Saint Honore French dessert choux pastry

To bake the Saint Honore recipe, start with the choux pastry. Bring the water, butter and salt to the boil in a pan. Then add the flour and stir constantly until a lump of dough forms. Remove the pan from the heat and stir in the eggs one at a time. Pipe circles from the mixture onto baking paper.

For the puff pastry, knead the flour, butter, salt and water into a smooth dough and form circles. Place these on the choux pastry. Now bake the puffs at 180 degrees convection oven for approx. 20 minutes until golden brown. Leave them to cool completely.

For the cream, beat the egg yolks and sugar until frothy. Stir in the flour. Bring the milk to the boil with the scraped-out vanilla pod and slowly add to the egg yolk mixture. Heat everything together again until the cream thickens. Then leave the cream to cool.

Prepare the caramel sauce by caramelizing the sugar and water in a pan.

Now spread the cooled pastry circles with the cream and decorate them with more choux pastry. Finally, drizzle the Saint Honore pastry with the caramel sauce. Allow the caramel sauce to dry well before serving.