Saint-Honoré

The Method for Saint-Honoré

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1. Roll the puff pastry into a 22 cm disc, prick it all over, and bake at 200°C / 390°F between two trays for 20 minutes until flat and golden. Cool.

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2. Make the choux: boil the water and butter, add the flour and salt, beat to a ball, dry 2 minutes, cool, then beat in the eggs.

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3. Pipe 20 small buns onto a lined tray and bake at 200°C / 390°F for 25 minutes until dark and dry. Cool.

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4. Make a pastry cream with the milk, yolks, sugar, cornflour and vanilla, cooking until very thick. While it is hot, whisk the egg whites to soft peaks with the 80 g sugar and fold them in — this is the chiboust.

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5. Fill the buns with some of the chiboust through a hole in the base.

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6. Boil the caramel sugar and water to a deep amber without stirring. Keep iced water nearby.

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7. Dip each bun top-down in the caramel and set it on paper. Then dip the bases and glue them in a ring around the pastry disc. Pipe the remaining chiboust into the centre and serve within the hour.

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Things to Watch For

1. Take the caramel to amber. Pale caramel tastes of nothing.
2. Iced water beside you. Caramel burns are serious.
3. Assemble within an hour of serving.

To Go With It

Coffee · Champagne · An audience

Storing Leftovers

None once assembled. Components keep separately for a day.

Saint-Honoré Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.