St. Honoré cake
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The St. Honoré cake, usually known by its French name gâteau St-Honoré, and also sometimes called St. Honoratus cake,[1] is a pastry dessert named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), Bishop of Amiens.[2] In 1847, it was invented by Auguste Julien,[3] at the Chiboust bakery on Rue Saint-Honoré[4] in Paris.[5]
This classic[6] French dessert is a circle of shortcrust pastry at its base with a ring of pâte à choux piped on the outer edge.[7] Baked choux puffs are dipped in caramelized sugar and attached side by side on top of the circle of the pâte à choux.[8] Traditionally granulated sugar was sprinkled directly on the pastry and finished by holding a red hot iron close to the surface, but modern versions may use chocolate-dipped profiterole or dip the puffs in caramel stabilized with corn syrup or glucose syrup. This base is traditionally filled with crème chiboust and finished with whipped cream using a special St. Honoré piping tip.[9][5]
See also
References
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