Classic Saint‑Honoré with Chiboust Cream

Ingredients

• 250 g Puff pastry (ready‑to‑use or homemade, keep chilled until ready to use)
• 10 g All‑purpose flour (for dusting the work surface)
• 1 Egg + water (wash) (1 egg beaten with 1 tablespoon of water)
• 75 g Water (for the choux pastry)
• 75 g Whole milk (for the choux pastry)
• 75 g Unsalted butter (cut into cubes, for the choux pastry)
• 105 g All‑purpose flour (for the choux pastry)
• 3 Eggs (for the choux pastry)
• 2 g Salt (for the choux pastry)
• 200 g Whole milk (for the pastry cream)
• 5 Egg yolks (for the pastry cream)
• 1 Vanilla bean (split and scraped, for the pastry cream)
• 30 g Granulated sugar (for the pastry cream)
• 15 g Cornstarch (Maïzena) (for the pastry cream)
• 2 Gelatin sheets (to soften in cold water)
• 3 Egg whites (for the Italian meringue)
• 45 g Water (for the meringue syrup) (for the Italian meringue)
• 140 g Granulated sugar (syrup) (for the Italian meringue)
• 250 g Granulated sugar (caramel) (for the glaze of the choux)
• 80 g Water (caramel) (for the caramel)

Instructions

1. Prepare the puff pastry disc

   On a lightly floured work surface, roll out the puff pastry to 2 mm thickness using a rolling pin. Cut a 22 cm circle with the cutter, prick the surface with a fork and place on a baking sheet lined with parchment paper. Let rest 1 h at room temperature then 2 h 30 in the refrigerator (or overnight).

   Time: PT3H45M

2. Make the choux pastry

   In a saucepan, bring to a boil 75 g water, 75 g milk, 75 g butter and 2 g salt. Off the heat, add 105 g flour all at once, stir vigorously until a smooth dough that pulls away from the sides forms. Return to low heat for 1 min, then incorporate 3 eggs one at a time, mixing well between each addition. Let cool.

   Time: PT20M

3. Pipe the choux pastry onto the disc

   Transfer the choux pastry to a pastry bag fitted with a medium tip. On the puff pastry disc, first form an outer circle (about 5 cm wide) then a smaller inner circle. Lightly brush with the beaten egg + water.

   Time: PT10M

4. Bake the disc with the choux

   Bake the disc topped with choux in a pre‑heated oven at 180 °C for 35 minutes, until the choux are golden and the puff pastry is well risen.

   Time: PT35M

   Temperature: 180°C

5. Pipe the small choux

   Use the same choux pastry (or a second batch) in a small tip to form choux about 2 cm in diameter, arranged in a staggered pattern around the edge of the already baked disc. Brush with beaten egg.

   Time: PT15M

6. Bake the small choux

   Return the tray to the oven at 180 °C for 30 minutes, until the choux are well puffed and golden.

   Time: PT30M

   Temperature: 180°C

7. Prepare the pastry cream

   Soften the gelatin sheets in cold water. In a saucepan, heat 200 g milk with the split vanilla bean. Meanwhile, whisk 5 egg yolks with 30 g sugar and 15 g cornstarch. Pour the hot milk over the mixture, return to medium heat and bring to a boil while stirring constantly. Remove from heat, add the squeezed gelatin, stir until fully dissolved. Let cool.

   Time: PT20M

8. Prepare the Italian meringue

   In a small saucepan, bring to a boil 45 g water with 140 g sugar. Cook until 116 °C (use a thermometer). Meanwhile, beat the 3 egg whites to stiff peaks. As soon as the syrup reaches 116 °C, pour it in a thin stream over the whites while continuing to whisk on medium speed until the meringue is glossy and warm.

   Time: PT15M

9. Fold the meringue into the pastry cream (Chiboust cream)

   Pour the warm Italian meringue over the still‑hot pastry cream, then gently fold with a spatula in circular motions until a homogeneous, airy cream is obtained.

   Time: PT5M

10. Prepare the caramel glaze

    In a saucepan, combine 250 g sugar with 80 g water. Bring to a boil then cook until 155‑160 °C (light caramel). Remove from heat.

    Time: PT10M

11. Fill the small choux with Chiboust cream

    Pipe each small choux (pre‑pierced upside down) with Chiboust cream using a small pastry bag.

    Time: PT10M

12. Glaze the choux with caramel

    Quickly dip the tops of the filled choux into the hot caramel, then place on a silicone sheet to cool. Repeat until all choux are glazed.

    Time: PT10M

13. Fill the centre of the Saint‑Honoré

    Using a special “Saint‑Honoré” tip (split on the side), fill the interior of the disc with Chiboust cream.

    Time: PT5M

14. Lightly caramelize the surface

    Quickly pass a kitchen torch over the surface of the cream to obtain a light golden colour.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g