Saint-Honoré Royale

Introduction to Saint-Honoré Royale

The Saint-Honoré Royale is a legendary French dessert that pays tribute to Saint Honoré, the patron saint of bakers and pastry chefs. This classic dish originates from Paris and has become a symbol of elegance in the world of pastry. Named after Rue Saint-Honoré, the famous street in Paris, this dessert is a magnificent combination of puff pastry, choux pastry, and crème Chantilly. Each component is meticulously layered to create a harmonious blend of textures and flavors, offering a feast for both the eyes and the palate.

Ingredients for Saint-Honoré Royale

• Puff Pastry - 1 sheet
• Choux Pastry - Ingredients for making choux
• Cream Puffs - Approximately 12 small cream puffs
• Crème Chantilly - 500ml heavy cream, sugar, vanilla
• Caramel - Sugar and water for caramelization
• Rum - A few drops for flavor (optional)
• Milk - 250ml for choux pastry
• Butter - 100g for choux pastry
• Eggs - 4 for choux pastry
• Flour - 125g for choux pastry
• Sugar - For sweetening and caramelization
• Vanilla - 1 vanilla pod or a few drops of vanilla extract

Tools and Equipment

• Oven
• Piping bags with star nozzle
• Saucepan
• Baking sheet
• Bowls
• Whisk
• Baking parchment
• Spoon
• Pastry brush

Preparation Steps

1. Preparing the Puff Pastry

Preheat your oven to 200°C (390°F). Roll out the puff pastry to a smooth circular disc, about 1/8 inch thick. Trim the edges to form a perfect circle. Place it on a baking sheet lined with parchment paper and prick it all over with a fork to prevent it from rising excessively.

2. Making the Choux Pastry

In a saucepan, bring milk, water (same amount as milk), butter, and a pinch of salt to a boil. Remove from heat and add flour, stirring vigorously until the mixture forms a thick paste. Return to heat and cook for about 2 minutes. Cool slightly, then beat in eggs one at a time until you achieve a smooth and glossy dough. Transfer the dough to a piping bag fitted with a round nozzle.

3. Baking the Choux Pastry

Pipe small mounds of choux onto the puff pastry disc, leaving room in between. Also pipe small mounds on a separate baking sheet to form miniature cream puffs. Bake in the preheated oven for about 15-20 minutes or until golden brown. Once baked, let them cool on a wire rack.

4. Preparing the Caramel

In a clean saucepan, mix sugar with a small amount of water and heat until it dissolves and turns a golden caramel color. It's important not to stir the mixture as it boils, to avoid crystallization.

5. Assembling the Saint-Honoré Royale

Use a pastry brush to glaze the tops of the cream puffs with caramel. Stick them around the edge of the puff pastry disc using more caramel. Fill the center with crème Chantilly, piping it in an elegant design.

Tips for Serving

The Saint-Honoré Royale should be served chilled to maintain its structure and enhance its flavors. Pair it with a glass of dessert wine or freshly brewed coffee for an exquisite culinary experience.

Enjoying Your Saint-Honoré Royale

Invite your friends and family to savor this masterpiece. Watch as they admire the delicate craftsmanship before indulging in a bite of heavenly sweetness. Remember to have your cooking timer on hand throughout the process to perfect your timing!