JojoM

Showstopper vanilla–caramel Saint-Honoré with crisp puff pastry, caramel-dipped choux puffs, silky vanilla cream and clouds of vanilla mascarpone whipped cream.
This Vanilla Caramel Saint-Honoré Crown is a true French showpiece—a celebration of crisp puff pastry, caramel-dipped choux puffs and silky, fragrant vanilla creams. It’s the kind of dessert that instantly transforms any table into a patisserie window display 😍. With its contrast of textures and layers of flavour, this classic is well worth the effort for birthdays, holidays or any special gathering.
Inspired by the traditional Saint-Honoré, this version combines buttery puff pastry, deep-amber caramel, velvety vanilla pastry cream and lush mascarpone whipped cream. The flavours are balanced and elegant: the bitterness of caramel, the warmth of vanilla and the lightness of whipped cream all come together to create a dessert that tastes as stunning as it looks.
Even though it appears elaborate, each component can be made ahead—a huge advantage for planning. The pastry cream chills beautifully, the choux puffs stay crisp once dipped and the puff pastry base can be baked hours in advance.
Every element uses classic techniques from French pâtisserie—laminated dough, choux, caramel and creams—making it both a challenge and a delight for passionate bakers.
Achieving a bakery-worthy result comes down to technique and attention to temperature:
These small details elevate your Saint-Honoré from homemade to haute-pâtisserie.
Once your puff pastry is ready, you’ll prepare:
Assembly is a joyful final step—spreading pastry cream, piping whipped cream swirls, then crowning the dessert with caramel-glazed puffs that catch the light beautifully.
Whether you’re hosting a dinner party, marking a birthday or simply wanting to create a dessert that makes everyone gasp, this Saint-Honoré delivers. Rich, creamy, airy and crisp all at once, it brings together everything people love about French desserts.
Serve chilled and enjoy the harmony of the caramel crunch with the soft, fragrant creams—truly unforgettable.
Showstopper vanilla–caramel Saint-Honoré with crisp puff pastry, caramel-dipped choux puffs, silky vanilla cream and clouds of vanilla mascarpone whipped cream.

Use high-fat butter for the puff pastry to keep the layers crisp and flaky.
Chill the puff pastry thoroughly between folds to prevent the butter from melting into the dough.
Bake the puff pastry base until deeply golden so it stays crisp under the cream.
Cook the caramel to a deep amber for a bitter-sweet flavour that balances the rich creams.
Keep the choux puffs dry and crisp before dipping in caramel to avoid sogginess.
Assemble close to serving time for the best contrast between crisp pastry and soft cream.
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Make the beurre manié by combining butter and flour, then chill.
Prepare the détrempe, chill, then enclose the beurre manié.
Give the dough the required turns, resting between each.
Roll to 2 mm thickness and cut a 16 cm circle.
Infuse milk, cream and vanilla beans.
Whisk yolks, sugar, custard powder and flour.
Temper with hot milk and cook until thickened.
Add cocoa butter, gelatin, butter and mascarpone.
Heat milk, trimoline, salt and butter.
Add flour and cook to form a panade.
Beat in eggs gradually until glossy.
Pipe and bake choux puffs.
Combine sugar, nougat, glucose and water.
Cook to deep amber caramel.
Dip choux puffs and let set.
Combine cream, mascarpone, sugar and vanilla.
Whip to soft–medium peaks.
Bake the puff pastry circle until golden.
Pipe pastry cream in the centre.
Pipe domes of whipped cream.
Arrange caramelised choux puffs.
9/18/2025
Used store-bought puff pastry and it still turned out amazing.
6/2/2025
A project but worth it! Base stayed crisp and caramel added great flavour.
4/10/2025
Made this for a birthday and it looked like something from a pâtisserie.
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Serving Size: 1 slice (1/10)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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