Saint Honore (Combined with Sfolia and pasta choux)
Flake dough with pasticcera cream and cream puff pastry
The St. Honoré cake is named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), bishop of Amiens. It was invented in 1847 at the Chiboust bakery on Rue Saint-Honoré in Paris.
This classic French dessert is a circle of puff pastry at its base with a ring of pâte à choux piped on the outer edge. After the base, baked small cream puffs are dipped in caramelized sugar and attached side by side on top of the circle of the pâte à choux. This base is traditionally filled with crème chiboust and finished with whipped cream using a special St. Honoré piping tip.