Traditional Saint-Honoré Recipe

Ingredients

• 1 sheet of puff pastry
• 1 cup of pastry cream
• 1 cup of whipped cream
• 1/2 cup of granulated sugar
• 1/2 cup of water
• 1/4 cup of corn syrup
• 1/2 cup of unsalted butter
• 10-12 cream puffs

Instructions

1. Preheat oven to 400°F. Roll out the puff pastry on a floured surface and cut it into a circle shape. Place it on a lined baking sheet and prick it with a fork to prevent puffing. Bake for 20-25 minutes or until golden brown. Let it cool.
2. Fill the pastry bag with the pastry cream and pipe it onto the top of the puff pastry in a large circle.
3. Whip the cream until it forms stiff peaks, and pipe it around the edge of the pastry cream circle.
4. Combine the granulated sugar, water, corn syrup, and butter in a small saucepan. Heat it over medium heat, stirring occasionally until the mixture boils and becomes a deep amber color. Remove from the heat.
5. Carefully dip the tops of each of the cream puffs into the caramel and place them around the whipped cream border. Drizzle the remaining caramel over the cream puffs and puff pastry. Let the Saint-Honore cool until the caramel sets.

Serving Suggestions

Saint-Honoré is best served fresh, so try to enjoy it right after making it. Cut the Saint-Honoré into portions and enjoy with a cup of coffee or tea. This recipe is a bit on the sweeter side, so keep that in mind when serving.