Saint-Honoré (French Choux Pastry Cake)
An elegant French pastry featuring choux buns arranged in a ring atop pâte brisée, crowned with caramel and crème mousseline. A showstopping dessert that impresses with its delicate layers and refined technique.
- Total time
- 120 min
- Servings
- 8
- Calories
- 520
- Protein
- 8g
Ingredients
- 1.5 cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 1 whole egg yolk
- ¼ tsp salt
- 3 tbsp ice water
- ½ cup water
- ¼ cup unsalted butter
- ¾ cup all-purpose flour
- ¼ tsp salt
- 3 whole eggs
- 1 cup whole milk
- 4 whole egg yolks
- ¼ cup granulated sugar
- 2 tbsp cornstarch
- ¾ cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 cup granulated sugar
- ¼ cup water
- 2 tbsp unsalted butter
- 2 tbsp powdered sugar
Instructions
- 1
Mix flour and salt in a bowl. Cut in cold butter until mixture resembles coarse breadcrumbs.
- 2
Add egg yolk and ice water, mixing gently until dough comes together. Form a disk, wrap in plastic, and refrigerate 1 hour.
- 3
Roll dough to 0.125-inch thickness and line an 8-inch tart pan. Prick with fork and refrigerate 30 minutes.
- 4
Bake at 400°F for 12-15 minutes until lightly golden. Cool on wire rack.
- 5
Combine water, butter, salt, and flour in a saucepan. Cook over medium heat, stirring constantly, until mixture forms a ball.
- 6
Transfer to bowl and cool for 5 minutes. Add eggs one at a time, beating well after each addition.
- 7
Pipe 16 small choux buns onto parchment-lined baking sheet. Bake at 400°F for 25-30 minutes until golden and crisp.
- 8
Cool completely on wire rack.
- 9
Heat milk in a saucepan until steaming. Whisk together egg yolks, sugar, and cornstarch until pale.
- 10
Slowly pour hot milk into egg mixture, whisking constantly. Return to saucepan and cook, stirring, until thick (2-3 minutes).
- 11
Transfer to bowl and cool to room temperature. Beat in softened butter and vanilla until light and fluffy.
- 12
Transfer to pastry bag fitted with round tip.
- 13
Combine sugar and water in a heavy saucepan. Cook over medium heat, stirring until sugar dissolves.
- 14
Stop stirring and cook until amber colored (about 5-7 minutes). Remove from heat and stir in butter.
- 15
Cool for 1 minute until slightly thickened but still workable.
- 16
Pipe crème mousseline into each cooled choux bun using a small hole or pastry tip.
- 17
Dip top of each bun lightly into warm caramel and arrange in a ring around the edge of the tart shell.
- 18
Fill center of tart with remaining crème mousseline, smoothing to create dome.
- 19
Drizzle remaining caramel over the assembled tart in decorative lines. Dust lightly with powdered sugar and serve immediately.
Tools you’ll need
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
- Large mixing bowls
- Heavy-bottomed saucepan (2-quart)
- Whisk
- Wooden spoon
- Pastry bag with round tip
- Baking sheets
- Parchment paper
- Wire cooling racks
- Candy/deep-fry thermometer
- Hand mixer or stand mixer
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