By eatmundo · July 6, 2026
Same ingredients, elsewhere in the world
5 matchesDishes from other countries' kitchens, made from the same core ingredients as Saint-Honoré: The Quintessential French Choux and Cream Cake. The percentage is the share of ingredients the two recipes have in common.
Classic Boston Cream PieIn the USA · same ingredients60%
Gelato Artigianale al Pistacchio (Artisan Pistachio Gelato)In Italy · same ingredients57%
Crostata di Frutta (Italian Fruit Tart)In Italy · same ingredients56%
The Saint-Honoré is a magnificent and intricate French pastry, a true masterpiece of patisserie. It features a puff pastry base topped with a ring of choux pastry, adorned with small cream-filled choux buns dipped in caramelized sugar, all enclosing a luscious diplomat cream. It's a celebration of textures and flavors.
According to eatmundo's ingredient comparison, the closest dish to Saint-Honoré from another cuisine is Classic Boston Cream Pie (USA): the two share 60% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Preheat your oven to 190°C (375°F). Roll out 1 sheet of puff pastry to a 22 cm (8.5 inch) circle and prick it all over with a fork. Bake for 15-20 minutes, or until golden and puffed, then let it cool completely on a wire rack.
- 2
For the choux pastry, bring 125ml water, 50g butter and 2g salt to a boil. Add 75g all-purpose flour all at once and stir vigorously until a ball of dough forms. Keep stirring over medium heat for 1-2 minutes until the dough dries and a thin film forms on the bottom of the pan. Remove from heat and let cool slightly. Beat in 2 large eggs one by one until the paste is smooth and glossy and falls from the spoon in a thick V. Pipe 12-15 small choux buns (3cm/1.2in) and a 20cm (8in) choux ring onto parchment-lined baking sheets. Bake at 180°C (350°F) for 25-30 minutes until golden and hollow, then cool on a wire rack.
- 3
To make the pastry cream, heat 500ml whole milk with the scraped vanilla bean seeds and pod. In a bowl, whisk 4 large egg yolks with 100g granulated sugar and 40g all-purpose flour until pale. Temper the hot milk into the egg mixture, then return to the saucepan. Cook over medium heat, whisking constantly, until thickened (about 2-3 minutes after boiling). Stir in 20g butter until melted. Cover with plastic wrap directly on the surface and chill completely.
- 4
Prepare the diplomat cream: once the pastry cream is thoroughly chilled, whisk in 50g softened unsalted butter until smooth. In a separate cold bowl, whip 250ml cold heavy cream to firm peaks. Carefully fold the whipped cream into the pastry cream until just combined, creating a light and airy cream.
- 5
Fill the cooled choux buns with the diplomat cream using a piping bag with a small plain nozzle. Take your time to ensure each bun is generously filled without bursting.
- 6
Prepare the caramel: In a heavy-bottomed saucepan, combine 200g granulated sugar with 60ml water (and optionally 30g glucose syrup). Cook over medium-high heat without stirring (only swirling the pan if necessary) until it turns into a rich golden amber caramel, about 8-10 minutes. Watch carefully, as caramel can burn quickly.
- 7
Dip a little of the base of the cooled choux ring into the hot caramel and press it onto the edge of the baked puff pastry base. Dip the top of each filled choux bun into the hot caramel and set it caramel-side up until the caramel hardens. Then dip the bottom of each bun into the caramel and press it onto the choux ring around the circumference of the base, creating a crown. Work swiftly, as the caramel sets quickly.
- 8
Pipe the remaining diplomat cream generously into the center of the Saint-Honoré, creating a beautiful dome. You can use a star nozzle for a more decorative finish.
- 9
Serve your magnificent Saint-Honoré immediately for the best texture and flavor, or refrigerate for a short period. Enjoy the delightful contrast between the crunchy caramel, soft choux, and creamy filling!
Frequently Asked Questions
What is Saint-Honoré?
Saint-Honoré is a French pastry consisting of a puff pastry base topped with choux buns, diplomat cream, and caramelized sugar. It is typically served as a celebratory dessert at formal gatherings.
How do I ensure my choux pastry puffs properly and doesn't become soggy for the Saint-Honoré?
After the dough forms a ball, keep stirring it on the stovetop until a film forms on the bottom of the pan; this dries the dough before you add the eggs. Add the eggs gradually and stop when the paste is glossy and falls in a thick V. Bake at 180°C (350°F) for the full 25-30 minutes without opening the oven, until the choux are deep golden and hollow, so they dry out and do not collapse.
What's the secret to making a perfect, non-seizing caramel for dipping the choux puffs?
Cook the caramel only to a golden amber and work quickly while it is hot and fluid; rewarm it gently if it thickens. Adding glucose syrup to the sugar and water helps prevent crystallization and makes the caramel easier to manage.
How can I achieve a perfectly smooth and thick pastry cream (crème pâtissière) without any lumps for this cake?
Thoroughly whisk the egg yolks, sugar, and flour before gradually incorporating hot milk, then cook over medium heat, whisking continuously, until it boils and thickens significantly. For ultimate smoothness, pass the cooked cream through a fine-mesh sieve immediately.
What common assembly mistake should I avoid to ensure the Saint-Honoré remains stable and beautiful?
A frequent error is assembling the entire cake too far in advance; the choux and creams can soften. Build the caramel-dipped choux and diplomat cream elements closer to serving time, ensuring the puff pastry base is completely cooled and firm for optimal stability.
