Saint-Honoré Recipe
French · Dessert · 105 min total
A classic French dessert named after the patron saint of pastry chefs, featuring a base of pâte à choux topped with caramelized cream puffs and filled with diplomat cream.
60
min prep
min prep
45
min cook
min cook
8
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- For the pâte à choux (base and puffs): 1 cup water
- For the pâte à choux: 1/2 cup unsalted butter
- For the pâte à choux: 1/4 teaspoon salt
- For the pâte à choux: 1 cup all-purpose flour
- For the pâte à choux: 4 large eggs
- For the caramel: 1 cup granulated sugar
- For the caramel: 1/4 cup water
- For the diplomat cream: 2 cups whole milk
- For the diplomat cream: 1/2 cup granulated sugar
- For the diplomat cream: 4 large egg yolks
- For the diplomat cream: 1/4 cup cornstarch
- For the diplomat cream: 1 teaspoon vanilla extract
- For the diplomat cream: 1 cup heavy cream
- For the diplomat cream: 2 tablespoons powdered sugar
Instructions
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Make pâte à choux: In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Add flour all at once and stir vigorously with a wooden spoon until mixture forms a ball and pulls away from sides. Remove from heat and let cool 2 minutes.
- Beat in eggs one at a time, mixing thoroughly after each addition until dough is smooth and glossy. Transfer to a piping bag fitted with a 1/2-inch plain tip.
- Pipe a 9-inch round disk (about 1/2 inch thick) on one baking sheet for the base. On the other sheet, pipe 12 small puffs (about 1 inch wide) spaced 2 inches apart. Smooth any peaks with a wet finger.
- Bake base for 15 minutes, then reduce oven to 375°F (190°C) and bake 10 more minutes until golden and crisp. Bake puffs for 15 minutes at 425°F, then reduce to 375°F and bake 10 more minutes. Transfer to wire rack to cool completely.
- Make diplomat cream: In a medium saucepan, heat milk over medium heat until just simmering. In a bowl, whisk sugar, egg yolks, and cornstarch until pale. Slowly pour hot milk into yolk mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened and bubbling. Remove from heat, stir in vanilla. Transfer to a bowl, cover surface with plastic wrap, and chill until cold, about 2 hours.
- Whip heavy cream and powdered sugar to stiff peaks. Fold into chilled pastry cream until smooth. Transfer to a piping bag fitted with a small round tip.
- Make caramel: In a small saucepan, combine sugar and water. Cook over medium heat without stirring until amber-colored (350°F/177°C). Remove from heat.
- Dip tops of cooled puffs into caramel and place on a silicone mat to set. Use remaining caramel to attach puffs around the edge of the base, forming a ring. Pipe diplomat cream into the center of the base and fill each puff through a small hole in the bottom (or slice and fill).
- Optionally, pipe a rosette of cream in the center and top with a caramel-dipped puff. Chill at least 1 hour before serving.
Tips
- Ensure pâte à choux is well-dried in the oven to avoid sogginess.
- Work quickly with caramel as it hardens fast; reheat gently if needed.
- Diplomat cream can be made a day ahead; assemble just before serving.
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