St. Honoré cake

The St. Honoré cake, usually known by its French name gâteau St-Honoré, and also sometimes called St. Honoratus cake,[1] is a pastry dessert named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), Bishop of Amiens.[2] In 1847, it was invented by Auguste Julien,[3] at the Chiboust bakery on Rue Saint-Honoré[4] in Paris.[5]

St. Honoré Cake
TypeFrench gâteau
Place of originFrance
Created byAuguste Julien, at pâtisserie Chiboust
Main ingredientsPuff pastry, choux pastry, cream puffs, caramelised sugar, chiboust cream, whipped cream
Saint-honoré cake
Saint-honoré cake cross-section

This classic[6] French dessert is a circle of puff pastry at its base with a ring of pâte à choux piped on the outer edge.[7] Small baked profiteroles are dipped in caramelized sugar and attached side by side on top of the circle of the pâte à choux.[8] This base is traditionally filled with crème chiboust and finished with whipped cream using a special St. Honoré piping tip.[9][5]

See also

References
  1. Vitz, Evelyn (2016-01-12). A Continual Feast: A Cookbook to Celebrate the Joys of Family & Faith throughout the Christian Year. Ignatius Press. p. 388. ISBN 9781681490052.
  2. Prichep, Deena (2012-05-16). "Thank The Patron Saint Of Bakers For This Cake Today". NPR. Retrieved 2017-06-25.
  3. "Le Saint-Honoré - Actualité". Gault Millau (in French). Retrieved 16 April 2023.
  4. "Histoire d'un plat parisien mythique : le Saint Honoré". Paris ZigZag (in French). Retrieved 16 April 2023.
  5. Pytel, Gilbert (2013-05-02). "Les meilleurs Saint-Honoré de Paris". L'Express (in French). Archived from the original on 2013-05-04. Retrieved 2017-06-25.{{cite news}}: CS1 maint: bot: original URL status unknown (link)
  6. "Top 5 : les meilleurs saint-honorés". Les Echos (France) (in French). 29 November 2019. Retrieved 16 April 2023.
  7. "Les 20 meilleures pâtisseries de Paris". L'Express (in French). 28 January 2015. Retrieved 16 April 2023.
  8. "Recette du Saint-Honoré : Pâte à choux & crème Chiboust". Patisserie et Gourmandise (in French). 2018-03-04.
  9. Baking and Pastry Fundamentals. Johnson & Wales University. 2000. ISBN 9780787274078.


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