Classic Saint Honore scented with vanilla Recipe

A classic french patisserie delight infused vanilla and dipped in caramel.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5

Les ingrédients

Pour people
  • Disc(s) of puff pastry : 6 whole
  • Water : 25 ml
  • Fine salt : 1 pinch(es)
  • Caster sugar : 350 g
  • Salted butter : 150 g
  • Plain flour : 190 g
  • Whole egg(s) : 4 whole
  • Semi-skimmed milk : 500 ml
  • Sugar pearls : 5 g
  • Egg yolk(s) : 6 whole
  • Vanilla pod(s) : 3 whole
  • Double cream : 200 ml
  • Gelatine leave(s) 2g : 1.5 whole


  • ETAPE 1

    Preheat the oven to 220°C (Gas Mark 7-8).

  • ETAPE 2

    Divide the flaky pastry into six 12 cm diameter discs and pierce them using a fork.

  • ETAPE 3

    Divide the butter into small pieces. In a pan, pour 200ml water, a pinch of sugar, a pinch of salt and 100g butter. Bring to the boil and remove from the heat. Add the flour and mix in with a wooden spoon. Return to the heat and mix until it no longer sticks to the bottom of the pan. Pour into a mixing bowl and add 4 eggs one by one, mixing briskly.

  • ETAPE 4

    Using a pastry bag, lay 6 puff pastry circles on the flaky pastry discs.

  • ETAPE 5

    Prepare 3 or 4 small buns per person with the remaining pastry mixture on another baking tray. Using a pastry brush, glaze them with egg yolk and bake for 15 to 20 minutes at 220°C.

  • ETAPE 6

    Soak the gelatine in cold water. Infuse the vanilla into the milk and boil. Blanch 5 egg yolks with 100 g sugar and then add 40 g flour. Mix in the hot milk and return to the pan. Bring to the boil and cook for 3 minutes. Add the gelatine and 50 g butter, cover with cling film and leave to cool.

  • ETAPE 7

    Whisk the cream, and add to the pastry cream mixture gradually once it has cooled. Pierce the pastry and the buns and fill them with the cream using a piping bag.

  • ETAPE 8

    Heat 150g sugar in a pan (without stirring) until you obtain a golden caramel. Dip the buns into the caramel.

  • ETAPE 9

    Lay the buns on the pastry crowns and serve.

Chef's tip

«Take care when caramelising sugar; do not stir while heating.»

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