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| Type | Cake |
|---|---|
| Place of origin | France |
| Created by | M. Chiboust |
| Main ingredients | Puff pastry, choux pastry, cream puffs, caramelized sugar, chiboust cream, whipped cream |
| |
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The St. Honoré cake, usually known by its French name gâteau St-Honoré, and also sometimes called St. Honoratus cake,[1] is a pastry dessert named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), Bishop of Amiens.[2] It was invented in 1847 at the Chiboust bakery on Rue Saint-Honoré in Paris.[3]
This classic French dessert is a circle of puff pastry at its base with a ring of pâte à choux piped on the outer edge. Small baked profiteroles are dipped in caramelized sugar and attached side by side on top of the circle of the pâte à choux. This base is traditionally filled with crème chiboust and finished with whipped cream using a special St. Honoré piping tip.[4][3]
See also
- List of choux pastry dishes
References
- ^ Vitz, Evelyn (2016-01-12). A Continual Feast: A Cookbook to Celebrate the Joys of Family & Faith throughout the Christian Year. Ignatius Press. ISBN 9781681490052.
- ^ Prichep, Deena (2012-05-16). "Thank The Patron Saint Of Bakers For This Cake Today". NPR. Retrieved 2017-06-25.
- ^ a b Pytel, Gilbert (2013-05-02). "Les meilleurs Saint-Honoré de Paris". L'Express (in French). Retrieved 2017-06-25.
- ^ Baking and Pastry Fundamentals. Johnson & Wales University. 2000. ISBN 9780787274078.