The Saint-Honoré, the quintessential gourmet tart, combines harmonious flavors and textures. With a crunchy pastry base and soft choux, crowned with a delicate Chiboust cream and decorated with caramelized choux, it is the perfect dessert for special occasions. Its name honors the patroness of bakers, and its flavor will delight all diners. Exquisite and sophisticated, the Saint-Honoré is a masterpiece of pastry that wins over demanding palates.
The Saint-Honoré is an elegant and sophisticated dessert that combines the smoothness of Chiboust cream with the crunchy texture of choux.
Once assembled, it offers an impressive and delicious presentation that delights all guests.
The preparation process requires attention and patience, but the final result is worth the effort dedicated.
Saint-Honoré
Ingredients
175 grams of Francine Supreme flour
75 grams of butter
5 egg yolks
4 egg whites
375 grams of powdered sugar
250 milliliters of milk
1 vanilla bean
2 gelatin sheets
6 tablespoons of ice-cold water
Preparation
Step 1 : To prepare the base pastry for the Saint-Honoré, place the flour and butter in a bowl and mix with your fingertips.
Step 2 : Add the egg yolk and the ice-cold water, form a dough ball, and let it rest in a cool place.
Step 3 : For the choux pastry, boil water with butter, salt, and sugar, then add the flour, mix well, and incorporate the eggs.
Step 4 : Do not overwork the dough.
Step 5 : Preheat the oven and spread the base dough into a circle on a baking sheet lined with parchment paper and greased with butter.
Step 6 : Fill a piping bag with the choux dough and form a ring around the edge of the pastry.
Step 7 : Sprinkle the choux with powdered sugar and bake everything.
Step 8 : Once cooled, place the Saint-Honoré base on a round serving plate.
Step 9 : Prepare a caramel with sugar and water, dip the choux in it, and place them on a buttered dish to cool.
Step 10 : Then, arrange the choux evenly along the ring of choux pastry.
Step 11 : For the Chiboust cream, soak gelatin in cold water, prepare a pastry cream with milk, vanilla, egg yolks, sugar, and flour.
Step 12 : Add the gelatin to the hot cream and flavor to taste.
Step 13 : Prepare Italian meringue by beating egg whites with sugar.
Step 14 : Decorate the center of the Saint-Honoré with the pastry cream in rows or rosettes, cover with meringue, and brown.
Step 15 : Keep refrigerated until serving.
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