Saint Honoré is a dessert named after Saint Honoratus, the bishop of Amiens, and the patron saint of bakers, flour merchants, confectioners, and pastry chefs. His feast is celebrated on May 16 by Catholics. He died around 600 and when his body was exhumed in 1060, miracles were said to have happened at that time. The Rue du Faubourg Saint-Honoré in Paris is named after him.
|St. Honoré - image courtesy Shovelmonkey1|
through a creative commons license
Incredibly rich and labor intensive, it makes a memorable dessert. This procedure is adapted from The Roux Brothers on Patisserie, which has one of the best recipes I've read. At home, it seems to be an all day project. From my experience in professional bake shops and kitchens, it doesn't seem to be all that difficult as the ingredients are usually on hand: Italian meringue leftover from a mousse mixed with par pastry cream combined with extra choux pastry and frozen puff pastry make up an easy dessert. It is just as much fun to eat as it is to make.
St. Honoré Recipe
- 9 to 10 inch circle puff pastry
- Pâte à choux - about 9 ounces finished paste
- Egg wash
- Chiboust (vanilla pastry cream or thick pudding mixed with Italian meringue)
- Granulated sugar, for caramel
|St. Honoré Base - Image courtesy |
Roland through a creative
commons license via Flickr.
Place the puff pastry circle on a flat sheet pan. Dock the dough using a dough docker or prick with a fork. Using an 805 or 806 pastry tip, pipe the choux paste in a fairly flat spiral beginning in the center and extending all the way to the edge, then create a border of choux paste around the edge of the puff pastry circle. The border should be thicker than the center spiral. Brush the choux piping with egg wash and let rest for about a half an hour before baking. With the rest of the choux paste, pipe about 20 small choux puffs onto a separate sheet pan, about 3/4 inch in diameter. Brush with egg wash.
Pipe remaining crème chibouse in a chevron pattern (or other decorative pattern) in the center of the cake using a St. Honore pastry tip. If desired, spin sugar with any leftover caramel into a nest, ball, or other shape