Source: olgabombologna via 123RF

Saint Honore French dessert choux pastry

This recipe for Saint Honore requires some time and patience, but the result is totally worth it. The crowning glory of any feast, the highlight of any coffee party. The choux pastry dessert filled with vanilla cream originally comes from French cuisine. The delicate taste of vanilla, the sweetness of the caramel sauce and the light crunch of the pastry make this dessert simply irresistible.



number of servings

For the choux pastry:

  • 125 ml water Added to
  • 60 g butter Added to
  • 1 Pinch salt Added to
  • 75 g flour Added to
  • 3 Eggs Added to

For the puff pastry:

  • 125 g flour Added to
  • 60 g butter Added to
  • 1 Pinch salt Added to
  • 60 ml water Added to

For the cream:

  • 3 yolk Added to
  • 100 g sugar Added to
  • 25 g flour Added to
  • 12 l milk Added to
  • 1 vanilla pod Added to

For the caramel sauce:

  • 200 g sugar Added to
  • 50 ml water Added to


120 min.
1. Step

To bake the Saint Honore recipe, start with the choux pastry. Bring the water, butter and salt to the boil in a pan. Then add the flour and stir constantly until a lump of dough forms. Remove the pan from the heat and stir in the eggs one at a time. Pipe circles from the mixture onto baking paper.

2. Step

For the puff pastry, knead the flour, butter, salt and water into a smooth dough and form circles. Place these on the choux pastry. Now bake the puffs at 180 degrees convection oven for approx. 20 minutes until golden brown. Leave them to cool completely.

3. Step

For the cream, beat the egg yolks and sugar until frothy. Stir in the flour. Bring the milk to the boil with the scraped-out vanilla pod and slowly add to the egg yolk mixture. Heat everything together again until the cream thickens. Then leave the cream to cool.

4. Step

Prepare the caramel sauce by caramelizing the sugar and water in a pan.

5. Step

Now spread the cooled pastry circles with the cream and decorate them with more choux pastry. Finally, drizzle the Saint Honore pastry with the caramel sauce. Allow the caramel sauce to dry well before serving.



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