Elegant French Saint Honoré Cake With Caramelized Cream Puffs

Saint Honore is the showpiece that piles caramel-dipped cream puffs on a base of choux and custard. I dip the puffs in caramel quickly so the sugar sets into a glossy shell before it hardens.

The recipe involves making the choux pastry and puff pastry from scratch, but the steps are detailed and manageable. The result is a stunning cake that will impress your guests.

Classic French Saint Honoré Cake with Caramelized Cream Puffs

This Saint Honoré Cake features a base of puff pastry topped with rows of delicate cream puffs filled with light pastry cream and glazed with caramel. The cake takes around 2 hours to prepare and serves 8 people, making it ideal for celebrations.

Ingredients

For the Puff Pastry:
1 cup (2 sticks) unsalted butter, chilled and cubed
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water
For the Choux Pastry:
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
4 large eggs
1/4 teaspoon salt
For the Pastry Cream:
2 cups milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
1 teaspoon vanilla extract
For the Caramel:
1 cup granulated sugar
1/4 cup water
Additional for Garnish:
Whipped cream (optional)
Fresh berries (optional)

Instructions

Make the Puff Pastry: In a bowl, mix flour and salt. Add chilled butter and mix until crumbly. Gradually add cold water and knead until smooth. Roll into a rectangle, fold, and refrigerate.
Prepare the Choux Pastry: In a saucepan, bring water and butter to a boil. Add flour and salt, stirring continuously until the dough forms a ball. Remove from heat and beat in eggs one at a time until smooth.
Pipe the Choux Puffs: Preheat the oven to 400°F (200°C). Pipe small balls of choux pastry onto a baking sheet and bake for 20-25 minutes until golden and puffed. Let cool.

Make the Pastry Cream: In a saucepan, heat milk. In a bowl, whisk egg yolks, sugar, and cornstarch. Gradually add heated milk to yolk mixture, then return to saucepan and cook until thick. Stir in vanilla and let cool.
Assemble the Cake: Once baked and cooled, fill choux puffs with pastry cream. Caramelize sugar with water in a saucepan until amber. Quickly dip the cream-filled puffs in caramel and arrange on the puff pastry base.
Finish with Garnish: Top the cake with whipped cream and fresh berries if desired. Allow the caramel to set before serving.