| St. Honoré Cake | |
| Country: | France |
| Creator: | Auguste Julien, at pâtisserie Chiboust |
| Type: | French gâteau |
| Main Ingredient: | Puff pastry, choux pastry, cream puffs, caramelised sugar, chiboust cream, whipped cream |
The St. Honoré cake, usually known by its French name gâteau St-Honoré, and also sometimes called St. Honoratus cake,[1] is a pastry dessert named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), Bishop of Amiens.[2] In 1847, it was invented by Auguste Julien,[3] at the Chiboust bakery on Rue Saint-Honoré[4] in Paris.[5]
This classic[6] French dessert is a circle of puff pastry at its base with a ring of pâte à choux piped on the outer edge.[7] Small baked profiteroles are dipped in caramelized sugar and attached side by side on top of the circle of the pâte à choux.[8] This base is traditionally filled with crème chiboust and finished with whipped cream using a special St. Honoré piping tip.[9] [5]