The Saint Honoré Cake is perfect for special occasions, like Father’s Day or Mother’s Day. I made this delicious and scenic cake to celebrate my brother Massimiliano’s birthday ❤️!
It’s a soft and crunchy cake, with a base of sponge cake, a layer of puff pastry, filled with chiboust cream and decorated on top with delicious cream puffs filled with chiboust cream or whipped cream, glazed on top with caramel.
The preparation of the Saint Honoré Cake might seem difficult and complicated, but if you follow all the steps, it becomes MUCH easier, take my word for it!
Let’s discover the recipe step by step together, and I’ll see you on my Facebook page, on my Instagram profile, TikTok, on Pinterest, and on my YouTube channel with my videos for a greeting and comment.
See you soon, Susy 😻
Also try:
- Difficulty: Medium
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 3 Hours 30 Minutes
- Portions: 8/10 people
- Cooking methods: Electric oven
- Cuisine: French
Saint Honoré Cake Ingredients
- 150 sugar
- 150 all-purpose flour
- 4 eggs
- 125 g egg yolks
- 120 g sugar
- 1 1/4 cups milk
- 1/3 cup cornstarch
- 2 1/2 tsps gelatin sheets
- 1 vanilla bean
- 155 g sugar (divided into two parts 130 g + 25 g)
- 2 tbsps water
- 175 g egg whites (ABOUT 5)
- 50 g dark chocolate 55%
- 70 g sugar
- 1 cup cup water
- 1/6 cup Alchermes
- 2 tbsps sugar
- 10 cream puffs
- 1 roll puff pastry
- 2 cups cups fresh cream
Saint Honoré Cake Preparation
click HERE for the recipe
Cut the puff pastry into a circle the same size as the sponge cake
Place the disc and its scraps on a baking tray lined with parchment paper, prick the surface
Bake at 392°F in a preheated oven for 10-15 minutes
Once the puff pastry is golden, remove from oven and set aside
click HERE for the recipe
click HERE for the recipe and divide it into 2 bowls
In one, add the melted chocolate and place both in the fridge to cool
Boil the water with the sugar, let it cool, and then add the liquor or, as in my recipe, the Alchermes!
Start by cutting the sponge cake in half. Place the first layer of sponge cake on a cake plate and put a springform ring around it to keep the cake straight.
Soak the disc with the syrup and place half of the chocolate cream over the sponge cake layer
Then the puff pastry disc, which I cover with half of the white cream. Finally, finish the cake with the second layer of sponge cake, press down lightly with your hand to distribute all the creams inside well.
Whip the cream and glaze the cake around and on the surface, leaving some aside for the decorative tufts; crumble the cooked puff pastry scraps that I set aside to cover the entire edge of the cake.
Meanwhile, prepare the caramel for the cream puffs, pour the sugar into a double-bottomed saucepan and let it melt slowly over low heat, without stirring, but rotating the saucepan gently so it melts evenly and doesn’t burn.
Fill the cream puffs to your liking with either the white Chiboust Cream or the chocolate one or alternate them, dip the tip of the cream puffs in caramel, and let them set. Decorate the Saint Honoré cake with the cream puffs and with a pastry bag, make small tufts of whipped cream all around the cake and finally small tufts of white and chocolate chiboust cream alternately
HAPPY BIRTHDAY MASSIMILIANO
Susy’s Advice
Let the cake rest in the fridge for at least 12 hours before serving
Curiosity about the Saint Honoré Cake
It is said that chef Chiboust created the dessert in his Parisian pastry shop in 1846 located in Rue Saint-Honoré
