Ingredients

• 1 sheet (approx. 250-300g) Puff Pastry
• 100 g (for choux) + 50g (for crème pâtissière) Unsalted Butter
• 250 ml (for choux) + 50ml (for caramel) + 60ml (for meringue) Water
• 1 tbsp (for choux) + 100g (for crème pâtissière) + 150g (for caramel) + 150g (for meringue) Granulated Sugar
• 0.25 tsp Salt
• 150 g (for choux) All-Purpose Flour
• 3 whole (for choux) + 4 yolks (for crème pâtissière) + 3 whites (for meringue) Large Eggs
• 500 ml Whole Milk
• 1 pod (or 2 tsp vanilla extract) Vanilla Bean
• 40 g Cornstarch
• 2 sheets (or 4g powdered gelatin) Gelatin Sheets
• 250 ml (for decoration) Heavy Whipping Cream
• 2 tbsp (optional, for whipped cream) Powdered Sugar

Instructions

1. 1

   **Prepare the Pastry Base:** Preheat oven to 190°C (375°F). Roll out puff pastry into a 22cm (9-inch) circle. Prick generously with a fork, place on a baking sheet lined with parchment paper, and bake for 15-20 minutes until golden and puffed. Let cool completely.

2. 2

   **Make Choux Pastry:** In a saucepan, combine 100g butter, 250ml water, 1 tbsp sugar, and 1/4 tsp salt. Bring to a rolling boil. Remove from heat, add 150g flour all at once, and stir vigorously until a ball of dough forms. Return to low heat and cook, stirring, for 1-2 minutes to dry out the dough. Transfer to a bowl and let cool slightly (about 5 minutes).

3. 3

   **Pipe and Bake Choux Buns:** Beat 3 whole eggs, one at a time, into the choux dough until fully incorporated and the dough is smooth and glossy. Transfer to a piping bag with a round tip. Pipe 15-20 small (2-3cm) choux buns onto a parchment-lined baking sheet. Bake at 200°C (400°F) for 25-30 minutes, until golden brown and puffed. Turn off the oven, prop the door slightly open, and let them cool inside for 10 minutes to prevent collapsing. Remove and cool completely.

4. 4

   **Prepare Crème Pâtissière:** In a saucepan, heat 500ml milk with the split vanilla bean (or vanilla extract) until simmering. In a bowl, whisk 4 egg yolks, 100g sugar, and 40g cornstarch until pale. Slowly temper the hot milk into the egg mixture, then return the entire mixture to the saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in 50g butter, and remove vanilla bean. Cover with plastic wrap directly on the surface to prevent a skin from forming, and chill completely (at least 1 hour).

5. 5

   **Make Chiboust Cream:** If using gelatin sheets, soften them in cold water. If using powder, bloom in 2 tbsp cold water. In a small saucepan, combine 150g sugar and 60ml water. Heat without stirring until the syrup reaches 118°C (244°F). Meanwhile, whisk 3 egg whites to soft peaks. Slowly pour the hot sugar syrup into the egg whites while continuously whisking until stiff, glossy peaks form (Italian meringue). Squeeze excess water from gelatin sheets (or melt bloomed powdered gelatin) and stir into the chilled crème pâtissière. Gently fold the Italian meringue into the crème pâtissière until fully combined and airy. Transfer to a piping bag.

6. 6

   **Prepare Caramel:** In a clean, dry saucepan, combine 150g sugar and 50ml water. Cook over medium-high heat without stirring (swirl the pan gently if needed) until the sugar syrup turns a rich amber caramel color. Be careful not to burn it. Remove from heat immediately.

7. 7

   **Assemble the Saint-Honoré:** Dip the top of each cooled choux bun into the hot caramel, then quickly attach them around the edge of the cooled puff pastry base, caramel-side up. Allow the caramel to set. Fill the center of the puff pastry base with the Chiboust cream, piping it in elegant swirls.

8. 8

   **Decorate and Serve:** Whip 250ml heavy cream (with 2 tbsp powdered sugar if desired) until medium-stiff peaks form. Pipe or spread the whipped cream decoratively on top of the Chiboust cream. Chill the Saint-Honoré for at least 30 minutes before serving to allow the cream to set fully. Serve immediately and enjoy this classic French masterpiece.