Saint-Honoré

Method

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

   Mark done Start 20 min timer

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 for 25 minutes until dark and dry. Cool.

   Mark done Start 25 min timer

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.

   Mark done

Chef’s Tips

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

Pairing Suggestions

• Coffee
• Champagne
• An audience

Storage & Reheating

None once assembled. Components keep separately for a day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.