How to Make Classic Saint-Honoré with Caramel Cream

Simple Summary

Saint-Honoré with Caramel is a stunning French pastry that combines crisp puff pastry, delicate choux puffs, and rich caramel cream for a truly decadent dessert experience.

Recipe Details

• Prep Time: 1 hour
• Cook Time: 45 minutes
• Total Time: 1 hour 45 minutes
• Servings: 8
• Difficulty: Advanced

Ingredients

For the puff pastry base:

• 1 sheet (about 320g) store-bought puff pastry, thawed

For the choux pastry:

• 1/2 cup (120ml) water
• 1/4 cup (60g) unsalted butter
• 1/4 tsp salt
• 1/2 cup (60g) all-purpose flour
• 2 large eggs

For the caramel:

• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water

For the caramel cream:

• 2 cups (480ml) whole milk
• 1/4 cup (50g) granulated sugar
• 3 egg yolks
• 1/4 cup (30g) cornstarch
• 1/4 cup (60ml) caramel sauce (from above)
• 1 cup (240ml) heavy cream, whipped

For assembly:

• 1/2 cup (120ml) heavy cream, whipped
• Additional caramel sauce for drizzling

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Roll out the puff pastry and cut an 8-inch (20cm) circle. Place on the prepared baking sheet and prick all over with a fork. Bake for 15-20 minutes until golden brown. Set aside to cool.

3. For the choux pastry: In a saucepan, bring water, butter, and salt to a boil. Add flour all at once and stir vigorously until a smooth ball forms. Remove from heat and let cool for 5 minutes.

4. Beat in eggs one at a time until the mixture is smooth and glossy. Transfer to a piping bag fitted with a round tip.

5. Pipe small mounds (about 1 inch in diameter) around the edge of the cooled puff pastry base, leaving a small gap between each. Pipe the remaining choux paste into small puffs on another lined baking sheet.

6. Bake the choux puffs for 20-25 minutes until golden and puffed. Allow to cool completely.

7. For the caramel: In a clean saucepan, combine sugar and water. Heat over medium-high heat without stirring until the mixture turns amber. Remove from heat immediately.

8. Carefully dip the tops of the cooled choux puffs into the caramel and place them caramel-side up on a sheet of parchment paper. Set aside remaining caramel for the cream.

9. For the caramel cream: In a saucepan, heat milk and half the sugar until steaming. In a bowl, whisk egg yolks, remaining sugar, and cornstarch.

10. Slowly pour the hot milk into the egg mixture, whisking constantly. Return to the saucepan and cook over medium heat, stirring constantly until thickened.

11. Remove from heat and stir in 1/4 cup of the reserved caramel. Cool completely, then fold in the whipped cream.

12. To assemble: Fill the choux puffs on the puff pastry base with caramel cream. Pipe additional cream in the center of the pastry.

13. Arrange the caramel-dipped choux puffs on top of the cream. Pipe rosettes of whipped cream between the puffs.

14. Drizzle with remaining caramel sauce just before serving.

Chef's Notes

• For best results, make the choux pastry and caramel on the same day you plan to serve the Saint-Honoré.
• If the caramel hardens while working, gently reheat it over low heat.
• You can prepare the puff pastry base and choux puffs a day in advance and store in an airtight container.
• Be extremely careful when working with hot caramel as it can cause severe burns.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 7g
• Fat: 30g
• Carbohydrates: 45g
• Sugar: 25g
• Fiber: 1g

This dessert is rich in calcium from the dairy ingredients and provides some protein from the eggs.

Serving Suggestions

• Serve Saint-Honoré chilled or at room temperature as the centerpiece of a dessert table.
• Pair with a glass of sweet dessert wine like Sauternes or a cup of strong coffee to balance the sweetness.
• For a special touch, dust the top lightly with powdered sugar just before serving.
• This dessert is perfect for celebrations, dinner parties, or as a stunning finale to a French-themed meal.