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wednesday 22 August 2018  
Home > Saint-Honoré with Chocolate Chantilly Cream recipes
01.01.2003 -dessert - saint-honoré

Saint-Honoré with Chocolate Chantilly Cream

« The king of cream cakes! Wonderful, little caramel choux balls on top of a thin layer of puff pastry, surrounded by a fluffy cloud of Chantilly cream. It’s a taste that will take you back in time - and an irresistible, sinful indulgence! » 
Type dessertpastrycake – choux pastry – creamcaramel - chocolate
Level of difficulty easy
Preparation time Preparation: 40 minutes – Cooking: 1 hour
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Serves 6-8

  • 9 oz (250 g) puff pastry

Choux pastry


  • 1 cup (¼ liter) water
  • ½ cup (125 g) butter
  • 1 cup (125 g) flour
  • 1 pinch salt
  • 4 eggs



  • 1 pint (500 g) whipping cream
  • 4/5 cup (100 g) icing sugar
  • 1 tbsp (5 g) unsweetened cocoa powder



  • 1 ¼ cups (250 g) superfine sugar
  • 1 ½ pints (7½ cl) water
  • ½ lemon


To prepare the ingredients

  • Preheat the oven to 350°F (180°C)
  • Roll out the puff pastry into a circle about 9½ (24 cm) in diameter, and place it onto a buttered baking sheet


Choux pastry


  • Boil the water, salt and butter in a saucepan Add the sifted flour all at once, and mix with a wooden spoon until the pastry comes away from the sides of the pan
  • Remove from the heat and work it for another minute or two
  • Add the eggs one by one, stirring in each time. Use a pastry bag to pipe a crown of choux pastry onto the puff pastry, 2/5 (1 cm) from the edge
  • Bake in the oven at 350°F (180°C) for 40 minutes
  • During this time, put 18 little balls of choux pastry on a buttered baking sheet.
  • Remove the first baking sheet from the oven and allow to cool
  • Bake the choux balls for 20 minutes at 350°F (180°C)
  • When the choux balls are cooked, take them off the baking sheet and put them onto a cooling rack
  • Heat the superfine sugar, water and lemon juice in a saucepan until it becomes a light caramel
  • Dip the pan into cold water to stop the contents from cooking
  • Dip the cooked choux balls one by one into the caramel and place them on the crown. Top with caramel
  • Whip the cream until stiff, add the icing sugar and cocoa, and decorate the center of the Saint-Honoré cake with this cream using a pastry bag with a ribbed tip
  • Refrigerate until you are ready to serve.

Suggested drink or wines

La Préceptorie de Centernach - Maury Cuvée Aurélie 2002

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See Also :
Cake recipes  Cake recipes
Caramel recipes  Caramel recipes
Chocolate recipe  Chocolate recipe
Dessert recipes  Dessert recipes
Pastry recipes  Pastry recipes
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