The Saint Honoré Cake is the perfect dessert for important occasions: ideal for Father’s Day, Mother’s Day, or a special birthday.
I made it to celebrate my brother Massimiliano ❤️, and it was truly a success.
It’s a scenic, elegant, and delicious cake, combining different textures in every bite.
A soft sponge cake base, a crunchy layer of puff pastry, a creamy chiboust cream filling, and on top, many chiboust cream-filled or whipped cream-filled puffs glazed with caramel.
The preparation of the Saint Honoré Cake may seem complicated at first, but with all the steps explained step by step, it becomes much simpler.
Word from Susy!
See you soon Susy 😺
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- Difficulty: Medium
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 3 Hours 30 Minutes
- Portions: 8/10 people
- Cooking methods: Electric oven
- Cuisine: French
- Energy 728.46 (Kcal)
- Carbohydrates 88.74 (g) of which sugars 63.18 (g)
- Proteins 13.62 (g)
- Fat 36.46 (g) of which saturated 5.44 (g)of which unsaturated 11.36 (g)
- Fibers 1.03 (g)
- Sodium 133.13 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Saint Honoré Cake
- 3/4 cup sugar
- 1 1/4 cups all-purpose flour
- 5 eggs
- 1 cup oz Egg yolks
- 1/2 cup oz sugar
- 1 1/4 cups cups Milk
- 1/3 cup oz Cornstarch
- 0.42 oz Gelatin sheets
- 1 Vanilla bean
- 5 1/2 oz oz Sugar (divided into two parts 130g + 25g)
- 2 tbsp tbsp Water
- 6 oz oz Egg whites (ABOUT 5)
- 1 3/4 oz oz Dark chocolate 55%
- 2 1/2 oz oz Sugar
- 1 cup cups Water
- 2 1/2 tbsp tbsp Alchermes
- 2 tbsp tbsp Sugar
- 10 Puffs
- 1 roll Puff Pastry
- 2 cups cups Fresh liquid cream
Tools
- Pan 8.5/9.5 inches
Preparation of Saint Honoré Cake
I prepare the sponge cake following my usual recipe.
Click HERE for the recipe. Once baked, I let it cool completely before using it for assembly.
I cut the puff pastry into a circle the same size as the sponge cake.
I place the disk and the scraps on a baking sheet lined with parchment paper and prick the surface well with a fork.
I bake in a preheated oven at 392°F for about 10–15 minutes, until the pastry is golden and crispy.
I remove it from the oven and set it aside to cool.I prepare the puffs following my tried-and-true recipe. Click HERE for the recipe. Once ready, I let them cool completely before filling them.
I prepare the chiboust cream following my recipe. Click HERE for the recipe.
I divide the cream into two bowls:
– in one, I add the melted chocolate,
– the other I leave plain.
I cover both creams and place them in the refrigerator to cool.I bring the water to a boil with the sugar, then turn off the heat and let it cool completely.
At this point, I add the liqueur or, as I did, the alchermes.I cut the sponge cake in half.
I place the first disk on a serving platter and position a springform ring around it, so the cake remains straight during assembly.
I soak the sponge cake with the syrup and spread over half of the chocolate chiboust cream.
I lay the puff pastry disk and cover it with half of the plain chiboust cream.
I close with the second sponge cake disk and make a light pressure with my hand to distribute the creams inside well.
I whip the cream and glaze the cake on the sides and top, keeping some aside for decoration.
I crumble the cooked puff pastry scraps and use them to completely coat the edge of the cake.
I prepare the caramel and decorate.
I pour the sugar into a heavy-bottomed saucepan and let it melt slowly over low heat, without stirring.
I gently rotate the saucepan to obtain a uniform caramel, being careful not to burn it.
I fill the puffs as desired, alternating plain and chocolate chiboust cream.
I dip the tip of the puffs in caramel and let them set.
I decorate the Saint Honoré Cake by arranging the puffs along the edge.
With a piping bag, I create whipped cream tufts and complete with alternating plain and chocolate chiboust cream tufts for an elegant and scenic decoration.
💙 Happy birthday Massimiliano 💙
Storage and tips
The Saint Honoré Cake can be stored in the refrigerator for 2 days, well covered with a cake dome or plastic wrap, to avoid absorbing odors.
For perfect results, I recommend making it the day before and letting it rest in the fridge for at least 12 hours: the creams will settle, the cake will become more stable, and the cut will be clean and precise.
A little extra tip: if you’re worried the caramel might soften, you can decorate with caramelized puffs just before serving. This way, they will stay shiny and crispy.
Curiosity about the Saint Honoré Cake
It is said that the Saint Honoré Cake was created by chef Chiboust in 1846, at his Parisian patisserie located on Rue Saint-Honoré, from which the dessert takes its name.
A great classic of French pastry, still today a symbol of elegance and tradition.
