Saint Honoré is one of the most iconic cakes in French patisserie. Created in Paris in the mid-19th century by chef Chiboust in Rue Saint-Honoré, dedicated to Saint Honoré of Amiens, the patron saint of pastry chefs, this cake brings together some of the most important techniques in the world of confectionery: puff pastry, choux pastry, crème pâtissière, caramel and whipped cream.

In France, it is prepared with puff pastry and choux pastry, while a version with sponge cake has become popular in Italy. Today, there are many variations – from chocolate to citrus fruits – but they all rely on a combination of different textures: the crunchiness of the pastry and caramel, the lightness of the cream, and the fluffiness of the filling. This cake requires time and organisation, but it is sure to be the star of any festive table.

Saint Honoré cake recipe

Preparation time: approx. 2 hours
Portions: 8–10 people

Ingredients:

For the puff pastry base:

• 1 disc of ready-made (approx. 230 g) or homemade puff pastry
• 1 egg yolk (for brushing)

For the choux pastry (cream puffs):

• 125 ml water
• 50 g butter
• 75 g 00 flour
• 2 medium eggs
• A pinch of salt

For the crème pâtissière:

• 500 ml whole milk
• 4 egg yolks
• 100 g sugar
• 40 g 00 flour or cornflour
• 1 vanilla pod (or lemon peel)

For the Chantilly cream (optional, for decoration):

• 200 ml fresh whipping cream
• 30 g icing sugar
• 1 teaspoon vanilla extract

For the caramel:

• 150 g sugar
• 50 ml water

To decorate:

• Whipped cream (optional)
• Sprinkles or slivered almonds (optional)

Method

It all begins with the puff pastry base: roll it out on a baking tray, prick it with a fork, brush it with egg yolk, then bake it in the oven at 180 °C for about 15–20 minutes, until it turns a nice golden colour.

Meanwhile, prepare the choux pastry for the cream puffs. Bring the water, butter and salt to the boil in a saucepan, then add the flour in one go and mix vigorously until it forms a firm dough that pulls away from the sides. Once warm, incorporate the eggs, one at a time, mixing until smooth. Form small puffs with a piping bag and bake in the oven at 200 °C for about 20–25 minutes until puffy and golden.

For the crème pâtissière, heat the milk with the vanilla or lemon peel. Separately, beat the egg yolks with the sugar until the mixture is light, add the flour and then the hot milk. Put the mixture back on a low heat, stirring until it thickens. Leave the cream to cool covered with cling film.

If you want to add a richer touch, you can also prepare Chantilly cream by whipping fresh cream with icing sugar and vanilla: ideal for the final decoration.

For the caramel, melt sugar with water over medium heat without stirring until it is a golden colour. Use it to glaze the cream puffs by dipping in the tops and letting them cool on baking paper.

Now it is time to assemble the cake. Spread a layer of crème pâtissière on the cooled puff pastry base. Arrange the caramel-dipped cream puffs around the edge, securing them with a little caramel or the cream. Fill the centre of the cake with more crème pâtissière or Chantilly cream, using a piping bag for a more elegant effect. Add your desired decorations: whipped cream, sprinkles or slivered almonds.

The Saint Honoré cake should be left to rest in the refrigerator for at least half an hour before serving. When cutting, it is best to use a serrated knife to avoid breaking the puff pastry.

A cake that tells a story

Saint Honoré cake combines different textures and flavours: the crispness of puff pastry, the softness of sponge cake, the lightness of cream and the sweet notes of caramel. 

This preparation requires time and precision, but the result is a refined cake that is sure to be appreciated by even the most discerning palates. Originating in 19th century Paris, this pastry masterpiece remains one of the most iconic and best-loved desserts in the world.