A French classic, an essential and classy Tart, with intense Caramel flavors
About this recipe
Lately, I realized that I had never posted any Saint-Honoré recipe, a very classic French dessert !
In fact, not so surprising, as this is a dessert I discovered in my late 30s. Probably because this old and classic dessert was forgotten until recently, when pastry chefs started popularizing it again
In fact, I am going to show you a special version, as invented by Sébastien Bouillet. The chef combined a tart and a Saint-Honoré, for a great modernized result
A tart I discovered while visiting his pastry shop in Lyon
A tart, with a caramel crémeux, a caramel Pastry Cream, puffs
As for the result, a beautiful tart with a delicious caramel flavor, which will take some time to make, but the tart is really worth the effort !
Source of the recipe
I discovered this recipe in the magazine "Fou de Pâtisserie", Number 10
The recipe is on page 123
Modifications to the original recipe
I modified only a few things...
● I divided the quantities for a tart 7.87" (or 7 7/8" or 20 cm) in diameter
● I make more glazing, which I find more convenient for the glazing of the puffs
Tart shell
1. Let's start with the Creamed Sweetened Short Pastry (⅔ Cup or 200 g):
3. I told you that the final weight is ⅔ Cup or 200 g, but plan to make more as it will be more convenient to roll out
4. I recommend to wrap this dough airtight and store in the fridge for at least 2 hours
5. Take the shortcrust dough out of the fridge, remove the plastic wrap
6. Then roll out, and line a pastry ring or a mold
7. Cool down in fridge for 2 hours
8. 
I showed you how to line and blind bake, HERE. Blind bake, or bake the crust with nothing in it
9. I recommend using a perforated silicone mat, for better results: To purchase online, see HERE
Perforated Baking Pan
Silicone Baking Mat
Perforated Baking Mat
The caramel crémeux
10. Let's make the Caramel Custard
12. Spread the Caramel Custard (⅓ Cup or 100 g) at the bottom of the baked tart, with an offset Icing Spatula
13. Refrigerate
Wilton Offset Spatula
Large Mixing Bowls, Stainless Steel
DeBuyer Whisk
KitchenAid Whisk
The pastry cream
14. Make the Caramel Pastry Cream (2 Cups or 320 g)
16. Once made, and still soft and liquid, pour onto the tart shell, and spread with an offset Icing Spatula
17. Refrigerate
The Puffs
18. Make the Choux Dough. There are several recipes on the blog
20. To make puffs identical (same size), I am using half-sphere molds, 1.18" (or 1 3/16" or 3 cm) in diameter.
21. It's best to fill those cavities with a Pastry Bag
Silicone Half-Spheres Mold 1.6″
Disposable Pastry Bags
Plain Pastry Tips Set, Stainless Steel
22. Spread and remove the excess
23. Cover with a plastic wrap
24. Place in the freezer for at least 1 hour
Polyglass SpatulaPerforated Baking Pan
25. Take out of the freezer, take off the plastic wrap
26. Unmold
27. Place onto a silicone mat and let thaw at room temperature
28. I recommend using a perforated silicone mat, for better results: To purchase online, see HERE
Baking
29. Bake in preheated oven at 360 °F / 180 °C for 10 minutes
30. Allow to cool down at room temperature
31. I recommend not filling the choux before glazing (more convenient)
The Glazing Caramel
32. While I dislike the caramel glazing on choux, this is mandatory in a Saint-Honoré... so let's do it
33. In a saucepan, pour the Sugar (¾ Cup or 166 g), the Water (4 Tablespoons or 50 g) and the Glucose syrup (2 Tablespoons or 50 g)
34. Cook
35. During this time, fill a large bowl with water
Scanpan Saucepan
Calphalon Nonstick Sauce Pan
36. Wait until the temperature reaches 360 °F / 180 °C
37. Actually, you should pay attention to the color, rather than the temperature
38. The syrup darkens, you need to stop cooking "at the right color"
Digital Laser Infrared Thermometer
Matfer Pocket Digital Thermometer
● Photo on the left: nice color, dark amber
● Photo on the right: too dark, the caramel will taste bitter. It's too late, you need to start all over
39. Once the nice "amber" color obtained, you need to stop the saucepan to cook further. Dip the saucepan bottom onto the bowl with water, but no longer than 2 seconds
40. Leave the saucepan on the stove, but fire turned off !
41. While glazing, the caramel in the saucepan will cool down and harden. You may want to warm a few seconds to liquify it
42. To make perfect, professional looking glazed puffs, we are going to use silicon half-sphere molds, 2" (or 5 cm) in diameter
43. Hold a puff, using scissors
44. Dip the choux onto the glazing caramel
45. Then, place the glazed puff in the cavities, 2" (or 5 cm) in diameter. The caramel is going to harden, pretty fast
46. If the glaze is too liquid, wait for it to harden. If it is too hard or viscous, warm the saucepan a few seconds
47. Let the puff glaze harden, at room temperature, 15 minutes
48. To clean the saucepan with the caramel, fill with water and let the caramel melt
49. We need Caramel Pastry Cream for the puffs
50. Use a Pastry Bag, and fill it with the Caramel Pastry Cream (½ Cup or 90 g)
51. Fill the choux with the Caramel Pastry Cream (½ Cup or 90 g)
The whipped cream
52. In a clean bowl, place the Whipping Cream (1 ⅓ Cup or 300 g), the Mascarpone Cheese (4 Tablespoons or 60 g), the Sugar (3 Tablespoons or 40 g), the Vanilla Bean (½) (better if the bowl is cold)
53. Whip
54. Do not "over-whip" which would turn the cream grainy
KitchenAid 7-Quart Stand Mixer
Hamilton Beach Stand Mixer
55. Place the whipped cream in a Pastry Bag with a Saint-Honore Piping Tip. This is a special pastry tip, used for Saint-Honoré desserts
Assembling
56. Place the puffs first
57. Then pipe the whipped cream, starting to pipe between the puffs
That's it ! Keep refrigerated for 2 hours before serving
The caramel glaze will soften in the fridge. I do not recommend to keep this dessert more than 1 day in the fridge. Bon appétit !
Your work is beautiful! Thank you for sharing the recipes.
Thank you ! I just discovered your blog, very nice !!