St. Honore Cake

Total Time:
2 hr 15 min
1 hr 5 min
5 min
1 hr 5 min

4 servings

  • Puff Pastry:
  • 1 sheet puff pastry, thawed if frozen
  • Confectioners' sugar, for dusting
  • Pate a Choux:
  • 400 grams unsalted butter, plus additional for buttering the baking sheets
  • 600 grams all-purpose flour
  • Pinch salt
  • 12 large eggs
  • Sugar Decoration:
  • 1 to 2 cups isomalt
  • Custard:
  • 800 grams milk
  • 200 grams whipping cream
  • 1 vanilla bean
  • 290 grams granulated sugar
  • 120 grams egg yolks
  • 100 grams flour
  • Chantilly Cream:
  • 1 liter whipping cream
  • 1 vanilla bean
  • 100 grams confectioners' sugar
  • Mixed fresh berries, such as blackberries, blueberries, raspberries and strawberries, for topping
  • For the puff pastry: Preheat the oven to 350 degrees F.

  • Arrange the puff pastry on a baking sheet and dust with some confectioners' sugar. Bake until golden and caramelized, about 20 minutes. Remove from the baking sheet, cut out 8 circles, and set aside. Leave the oven on.

  • For the pate a choux: Heat the butter and 1 liter water in a saucepan over medium heat. Bring to boil, then remove from the heat and add the flour and salt, stirring until combined. Return to the heat for 1 minute, stirring. Transfer the mixture to the bowl of a stand mixer and let cool for 5 minutes. With the mixer on medium speed, add the eggs, one at a time, mixing until well combined. Transfer to a pastry bag fitted with a large round tip.

  • Pipe cream puffs onto two buttered baking sheets. Bake, switching and rotating the baking sheets halfway through, until cooked through, about 25 minutes. Set aside to cool.

  • For the sugar decoration: Add the isomalt crystals to a large Pyrex measuring cup; microwave in 30 second increments to melt. Set aside to cool slightly, then dip a whisk in the melted isomalt and fling slightly to make long strings of pulled sugar. Set aside.

  • For the custard: Wrap a rimmed baking sheet with plastic wrap and set aside. In a large pot, combine the milk, cream, vanilla bean and 250 grams of the sugar. Bring to a boil.

  • Meanwhile, whisk together the egg yolks and the remaining 40 grams sugar until light and fluffy.

  • Once the milk mixture boils, add the flour to the egg yolk mixture and then add a spoonful of the boiling milk.

  • Pour the egg yolk mixture into the boiling milk, whisking constantly; continue whisking until it returns to a boil. Immediately remove from the heat and pour onto the prepared baking sheet; fish out and discard the vanilla bean. Place in the freezer until fully cooled.

  • For the chantilly cream: Add the cream to the bowl of a stand mixer. Add some of the vanilla bean seeds, scraped from the pod, along with a spoonful of the confectioners' sugar. (Reserve the remainder of the vanilla bean for another use.) Beat to soft peaks.

  • Transfer a tenth of the whipped cream to a pastry bag fitted with a medium round tip. Poke the tip into the bottom of the cream puffs to fill them with cream.

  • Fold the custard into the remaining whipped cream to make diplomat cream.

  • To serve: Set a circle of puff pastry down on 4 plates, then add some diplomat cream to the center. Top with berries and then another circle of puff pastry. Arrange a cream puff next to the pastry.

  • Pipe some chantilly cream on top of each pastry, add more berries to the plates, and top with the isomalt pulled sugar. Serve immediately.

  • Special equipment: two pastry bags, one fitted with a large round tip, the other with a medium round tip

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

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