Life is uncertain. Eat Dessert first.

Gateaux Saint-Honore

A Parisian gateau, Saint-Honore takes its name from the patron saint of bakers and pastrycooks. It is also said that that its name may come from the fact that the 19th-century pastrycook Chiboust, who created the cream which is used in it, set himself up in the Rue Saint-Honore in Paris [description taken from Larousse Gastronomique].

The gateau consists of a layer of shortcrust pastry, on top of which is piped a ring of choux pastry, and are baked together. Once cooled, on top of this is arranged a crown of choux balls, which are glazed with caramel. The inside of the crown is filled with Chiboust cream or Chantilly cream.


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