SAINT HONORE  RECIPE BY

KIRSTEN TIBBALLS
Originally designed in Paris, this French patisserie classic is simply fantastique!
Coils of choux pastry piped onto an inverted puff pastry base and topped with
creme patissiere. Finished with craquelin encrusted choux puffs that are filled with
more creme patissiere and coated in toffee. Lastly, it is topped with white 
chocolate Chantilly cream piped with the signature Saint Honore tip. ADVANCE

TOFFEE
CRAQUELIN
CHOUX PUFFS

225 MINS
WHITE CHOCOLATE CHANTILLY CREAM
CREME PATISSIERE
CHOUX PASTRY
INVERTED PUFF PASTRY

MAKES 1

 NOTE

A day prior to starting this recipe, you will be required to make a batch of Inverted Puff Pastry ( see our online
video for instructions).

The White Chocolate Chantilly Cream requires a minimum of 6 hours in the refrigerator prior to assembly.

WHITE CHOCOLATE CHANTILLY CREAM

METHOD
INGREDIENTS

105g (3.7oz) fresh cream 35% fat (A)
2.5g (0.09oz) Heilala Vanilla Bean Paste
15g (0.53oz) liquid glucose, optional
105g (3.7oz) Callebaut W2 White Chocolate
28%
150g (5.29oz) fresh cream 35% fat (B)
Place the cream (A), vanilla and glucose into a saucepan and
bring to the boil. Pour the boiled mixture over the chocolate and
whisk until completely incorporated. Add in the cream (B) and
whisk to combine. Cover with plastic wrap touching the surface
and place into the refrigerator for a minimum of 6 hours.

EQUIPMENT

spatula
whisk

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.
CREME PATISSIERE
METHOD
INGREDIENTS

70g (2.47oz) caster (superfine) sugar
30g (1.06oz) corn starch or custard powder
140g (4.94oz) egg yolks
330g (11.64oz) full cream (whole) milk
pinch of salt
7g (0.25oz) Heilala Vanilla Bean Paste
160g (5.64oz) unsalted butter, cold and cubed
EQUIPMENT
whisk
spatula
Create a slurry by combining the corn starch and sugar in a
bowl, add it to the egg yolks and whisk until combined. In a
saucepan, place the milk, salt and vanilla and bring to the boil.
Pour half of the milk over the slurry while whisking. Transfer
back into the saucepan and bring to the boil over low to medi-
um heat while whisking. Once boiling, continue to whisk over
the heat for a further minute. Transfer into a bowl and add the
butter, a couple of pieces at a time, mixing until completely
incorporated after each addition. Cover with plastic wrap touching
the surface, allow to cool at room temperature for approximately
30 minutes before setting aside in the refrigerator. Allow to chill
for a minimum of 1-2 hours before piping.

CRAQUELIN
METHOD
INGREDIENTS

85g (3oz) unsalted butter, cold and cubed
100g (3.53oz) brown sugar
100g (3.53oz) plain (all-purpose) flour
EQUIPMENT
stand mixer
rolling pin
43mm round cutter, or 40mm - 45mm
FR004 30mm dome silicon mould, optional
In the bowl of a stand mixer fitted with a paddle attachment,
combine the butter, brown sugar and flour until it forms a
smooth paste. Between 2 sheets of baking paper, roll the paste
until it is 2mm - 2.5mm in thickness. Place into the freezer for
approximately 20 minutes before stamping out the discs with a
round cutter. Line 10-14 cavities of the silicon mould indents
with the craquelin discs.
 NOTE
Refer to the video for instructions on how to create the Choux
puffs without a silicon mould.

Any remaining craquelin dough can be wrapped and stored in

the freezer for up to 4 - 5 months.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.
CHOUX PASTRY
METHOD
INGREDIENTS

200g (7.05oz) water Place the water, salt, sugar and butter into a saucepan and
pinch of salt bring to the boil before adding in the milk powder and stirring
5g (0.18oz) caster (superfine) sugar to combine. Remove from the heat, add in the flour and mix
95g (3.35oz) unsalted butter until completely incorporated. Return the saucepan to a low to
15g (0.53oz) full cream milk powder medium heat and stir the dough until it develops an oily sheen.
110g (3.88oz) plain (all purpose) flour, sieved Transfer the dough into the bowl of a stand mixer fitted with
200g (7.05oz) whole eggs, more or less a paddle attachment and begin to mix on low speed. Whisk
the eggs slightly to break them up and slowly add them to the
EQUIPMENT dough, ensuring they have fully incorporated after each addition.
Test the mixture intermittently as demonstrated in the video to
spatula ensure you reach the correct consistency. Transfer the mixture
stand mixer into a piping bag fitted with a 10mm plain piping tube. Pipe
disposable piping bag into the craquelin-lined mould cavities and use an angled palette
10mm plain piping tube knife to level the top. Place into the freezer for a minimum of 3
medium angled palette knife hours.
aluminium baking tray
 NOTE

Refer to the video for instructions on how to create the Choux

puffs without a silicon mould.

