Saint-Honoré Cake Recipe

• 1 cup whole milk
• 1/2 cup unsalted butter
• 1/4 teaspoon fine sea salt
• 1 tablespoon granulated sugar
• 1 cup all-purpose flour
• 4 large eggs (plus 1 for egg wash)
• 1 sheet all-butter puff pastry (thawed if frozen)
• 1/2 cup water
• 1 cup heavy cream
• 1/2 vanilla bean (split and seeds scraped)
• 1/3 cup granulated sugar (for pastry cream)
• 3 large egg yolks
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter (for pastry cream)
• 1/2 cup granulated sugar (for caramel)
• 2 tablespoons water (for caramel)
• 1 1/4 cups heavy cream (for Chantilly cream)
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon pure vanilla extract

Saint-Honoré Cake Instructions

1. Preheat your oven to 400°F (200°C). Roll out the thawed all-butter puff pastry sheet to about 1/8-inch thickness. Cut a 9-inch circle and place it on a parchment-lined baking sheet. Prick the surface all over with a fork. Brush lightly with beaten egg for shine.
2. Bake the puff pastry base for 15-18 minutes until golden and crisp. Let it cool completely on a wire rack.
3. In a saucepan, combine 1/2 cup water, 1/2 cup unsalted butter, 1/4 teaspoon fine sea salt, and 1 tablespoon granulated sugar. Bring to a boil over medium heat, stirring until the butter melts.
4. Remove the pan from heat and add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides.
5. Return the pan to low heat and cook, stirring constantly, for 2 minutes to dry the dough slightly. Transfer to a mixing bowl and let cool for 5 minutes.
6. Beat in 4 large eggs, one at a time, mixing well after each addition until the dough is smooth and glossy.
7. Transfer the choux pastry to a piping bag fitted with a plain 1/2-inch tip. Pipe 12-16 small mounds (about 1 inch wide) onto a parchment-lined baking sheet. Pipe a ring of choux pastry (about 1 inch wide) around the edge of the baked puff pastry base.
8. Brush the choux puffs and ring lightly with beaten egg. Bake for 25-30 minutes until puffed and golden. Cool completely.
9. For the caramel, combine 1/2 cup granulated sugar and 2 tablespoons water in a small saucepan. Heat over medium heat, swirling gently, until the sugar dissolves and turns a deep amber color. Remove from heat immediately.
10. Dip the top of each choux puff into the hot caramel, then quickly place them caramel-side up on a parchment sheet to set. Once set, dip the bottom of each puff in caramel and attach them around the edge of the puff pastry base, on top of the choux ring.
11. For the crème Chiboust, heat 1 cup whole milk with 1/2 vanilla bean (seeds and pod) in a saucepan until just simmering. In a bowl, whisk 3 large egg yolks with 1/3 cup granulated sugar and 2 tablespoons cornstarch until pale and thick.
12. Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking, until thickened and bubbling. Remove from heat, discard the vanilla pod, and stir in 2 tablespoons unsalted butter. Let cool to room temperature.
13. Whip 1 cup heavy cream to soft peaks. Gently fold the whipped cream into the cooled pastry cream to create the crème Chiboust.
14. Transfer the crème Chiboust to a piping bag. Fill each choux puff by piercing the base with a small tip and piping in the cream. Fill the center of the puff pastry base with the remaining crème Chiboust, spreading it evenly.
15. Whip 1 1/4 cups heavy cream with 2 tablespoons confectioners' sugar and 1/2 teaspoon vanilla extract to stiff peaks. Pipe decorative swirls of Chantilly cream on top of the filled base and between the choux puffs.
16. Chill the assembled Saint-Honoré for at least 1 hour before serving to allow the flavors to meld and the caramel to set.