Saint-Honoré
⏱ Prep : 60 min 🔥 Cook : 40 min ⌛ Total : 1h40 + 3h de repos 🔥 480 kcal 🔴 hard
🍽 For servings
🛠 Equipment
- Baking sheet
- Piping bag
- Saucepan
- Whisk
- Knife
- Wire rack
🛒 Ingredients
| 25 cl | Water | |
| 80 g | Butter | |
| 150 g | Flour | |
| 4 | Eggs | |
| 50 cl | Whole milk | |
| 6 | Egg yolks | |
| 200 g | Sugar | |
| 3 sheets | Gelatin | |
| 100 g | Sugar (caramel) |
Advertisement
Preparation
This recipe will be generated automatically. Detailed preparation steps will be added in a future version.
💡 Tips & variations
- Prepare the Chiboust cream the day before: it must be well chilled for assembly.
- Caramelize the cream puffs at the last moment — the caramel hardens quickly.
- A pastry ring is essential for a straight assembly.
❓ Frequently asked questions
How long does this recipe take?
1h40 + 3h de repos (60 min prep).
How many servings does this make?
8 servings.
How difficult is this recipe?
hard.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
