The St. Honoré cake, usually known by its French name gâteau St-Honoré, and also sometimes called St. Honoratus cake, is a pastry dessert named for the French
patron saint
A patron saint, patroness saint, patron hallow or heavenly protector is a saint who in Catholicism, Anglicanism, or Eastern Orthodoxy is regarded as the heavenly advocate of a nation, place, craft, activity, class, clan, family, or perso ...
of bakers and pastry chefs,
Saint Honoré or Honoratus (d. 600 AD),
Bishop of Amiens
The Roman Catholic Diocese of Amiens (Latin: ''Dioecesis Ambianensis''; French: ''Diocèse d'Amiens'') is a diocese of the Latin Rite of the Roman Catholic Church in France. The diocese comprises the department of Somme, of which the city of A ...
. It was invented in 1847 at the Chiboust bakery on
Rue Saint-Honoré in Paris.
This classic French dessert is a circle of
puff pastry
Puff pastry, also known as ', is a flaky light pastry made from a laminated dough composed of dough (') and butter or other solid fat ('). The butter is put inside the dough (or vice versa), making a ' that is repeatedly folded and rolled out befo ...
at its base with a ring of
pâte à choux piped on the outer edge. Small baked
profiteroles
A profiterole (), cream puff (US), or ''chou à la crème'' () is a filled French and Italian choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left ...
are dipped in
caramelized sugar and attached side by side on top of the circle of the pâte à choux. This base is traditionally filled with
crème chiboust and finished with
whipped cream
Whipped cream is liquid heavy cream that is whipped by a whisk or mixer until it is light and fluffy and holds its shape, or by the expansion of dissolved gas, forming a firm colloid. It is often sweetened, typically with white sugar, an ...
using a special St. Honoré piping tip.
See also
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List of choux pastry dishes
This is a list of choux pastry dishes. Choux pastry, or ''pâte à choux,'' is a light pastry dough that contains only butter, water, flour and eggs. The high moisture content of the dough causes it to produce steam when cooked, which puffs the p ...
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References
Custard desserts
French pastries
Puff pastry
Choux pastry
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