St. Honoré cake
|Place of origin||France|
|Created by||M. Chiboust|
|Main ingredients||Puff pastry, choux pastry, cream puffs, caramelized sugar, chiboust cream, whipped cream|
The St. Honoré cake, also known as St. Honoratus cake, is a pastry 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.
- Vitz, Evelyn (2016-01-12). A Continual Feast: A Cookbook to Celebrate the Joys of Family & Faith throughout the Christian Year. Ignatius Press. ISBN 9781681490052.
- Prichep, Deena (2012-05-16). "Thank The Patron Saint Of Bakers For This Cake Today". NPR. Retrieved 2017-06-25.
- Pytel, Gilbert (2013-05-02). "Les meilleurs Saint-Honoré de Paris". L'Express (in French). Retrieved 2017-06-25.
- Baking and Pastry Fundamentals. Johnson & Wales University. 2000. ISBN 9780787274078.
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