Skip to content
Menu
St. Honoré
Dessert

St. Honoré

3 hServes 8Nutri-Score D€€€
from @whatveroeats2 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • puff pastry (ready-rolled, chilled)Fresh320 g
  • whole milkDairy500 ml
  • vanilla bean (split, seeds scraped)Spices1 piece
  • egg yolksDairy6 pieces
  • granulated sugarPantry120 g
  • cornstarchPantry40 g
  • butter (cubed, softened)Dairy50 g
  • waterOther125 ml
  • butter (for the choux)Dairy50 g
  • all-purpose flour (sifted)Grains75 g
  • eggs (beaten)Dairy2 pieces
  • saltSpices2 g
  • granulated sugar (for the caramel)Pantry200 g
  • heavy cream (cold)Dairy250 ml
  • white chocolate (chopped)Pantry150 g
  • vanilla bean (split, seeds scraped)Spices1 piece

per serving

Nutrition

549kcal

Carbs
60 g
Proteins
7 g
Fat
31 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl
  • Whisk
  • Baking tray
  • Piping bag
  • Oven
  • Stovetop
  • Kitchen thermometer

step by step

Method

  1. Bake the puff pastry base

    • Roll the puff pastry out and cut a round base.
    • Prick with a fork and bake at 180 °C until golden and crisp.
    • Cool completely on a rack.
    Step 1

  2. Make the vanilla pastry cream

    • Heat the milk with the vanilla bean and seeds.
    • Whisk the egg yolks with the sugar and cornstarch.
    • Pour the hot milk over the yolks, return to the pan and cook until thickened.
    • Off the heat, stir in the butter and cool, covered.
    Step 2

  3. Make the choux pastry

    • Bring the water, butter and salt to a boil.
    • Add the flour and stir until the dough pulls away from the pan.
    • Beat in the eggs gradually until smooth and glossy.
    Step 3

  4. Pipe and bake the choux

    • Pipe small choux buns onto a baking tray.
    • Bake at 180 °C until puffed and golden.
    • Cool, then fill with pastry cream.
    Step 4

  5. Coat the choux in caramel

    • Melt the sugar into a golden caramel.
    • Dip the top of each filled choux bun in the caramel.
    • Let set on a tray.
    Step 5

  6. Whip the vanilla ganache

    • Heat the cream with the vanilla bean and seeds.
    • Pour over the white chocolate and stir until smooth.
    • Chill, then whip until light and fluffy.
    Step 6

  7. Assemble the St. Honoré

    • Spread pastry cream over the puff pastry base.
    • Pipe the whipped ganache around the edge.
    • Arrange the caramel-coated choux on top.
    Step 7
Get Mezze