Parisian pastry shop on the Rue Saint-Honoré, was initially a ring of cream puffs with pastry cream filling. It eventually morphed into its current day shape: a pastry disk filled with cream, covered with cream puffs, caramelized sugar and whipped cream. It is called a “master pastry” because it contains some of the fundamental recipes and methods taught in pastry school: puff pastry, pâte à choux, pastry cream and caramelized sugar. The cream filling is called Chiboust after the pastry shop in which the dessert was invented: it is a type of custard and egg white combination, sometimes flavored with zests like orange or vanilla. It is also worth noting that there exists a special piping tip called the St Honoré that has a distinct “V” shape: it allows the pastry-maker to set creamy designs on the cake!

Saint Honoré

Cookies user preferences
We use cookies to ensure you to get the best experience on our website. If you decline the use of cookies, this website may not function as expected.
Accept all
Decline all
Read more
These cookies are needed to make the website work correctly. You can not disable them.
Tools used to analyze the data to measure the effectiveness of a website and to understand how it works.
Google Analytics
Set of techniques which have for object the commercial strategy and in particular the market study.