A traditional French cake named for Saint Honoré, the patron saint of pastry bakers. It consists of a base of pate brisee topped with a ring of cream puffs that are dipped in caramel prior to being positioned on the base. This caramel coating "glues" the puffs together. The center of the ring is then filled with Saint-Honoré cream (also known as crème Chiboust)crème pâtissière lightened with Italian meringue. Though not classic, sometimes sweetened whipped cream is used as a filling.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.