Saint Honoré Pastry
A French bakery showstopper: a crisp puff pastry base ringed with caramel-glazed cream puffs, filled with a cloud of whipped cream and finished with strawberries and a chocolate drizzle. A true weekend project that earns every minute.
- Total time
- 90 min
- Servings
- 8
- Calories
- 420
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 1
Heat the oven to 400°F and roll the 1 puff pastry sheet into a 9 inch circle on parchment paper; prick it all over with a fork.
Step 2
Bake the base 18-20 minutes until puffed and deep golden; cool on a rack and leave the oven on.
Step 3
Bring 1/2 cup water, 4 tbsp butter and 1/4 tsp salt to a boil, stir in the 1/2 cup flour and cook 1-2 minutes until the dough balls up and films the pan.
Step 4
Beat in the 2 eggs one at a time until the paste turns thick, glossy and falls from the spoon in a slow ribbon.
Step 5
Pipe or spoon 10-12 walnut-sized mounds onto a lined sheet and bake 22-25 minutes until puffed, deep golden and light.
Step 6
Cook 1/2 cup sugar with 2 tbsp water over medium-high, without stirring, until amber and toasty-smelling, 6-8 minutes; it sets fast, so rewarm gently if it hardens.
Step 7
Dip each puff's base in the caramel and stand them ringed around the pastry edge, then briefly dip the tops for a glazed shell.
Step 8
Whip 1 cup heavy cream with 2 tbsp of the sugar and 1/2 tsp vanilla to stiff peaks that hold when the beaters lift.
Step 9
Mound the whipped cream in the center, top with the 6 strawberries and drizzle over the 1/4 cup melted chocolate chips.
Tools you’ll need
- baking sheet
- saucepan
- electric hand mixer
- piping bag
- parchment paper
- wooden spoon
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