Simplified St. Honoré Cake
Savor our simplified St. Honoré cake, a nod to the classic French dessert named after the patron saint of bakers and pastry chefs. Using Delizza Belgian Mini Cream Puffs, we’ve made it simple without sacrificing taste. Crisp pastry meets velvety chiboust cream for a timeless treat.
- About 15 Delizza Belgian Mini Cream Puffs (room temperature)
- 1 puff pastry sheet
For the crème chiboust (Pastry cream plus Italian meringue)
For a simplified “pastry cream” alternative
- 1 (144-gram) package instant pudding mix
- ½ cup milk
- ½ cup heavy cream
- 2 tablespoons sugar
- 1 tablespoon / 13 grams vanilla extract or 1 vanilla bean
- ½ teaspoon sea salt
For the Italian meringue
- 1 large egg white (about 27 grams)
- 1¼ tablespoons / 19 grams water
- 6 tablespoons / 75 grams sugar
For the whipped cream (Can be replaced with store-bought frozen whipped cream)
- 2 cups / 480 grams heavy cream
- 5 tablespoons / 40 grams milk powder
- 5 tablespoons / 35 grams powdered sugar
For the caramel
- ¾ cup / 150 grams sugar
- 2 tablespoons / 30 grams water
- 10-inch plate
- Small knife or a pizza cutter
- Baking sheet
- Parchment paper
- Food thermometer
Puff Pastry Base
Preheat the oven to 400 degrees Fahrenheit.
Unfold and roll out the premade puff pastry.
Using a 10-inch plate, cut out a circle of puff pastry.
Place the puff pastry round on a parchment-covered baking sheet and bake for 15 to 20 minutes or until golden brown.
Let it cool and set aside.
Simplified “pastry cream” alternative
Combine pudding mix, milk, heavy cream, and vanilla in a medium bowl.
Cover the bowl and let it rest in the refrigerator for 30 minutes.
In a mixing bowl, lightly whisk egg whites until foamy.
In a small pan, create a syrup for your meringue by adding the sugar and then the water without mixing them.
Heat the sugar to 245 degrees Fahrenheit.
Whisk the egg whites at medium speed and slowly drizzle the hot sugar syrup into the egg whites.
Continue to whisk the meringue for about 10 minutes.
In three parts, fold the meringue into the pastry cream to complete the crème chiboust.
In a small pan, pour sugar followed by water, without mixing them. Allow the sugar to soak up the water for about 3 to 4 minutes.
Prepare a station for dipping cream puffs in caramel. Lay out parchment paper and have the Delizza Belgian Mini Cream Puffs and tongs ready for dipping.
Once the sugar has absorbed the water, heat the mixture on high heat without stirring.
Let the sugar mixture come to a boil and continue until it reaches a light amber color, then remove from heat.
Swirl the pot to combine any unevenly heated parts, as the sugar mixture will continue to darken from the residual heat of the pot.
Using tongs, dip the top of the cream puffs into the caramel and place them on parchment paper to cool for a few minutes. Redip if a thicker caramel coating is desired. Do not touch the hot caramel; use food-safe gloves as an optional precaution.
Repeat with all cream puffs.
Whipped cream (Can be replaced with store-bought frozen whipped cream)
In a small bowl, combine milk powder and powdered sugar.
In a mixing bowl, add 2 cups of heavy whipping cream. Whisk the heavy whipping cream at medium speed.
Slowly add the milk powder and powdered sugar mixture, 1 tablespoon at a time.
Continue to whisk until soft peaks have formed.
Place the puff pastry round on a plate or cake stand.
Create a ring of caramel-topped cream puffs on the puff pastry round.
Spread the crème chiboust in the center of the puff pastry round.
Pipe lines or swirls of whipped cream over the crème chiboust.