St. Honoré cake
|Place of origin||France|
|Main ingredients||Puff pastry, choux pastry, cream puffs, caramelized sugar, chiboust cream, whipped cream|
|Cookbook: St. Honoré Cake Media: St. Honoré Cake|
The St. Honoré cake is named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), bishop of Amiens. It was invented in 1847 at the Chiboust bakery on Rue Saint-Honoré in Paris.
This classic French dessert is a circle of puff pastry at its base with a ring of pâte à choux piped on the outer edge. After the base, baked small cream puffs are dipped in caramelized sugar and attached side by side on top of the circle of the pâte à choux. This base is traditionally filled with crème chiboust and finished with whipped cream using a special St. Honoré piping tip.
- "Thank The Patron Saint Of Bakers For This Cake Today". NPR. 16 May 2012. Retrieved 27 August 2016.
- "Les meilleurs Saint-Honoré de Paris". L'Express (in French). 2 May 2013. Retrieved 27 August 2016.
- Baking and Pastry Fundamentals, Johnson & Wales University College of Culinary Arts International Baking and Pastry Institute