Professional reference formula

Yield: one 20 cm / 8 inch cake.

All quantities and process choices on this page are external professional evidence.

  • One 20 cm puff-pastry disc
  • 300 g pâte à choux
  • 500 g crème Chiboust
  • 250 g sugar for caramel
  • Egg wash, as needed

Method

  • Dock the pastry base, pipe a choux ring around its edge and bake together until the pastry and choux are fully dry.
  • Pipe small choux separately and bake deep golden and dry.
  • Fill the small choux with Chiboust or pastry cream.
  • Cook a dry caramel, dip choux tops, then attach them around the baked ring with caramel.
  • Pipe the remaining Chiboust into the centre with the Saint-Honoré tip and serve after the cream sets.

Professional identity

Saint-Honoré combines a pastry base, attached choux, caramel and a light pastry-cream-derived filling classically crème Chiboust. Chantilly is a legitimate modern service choice but should be named.

Critical controls

  • Bake choux fully before filling.
  • Use caramel immediately and protect hands from burns.
  • Attach each choux securely without thick pools of caramel.
  • Keep Chiboust cold and observe egg-foam food-safety controls.

Evidence status

external_evidence; no Tanya-specific formula, ingredient choice or production practice is implied.