St. Honoré Cake
TypeFrench gâteau
Place of originFrance
Created byAuguste Julien, at pâtisserie Chiboust
Main ingredientsPuff pastry, choux pastry, cream puffs, caramelised sugar, chiboust cream, whipped cream
Saint-honoré cake
Saint-honoré cake cross-section

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 puff pastry at its base with a ring of pâte à choux piped on the outer edge.[7] Small baked profiteroles are dipped in caramelized sugar and attached side by side on top of the circle of the pâte à choux.[8] This base is traditionally filled with crème chiboust and finished with whipped cream using a special St. Honoré piping tip.[9][5]

See also

References

  1. ↑ Vitz, Evelyn (2016-01-12). A Continual Feast: A Cookbook to Celebrate the Joys of Family & Faith throughout the Christian Year. Ignatius Press. p. 388. ISBN 9781681490052.
  2. ↑ Prichep, Deena (2012-05-16). "Thank The Patron Saint Of Bakers For This Cake Today". NPR. Retrieved 2017-06-25.
  3. ↑ "Le Saint-Honoré - Actualité". Gault Millau (in French). Retrieved 16 April 2023.
  4. ↑ "Histoire d'un plat parisien mythique : le Saint Honoré". Paris ZigZag (in French). Retrieved 16 April 2023.
  5. 1 2 Pytel, Gilbert (2013-05-02). "Les meilleurs Saint-Honoré de Paris". L'Express (in French). Archived from the original on 2013-05-04. Retrieved 2017-06-25.{{cite news}}: CS1 maint: bot: original URL status unknown (link)
  6. ↑ "Top 5 : les meilleurs saint-honorés". Les Echos (France) (in French). 29 November 2019. Retrieved 16 April 2023.
  7. ↑ "Les 20 meilleures pâtisseries de Paris". L'Express (in French). 28 January 2015. Retrieved 16 April 2023.
  8. ↑ "Recette du Saint-Honoré : Pâte à choux & crème Chiboust". Patisserie et Gourmandise (in French). 2018-03-04.
  9. ↑ Baking and Pastry Fundamentals. Johnson & Wales University. 2000. ISBN 9780787274078.


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