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Saturday, July 10, 2010

Saint Honore

I have been busy composing my website that I hardly have time to do anything leisure like watching DVDs or shopping or taking more photos. Well, you do understand how elaborate and meticulous a website project could turn out to be! Meanwhile, I missed baking and blogging so much.

So when there was a spare time this morning while T was at work, I quickly gathered the ingredients to churn out this creation. I mean I have done lots of eclairs and profiteroles, and last 2 DB Challenges we were creating Croquembouche, so it was about time for a Saint Honore. Hope you enjoy the recipe!

Makes a 8 inch pate sucree topped with 12 profiteroles.

1. Pate Sucree

Egg yolks > 2
Vanilla essence > ½ tsp
Butter > 100 g
Sifted all purpose flour > 200 g
Granulated sugar > 40 g

Moderately whisk egg yolks with vanilla essence. Set aside.
Rub butter into sifted all purpose flour. Add sugar.
Fold egg yolk mixture into flour mixture and mix into dough.
Press dough to form a disc and refrigerate for 30 minutes.
Afterwards, remove from fridge and roll into an 8 inch circle.
Prick all over the surface with fork.
Place on baking tray and refrigerate for 30 minutes more.

2. Choux Paste

Eggs > 2
Sifted all purpose flour > 75 g
Salt > ½ tsp
Granulated sugar > 7 g
For eggwash: 1 egg and 1 tbsp of water
Milk > 125 ml
Butter > 50 g

Moderately beat the eggs. Set aside.
Combine sifted all purpose flour, salt, and sugar. Set aside.
Mix 1 egg with 1 tablespoon of water to form egg wash. Set aside.
Preheat oven to 200C.
Heat milk and butter in a saucepan until butter is completely melted. Bring to boil.
Remove from heat and immediately fold in the flour mixture. Mix with wooden spoon to form smooth paste. Leave to just warm.
Fold in eggs and beat with electric mixer until batter is smooth and glossy.
Fill choux paste into piping bag tipped with big plain nozzle.
Remove pate sucree from refrigerator and pipe choux paste on it with a spiral formation.
Brush with eggwash and bake at 200C for 30minutes.
Pipe the rest of the choux paste into 12 profiteroles on a baking tray.
Bake at 200C for 15-20 minutes.
Remove from oven and cool.

3. Creme Patissiere

- Milk > 350 ml
- Egg yolks > 4
- Granulated sugar > 90 grams
- All purpose flour > 18 grams
- Corn flour > 18 grams
- Vanilla essence > 1 teaspoon

- Boil milk in the saucepan. Remove from fire and leave to cool slightly.
- Whip egg yolks and sugar until pale and thick. Fold in all purpose flour, corn flour, and vanilla powder.
- Slowly pour milk into the egg yolk mixture and combine to form custard.
- Place custard back into saucepan and cook at low heat while stirring continuously until it is thick. Leave to boil for one minute. Keep stirring.
- Pour into shallow container and cover with cling film. Leave to cool.
- When it is cool, beat with electric mixer until smooth. Fill it into a piping bag.
- Poke a hole at the bottom of each profiterole and pipe in crème patissiere.

4. Caramel

Granulated sugar > 200 g
Water > 180 ml

Grease a baking tray with vegetable oil. Set aside
Combine sugar and water in a saucepan and bring to boil without stirring until it reaches the desired red amber color.
Remove from fire and place saucepan in a bowl of iced water to stop caramel for further cooking.
Dip profiteroles into caramel and immediately place them on greased baking tray and let them set.

5. Assembly

Pistachio chunks > 20 g
Sliced strawberries > 2

Pipe the rest of crème patissiere on top of baked pate sucree inside the area of the baked outer circumference.
Place the circumference with caramel profiteroles. Press them to stick to crème patissiere.
Sprinkle top of crème patissiere with pistachio chunks.
Decorate the center with strawberry slices.


  1. Wouah!!
    It looks delicious! (as always...)
    Thank you so much for this recipe!
    XoXo Clém'

  2. A real beauty! That is a heavenly dessert.



  3. Kris, this is beautiful! This might sound a little strange, but the way you arranged the caramel on the choux paired with the strawberry arrangement makes me think of a very pretty octopus for some reason :) One of the most beautiful St Honoré I've ever seen!

  4. Kris, you're really creative! Very pretty presentation :)

  5. This Saint Honoré look absolutely wonderful and what georgeous photos! delicious! gloria

  6. Wow this is one gorgeous looking Saint Honore! The strawberries makes it look extra pretty :)

  7. Wow! Check you out ;0)
    I can't imagine making something like this in my 'spare time'! For me this would be a full on project. Looks amazing and I beat it tasted pretty amazing too.

  8. so what would you say is the key to making a good choux paste?

  9. Lovely, i's so original, congrats!

  10. This is not exactly what I would call a quick recipe to whip up! I have made St. Honore once and thought it was a lot of work, but your creation turned out perfectly! Gorgeous and delicious looking!!

  11. Well, I should definitely NOT be reading your blog at this hour of the morning! Good heavens, you have outdone yourself!
    Of course the first thing I would do (after I took the photos of course) would be to eat the caramelly tops off all the profiteroles!
    Breath-taking dessert! And exquiste photos! (I love and adore a REAL pastry cream. So many fake it, don't they?)

  12. that looks amazing..not sure if I could tackle that but would be interesting! great blog!!

  13. what a beautiful dessert !! giving me idea to make this for next friday party *ehmmm.. my husband tought its a good idea to make welcoming home party for me! oh well..i still need to do baking and cooking :D *

    Anyway, how are you guys doing ? When you gonna start to open your own cake store Kris.. :) I'm waiting for a good news, ok.

  14. beautiful creation.. love the simple photos highlighting the lovely bake!

  15. Another winner, Kris!
    I think you need to compile all of your photos and publish a "coffee table" book that I can look at whenever I want to! Please! :) BTW, your profiteroles are perfect!
    Bye for now, Sue

  16. So beautiful!
    I want a piece of this one!!! haahah!

  17. que maravilla esa fotos son preciosas

  18. Looks absolutely gorgeous and what an elegant dessert for the table. I've always wanted to bake one of these.

  19. Gorgeous dessert, Kris. I'm always amazed by your photography and design.

  20. So pretty, picture perfect and Im certain it was perfection to the palate too!

    Très joli. Réussi.
    A bientôt et bonne semaine.

  22. Wonderful and I'm sure tasty creation, Kris. I've admired this cake before in photos but yours is the prettiest I've seen.

  23. I have always wanted to make a gateau St. Honore and your post is inspiring me. It looks delicious and beautiful.