Classic Saint-Honoré Cake

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The Saint-Honoré cake is an iconic Parisian pastry created in 1846 by pastry chef Chiboust on the famous Saint-Honoré street. It layers a crisp shortcrust base, a ring of golden choux pastry, and caramel-glazed cream puffs around a cloud of vanilla Chiboust cream. The contrast of buttery pastry, sticky caramel, and light cream filling makes it a true celebration centerpiece.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 16 gSaturated Fat
• 52 gCarbs
• 1 gFiber
• 33 gSugar
• 7 gProtein
• 190 mgSodium
• 135 mgPotassium
• 85 mgCalcium
• 1.6 mgIron
• 0.4 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the Shortcrust Base

• 1 1/4 cups (160 g) all-purpose flour
• 1/2 cup (115 g) cold unsalted butter, cubed
• 1 tablespoon granulated sugar
• 1/4 teaspoon fine salt
• 3 to 4 tablespoons ice water

For the Choux Pastry (Ring and Cream Puffs)

• 1/2 cup (120 ml) whole milk
• 1/2 cup (120 ml) water
• 1/2 cup (115 g) unsalted butter
• 1 teaspoon granulated sugar
• 1/2 teaspoon fine salt
• 1 cup (125 g) all-purpose flour
• 4 large eggs, lightly beaten
• 1 large egg, beaten with 1 teaspoon milk, for egg wash

For the Chiboust Cream Filling

• 1 1/4 cups (300 ml) whole milk
• 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
• 4 large egg yolks
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (30 g) cornstarch
• 2 tablespoons unsalted butter
• 3 large egg whites
• 1/2 cup (100 g) granulated sugar
• 2 tablespoons water
• Pinch of salt

For the Caramel and Decoration

• 1 cup (200 g) granulated sugar
• 1/4 cup (60 ml) water
• 1 teaspoon lemon juice
• 1/2 cup (120 ml) heavy whipping cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

Directions

1. Make the shortcrust dough: pulse flour, sugar, and salt in a food processor, add cold butter and pulse until crumbly, then drizzle in ice water until a dough just forms. Flatten into a disk, wrap, and chill for 30 minutes.
2. Roll the dough into a 9-inch (23 cm) round about 1/4-inch thick and line an 8-inch (20 cm) ring mold or tart ring placed on a parchment-lined sheet. Prick the base with a fork, chill 15 minutes, then blind bake at 375°F (190°C) for 15 minutes with pie weights and 5 minutes uncovered until pale gold. Cool completely.
3. Make the choux: combine milk, water, butter, sugar, and salt in a saucepan and bring to a boil. Add flour all at once and stir vigorously over medium heat for 2 minutes until the dough forms a ball and pulls away from the pan. Transfer to a bowl and beat in eggs one at a time until the dough is glossy and falls in a thick ribbon.
4. Pipe a ring of choux along the outer edge of the baked shortcrust base using a 1/2-inch round tip. On a separate parchment-lined sheet, pipe 12 to 14 small walnut-sized puffs. Brush the ring with egg wash, then bake both at 400°F (200°C) for 10 minutes, reduce to 350°F (175°C), and bake 20 to 25 minutes more until deeply golden and crisp. Do not open the oven early.
5. Prepare the pastry cream base: warm milk with the vanilla bean and seeds in a saucepan. Whisk yolks, sugar, and cornstarch until pale, then slowly whisk in the hot milk. Return to the pan and cook over medium heat, whisking constantly, until thick and bubbling. Off heat, whisk in butter, press plastic directly on the surface, and let cool slightly.
6. Make the Italian meringue: combine sugar and water in a small saucepan and cook to 240°F (115°C). Meanwhile, whip egg whites with a pinch of salt to soft peaks. With the mixer running, slowly stream the hot syrup into the whites and whip until thick, glossy, and cool to the touch.
7. Fold the meringue into the warm pastry cream in three additions until uniform and airy (this is the Chiboust cream). Immediately pipe or spoon the cream into the center of the shortcrust base and inside the choux ring, mounding it slightly.
8. Make the caramel: combine sugar, water, and lemon juice in a clean saucepan and cook without stirring over medium heat until deep amber, about 320°F (160°C). Working quickly, use a fork or skewer to dip the top of each puff into the caramel and arrange them pointed-top up around the outside of the cake, leaning them against the choux ring to set.
9. Whip the heavy cream with powdered sugar and vanilla to soft peaks. Transfer to a piping bag fitted with a star tip and pipe small rosettes around the center of the cake or between the puffs. Chill the cake for at least 1 hour before slicing to let the Chiboust cream set, then serve chilled or at cool room temperature.

Cook’s Notes

• Aim for a deep amber caramel (about 320°F / 160°C) so it sets with a glossy snap rather than a soft chew.
• Pipe the choux ring while the dough is still warm to help it bond to the shortcrust base during baking.
• Fold the meringue into the pastry cream gently but quickly; Chiboust sets within minutes, so assemble the cake right away.
• The shortcrust base and choux puffs can be baked a day ahead and stored in an airtight container at room temperature.
• Slide the assembled cake off the ring mold onto a serving platter just before piping the cream for clean, dramatic edges.

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