St. Honoré cake

St. Honoré Cake

Type	French gâteau
Place of origin	France
Created by	Auguste Julien, at pâtisserie Chiboust
Main ingredients	Puff pastry, choux pastry, cream puffs, caramelised sugar, chiboust cream, whipped cream
Media: St. Honoré Cake

The St. Honoré cake, usually known by its French name gâteau St-Honoré, and also sometimes called St. Honoratus cake,^[1] is a pastry dessert named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), Bishop of Amiens.^[2] In 1847, it was invented by Auguste Julien,^[3] at the Chiboust bakery on Rue Saint-Honoré^[4] in Paris.^[5]

This classic^[6] French dessert is a circle of shortcrust pastry at its base with a ring of pâte à choux piped on the outer edge.^[7] Baked choux puffs are dipped in caramelized sugar and attached side by side on top of the circle of the pâte à choux.^[8] Traditionally granulated sugar was sprinkled directly on the pastry and finished by holding a red hot iron close to the surface, but modern versions may use chocolate-dipped profiterole or dip the puffs in caramel stabilized with corn syrup or glucose syrup. This base is traditionally filled with crème chiboust and finished with whipped cream using a special St. Honoré piping tip.^[9][5]

• List of choux pastry dishes
• food portal

This French dessert-related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e