Saint-Honoré — The Classic French Caramel Cream Crown
Sébastien Gaudard, adapted by JojoM
Golden puff pastry crowned with caramel-glazed choux, filled with crème légère and Chantilly cream—an elegant homage to the patron saint of bakers.
Saint-Honoré — The Classic French Caramel Cream Crown 🥐✨
The Saint-Honoré cake is the ultimate ode to French pastry artistry — a masterpiece that unites flaky puff pastry, airy choux buns, silky crème légère, and delicate Chantilly cream. Named after Saint Honoratus, the patron saint of bakers, this dessert captures the very soul of Parisian patisserie. 🇫🇷
The Legacy of Saint-Honoré 🕯️
Originating in 19th-century Paris, this regal creation was born at Chiboust Bakery on Rue Saint-Honoré. It quickly became a symbol of celebration — elegance on a plate, crowned with caramel-glazed puffs that glisten like jewels. Each component brings its own texture: crisp pastry, creamy heart, and that irresistible caramel snap.
The Craft Behind the Crown 👨🍳
Every element of the Saint-Honoré requires patience and precision. The pâte à choux must be light yet firm enough to hold the cream, while the puff pastry base provides the flaky foundation. The crowning glory — those caramel-dipped choux — adds a stunning shine and a satisfying crunch.
Inside, the crème légère (a lightened pastry cream) balances indulgence with airiness, and the Chantilly cream, piped with a Saint-Honoré nozzle, creates those signature sweeping peaks. The final touch — a sprinkle of almond flakes — adds warmth and contrast.
A Celebration of Texture & Technique 💫
One bite reveals everything that makes French pastry magical:
- Flaky puff pastry that melts into buttery layers
- Golden choux with caramel tops that crack delightfully
- Velvety crème légère and whipped Chantilly clouds inside
The caramel should be cooked to 158°C — the precise point where golden amber flavor meets shine and crunch. And remember, this cake must be enjoyed the same day it’s assembled to preserve its ethereal contrast of crisp and creamy.
Serving Notes 🍰
Serve chilled but not cold — around 10°C brings out the best textures. Pair with espresso or a glass of sparkling wine for that true Parisian finish. Whether prepared for a celebration or as a personal triumph, Saint-Honoré remains a showstopper that reminds us why pastry is both an art and a devotion. ❤️
Adapted from Sébastien Gaudard by JojoM — honoring timeless French craftsmanship and modern home pâtisserie spirit.
Saint-Honoré — The Classic French Caramel Cream Crown
Sébastien Gaudard, adapted by JojoMGolden puff pastry crowned with caramel-glazed choux, filled with crème légère and Chantilly cream—an elegant homage to the patron saint of bakers.
Chef's Tips
The caramel must reach 158°C for the perfect amber glaze.
Fill and assemble the cake the same day for best texture.
Keep the Chantilly cream chilled at 4°C before piping.
Tools Used
Piping Bag
Rolling Pin
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Ingredients
Crème Chantilly
Crème Pâtissière
Crème Légère
Pâte à Choux
Boiled Sugar
Instructions
Crème Chantilly
- 1
Whip the chilled cream and sugar until light and airy.
- 2
Refrigerate until needed.
Crème Pâtissière
- 1
Bring milk, cream, and vanilla to a boil.
- 2
Whisk sugar, cornflour, and yolks separately, then temper into hot mixture.
- 3
Simmer for 30 seconds, whisking continuously.
- 4
Remove from heat, add butter, and mix until smooth.
- 5
Cover with plastic wrap and chill for 2 hours.
Crème Légère
- 1
Remove vanilla pod and smooth out the chilled crème pâtissière.
- 2
Fold in Chantilly cream gently to lighten.
Pâte à Choux
- 1
Boil milk, water, sugar, salt, and butter together.
- 2
Add sifted flour and mix over heat to form a dough.
- 3
Transfer to mixer and beat in eggs gradually.
- 4
Pipe with round nozzle and chill.
Cake Assembly
- 1
Roll puff pastry into a disc and pipe a choux ring near the edge.
- 2
Pipe small choux balls on baking paper.
- 3
Bake both at 190–200°C for 25–30 minutes until golden.
- 4
Cool, then fill choux and ring with crème légère.
- 5
Dip tops in boiled sugar and attach around the ring.
- 6
Fill center with crème légère and pipe Chantilly on top using Saint-Honoré nozzle.
- 7
Garnish with roasted almond flakes.
Comments & Reviews
Marie
10/14/2025
Absolutely divine! The caramel glaze was so satisfying to crack.
Luca
10/17/2025
Took some time but worth every minute—light cream and crisp choux!
Sophie
10/19/2025
I made mini versions for a party and they were a hit.
Nutrition Facts
Serving Size: 1 slice (1/6 cake)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
