St. Honoré

Named after Saint Honoré, the patron saint of bakers and pastry chefs, this classic French dessert was created in 1850. It's a celebratory pastry—often reserved for special occasions because it combines multiple technical elements into one beautiful, decadent creation. Layers of buttery puff pastry, crisp choux, glossy caramel, and swirls of cream come together in something utterly decadent. If you’ve already mastered choux au craquelin, you’re halfway there. Below are the additions you’ll need to turn it into a St. Honoré.

And trust me—this is the kind of dessert that tastes like falling in love in a French bakery.

Mis en Place

Choux au Craquelin Recipe

2 Sheets of Gelatin

1/2 C. Whipping Cream, whipped to stiff peaks

Store Bought Puff Pastry, pre rolled works great

*Find one made with butter vs seed oils for an authentic taste

Hard Crack Caramel

2 C. Granulated Sugar

2 Tbsp. Light Corn Syrup

2/3 C. Water

Fresh Raspberries, for garnish

---

Method

Step 1

Start with the base

Use my Choux au Craquelin Recipe

Tip: Pipe smaller choux to make room for elegant cream piping later.

Step 2

Prepare a Puff Pastry Disc

Roll out store-bought or homemade puff pastry to about ¼ inch thick.

Cut out 4" inch rounds.

Prick with a fork to prevent puffing too much.

Pipe a ring of remaining choux around the perimeter of the puff pastry rings.

Bake at 375°F for 15 minutes,

then lower the oven to 350°F for an additional 10-15 minutes or until golden.

Let cool.

Step 3

Make pastry cream in the Choux au Craquelin Recipe

Add 2 sheets of bloomed gelatin to the hot cream before you let it cool.

Fill cooled mini puffs with cream and set aside.

Combine the remaining pastry cream with whipped cream to make crème légère.

Set aside.

Step 4

In a saucepan combine sugar, light corn syrup and water.

Cook without stirring until it reaches a deep amber colour or hard crack stage (300°F / 150°C).

Carefully dip the tops of your baked choux into the caramel to create that signature shine and snap.

*It will be very hot and sugar burns are awful, where a glove to help protect your fingertips.

Place them caramel-side-up on parchment lined tray.

Step 6

Assembly

Pipe a small dot of cream or caramel on each choux base to adhere it to the puff pastry circle.

Arrange 3 puffs in a ring formation around the edge.

Fill the center with crème légère and pipe swoops of cream between the choux puffs, adding another swoop on top, finish with one final choux puff.

Garnish with fresh raspberries.

*For extra flair, use a St. Honoré piping tip for the signature look