Set aside the remaining choux pastry as it will be used in the

next step.

INVERT PUFF PASTRY

METHOD
INGREDIENTS

1 batch of prepared inverted puff pastry, or
good quality store-bought butter puff pastry
plain (all-purpose) flour, for dusting
EQUIPMENT
Heat the oven to 175°C (347°F), fan forced. On a lightly
floured workbench, roll the pastry out to a thickness of 7mm.
Use a cake ring as a guide to cut the pastry into a 200mm
disc. Place the pastry onto a Silpain-lined baking tray and dock
using a pastry docker or fork.

rolling pin Transfer the remaining choux pastry into a piping bag fitted with
200mm cake ring, bowl or plate to use as a 12mm plain piping tube. Pipe a ring of choux pastry onto the
a guide puff pastry, approximately 15mm from the edge of the disc. Pipe
paring knife a second ring inside the first, leaving the same gap, and lastly
Silpain Baking Mat pipe some choux pastry in the centre. Bake in the pre-heated
aluminium baking tray oven for 30-40 minutes, until the puff pastry is golden brown in
pastry docker, or fork colour and the choux pastry is completely cooked.
disposable piping bag
12mm plain piping tube

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.
CHOUX PUFFS

EQUIPMENT METHOD

Silpain Baking Mat Heat the oven to 140°C (284°F), fan forced. Unmould the
aluminium baking tray frozen choux and place them onto a Silpain-lined baking tray.
disposable piping bag Bake in the pre-heated oven for 15 minutes before increasing
6mm plain piping tube the temperature to 170°C (338°F) and baking for a further 15 -
spatula 20 minutes, until golden brown in colour. Turn the oven off and
leave the door ajar, allowing the choux pastry to dry out with the
residual heat for approximately 20 - 30 minutes. Allow to cool
completely.

Transfer the prepared creme patissiere into a piping bag fitted

with a 6mm plain piping tube and fill each choux puff. Set the
remaining creme patissiere aside in the refrigerator until required
for the assembly.

TOFFEE COATING
METHOD
INGREDIENTS

100g (3.53oz) water Place the water and sugar into a saucepan and boil until it
500g (17.64oz) caster (superfine) sugar reaches 165 - 168°C (329 - 334°F), until the bubbles are gold-
large bowl of ice water en in colour. Remove from the heat and sit the saucepan into a
bowl of ice water to stop the toffee cooking. Once the bubbles
EQUIPMENT in the toffee have dissipated, remove the saucepan from the ice
water. Use tweezers or a fork to dip the choux puffs into the
thermometer toffee before transferring them into the half sphere silicon mould
food tweezers or a fork as demonstrated in the video. Allow to cool completely at room
FR039 50mm half sphere silicon mould, temperature.
optional  NOTE

If you are not using a silicon mould, simply place the choux
puffs, toffee-side down, onto a silicon baking mat or sheet of
baking paper.

The toffee will begin to dissolve with the moisture in the atmo-
sphere if they are prepared too early.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.
ASSEMBLY
EQUIPMENT
stand mixer
disposable piping bags
12mm plain piping tube
medium angled palette knife
St Honore piping tip 12mm
Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.
METHOD
Place the prepared white chocolate Chantilly cream into the bowl
of a stand mixer fitted with a whisk attachment and whip until
it reaches a pipeable consistency. Set aside in the refrigerator
until required.
Secure the pastry base to the serving plate with a small amount
of creme patissiere. Transfer the remaining creme patissiere into
a piping bag fitted with a 12mm plain piping tube. Pipe it over
the puff and choux pastry base before leveling it out with an
angled palette knife. Arrange 10 choux puffs evenly around the
edge of the creme patissiere.
Transfer the whipped Chantilly cream into a piping bag fitted
with a Saint Honore piping tip. Pipe the cream in between the
choux puffs and on top of the creme patissiere as demonstrated
in the video before place one last choux puff in the centre.
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au