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Classic Saint‑Honoré with Chiboust Cream
Learn how to make the Saint‑Honoré, a great classic of French pastry, with a crisp puff pastry, light choux, a pastry cream enriched with Italian meringue (Chiboust cream) and a shiny caramel glaze. The detailed recipe includes every step, tips, preparation times, equipment and storage advice.
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Critical Success Points
- • Full rest of the puff pastry disc (3 h 45) to prevent shrinking.
- • Achieve the correct consistency of the choux pastry (smooth, glossy ball).
- • Precise cooking of the meringue syrup (116 °C) and caramel (155‑160 °C).
- • Delicate folding of the meringue into the pastry cream to avoid loss of volume.
- • Handling hot caramel – risk of burns.
Safety Warnings
- • The caramel reaches over 150 °C – handle with gloves and avoid splatters.
- • The oven is very hot (180 °C) – use oven mitts.
- • The torch produces an open flame – do not point it at flammable materials.
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