Saint Honore, Recipe by Wangsen INternational Bakery & Western Food School

Yield: 8 φ8cm saint honore



250 gr  Cake flour              

120 gr  Butter                     

  2 gr  Salt                             

 2 pcs  Egg yolk                   

 60 gr  Water                       


  1. Rub soft butter, cake flour and salt into small almond shapes.
  2. Make it a well shape.
  3. Add egg yolk and water in the center.
  4. Mix water and egg yolk first, then mix with the well gradually into a dough.
  5. Wrap the dough with plastic film, put in the fridge.
  6. Take out of the dough ,first beat with the rolling pin for a while, then roll the dough into 3mm, cut with a cutter, make some holes in the surface.

Puff paste


100 gr  Water     

100 gr  Milk                         

 80 gr  Butter      

  2 gr  Salt                             

120 gr  Cake flour              

120 gr  Whole eggs           

  q.s   Egg wash   


  1. Cook water, milk, butter and salt in a pot.
  2. When boiling, add cake flour, mix with a spatula on small fire.
  3. Add whole eggs for 3 times and make a puff paste.
  4. Pipe small round paste with a 8mm tip.
  5. Pipe around the sable with the rest paste.
  6. Brush egg wash on the surface. Bake at 200℃ for about 20 minutes.

Chiboust cream


For custard cream:

400 gr  Milk                         

¼ pcs   Vanilla pod             

 4 pcs  Egg yolk                   

 30 gr  Sugar                        

 40 gr  Cake flour

 12 gr  Gelatin                     

For meringue:

120 gr  Egg white                               

 20 gr  Sugar                        

 40 gr  Water                      

120 gr  Sugar                       


  1. To make custard cream: boil vanilla pod with milk together.
  2. Beat egg yolk and sugar together.
  3. Add sifted flours, mix well.
  4. Pour the boiled milk into it, mix well.
  5. Sieve the vanilla pod and other impurities.
  6. Make the paste more sticky on small fire. Add gelatin, mix well.
  7. To make meringue: cook water and 120g sugar into 118℃.
  8. Whisk egg white and 40g sugar, and pour the syrup into it.
  9. Add meringue into custard cream for several times, mix well.



350 gr  Cream     

 28 gr  Sugar        


1. Beat cream and sugar together till stiff.



400 gr  Sugar                       

130 gr  Glucose                  


  1. Melt glucose on small fire.
  2. Add sugar for several times, mix well slowly.
  3. Cook until caramel, then cool down immediately.


15 pcs  Pistachio                

  1. Stick caramel on the top of the round puff.
  2. Put half pistachio on it, let it set.
  3. Stick caramel on the top of ring puff.
  4. Stick the round puffs on the surface of ring puff when warm.
  5. Squeeze chiboust cream in the center.
  6. Pipe chantility between puffs.
  7. Decorate with sugar lines on the surface.

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