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.