Saint-Honoré by Éric Kayser : A Classic French Pastry

The Saint-Honoré is a masterpiece of French pastry, named after the patron saint of bakers. This exquisite dessert combines layers of puff pastry, choux pastry, caramel, pastry cream, and whipped cream for a truly indulgent experience. Follow this recipe to recreate this iconic dessert in your own kitchen.

Servings: 6 to 8

Preparation Time: 35 minutes

Baking Time: 35 minutes

Difficulty Level: Advanced

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Ingredients

For the Puff Pastry:

• 10.5 oz (300 g) all-butter puff pastry (homemade or store-bought, fresh or frozen, unrolled)

For the Choux Pastry:

• 1/3 cup (2.7 fl oz / 80 ml) whole milk
• 1/3 cup (2.7 fl oz / 80 ml) water
• 1 teaspoon granulated sugar
• 1/2 cup (1 stick / 120 g) unsalted butter
• 1/2 teaspoon salt
• 1 1/4 cups (160 g) sifted all-purpose flour
• 3 large eggs

For the Pastry Cream:

• 6 tablespoons (75 g) granulated sugar
• 2 large egg yolks
• 1/4 cup (30 g) cornstarch
• 1 1/4 cups (10 fl oz / 300 ml) whole milk
• 1 vanilla bean, split and scraped
• 3 tablespoons (45 g) unsalted butter

For the Caramel:

• 3/4 cup (150 g) granulated sugar
• 1/4 cup (2 fl oz / 50 ml) water

For the Whipped Cream:

• 3/4 cup (7 fl oz / 200 ml) heavy whipping cream
• 2 tablespoons (20 g) powdered sugar
• 1/2 vanilla bean, split and scraped

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Instructions

Step 1: Prepare the Pastry Cream

1. In a mixing bowl, whisk together the egg yolks and sugar until pale. Add the cornstarch and mix well.
2. In a saucepan, heat the milk with the scraped vanilla bean until just simmering.
3. Gradually pour the hot milk over the egg mixture while whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened (about 5 minutes).
5. Transfer to a bowl, cover with plastic wrap touching the surface, and let cool.

Step 2: Prepare the Choux Pastry

1. In a saucepan, combine water, milk, sugar, butter, and salt. Heat over medium heat until the butter melts.
2. Remove from heat and add the flour all at once. Stir vigorously.
3. Return to low heat and cook, stirring, until the dough pulls away from the sides.
4. Let cool slightly, then add eggs one at a time, mixing well after each addition.
5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Transfer choux pastry to a piping bag.

Step 3: Assemble the Base and Bake

1. Roll out the puff pastry to 1/8-inch (3 mm) thick. Cut out a 9-inch (22 cm) circle and place it on the baking sheet.
2. Pipe a ring of choux pastry along the edge of the puff pastry.
3. Pipe 20 small choux puffs (about 1.5 inches / 3-4 cm wide) onto a separate lined baking sheet.
4. Bake the choux puffs for 15 minutes, then remove from the oven.
5. Continue baking the puff pastry base with the choux ring for another 20 minutes, until golden brown.

Step 4: Fill the Choux Puffs

1. Using a small piping tip, make a hole in the bottom of each choux puff.
2. Fill a piping bag with the cooled pastry cream and pipe it into each puff.

Step 5: Prepare the Caramel

1. In a heavy-bottomed saucepan, combine sugar and water.
2. Cook over high heat, swirling the pan occasionally, until the sugar dissolves and turns light amber.
3. Dip the tops of the filled choux puffs in the caramel and place them upside down on parchment paper to harden.
4. Dip the bottoms of the choux puffs in caramel and attach them to the choux ring on the pastry base.

Step 6: Prepare the Whipped Cream and Finish

1. Whip the heavy cream with powdered sugar and vanilla seeds until stiff peaks form.
2. Transfer to a piping bag fitted with a Saint-Honoré tip and pipe decorative chevrons in the center of the cake.
3. Garnish with a few extra caramelized choux puffs and serve immediately.

Enjoy your homemade Saint-Honoré !