saint honore...

This dessert combines a base of tart dough with choux pastry topping, and fill with creme chibouste...

In my version, I use puff pastry as a base, infuse the choux paste with star anise, and flavor the creme chibouste with pandan. Adding longan over the top is totally refreshing. As the creme chibouste is very rich, longgan and star anise give some kick for this dessert.


for the Puff Pastry
- 1 cup cold butter, cut into small cubes
- 2 1/4 cups bread flour
- 1 ts. salt
- 1/2 cup plus 1 tb. ice water

for the Choux Paste
- 3/4 cup bread flour
- 1/2 ts. salt
- 1/2 tb. sugar
- 2 oz. unsalted butter
- 1/4 cup water
- 1/4 cup milk
- 2 eggs
- 2 star anise

for the Creme Chibouste
- 1 cup plus 2 tb. milk
- 4 eggs, separated
- 1 1/4 cups sugar
- 1/8 cup cornstarch
- 3 sheets gelatin
- 6 tb. water
- 1 ts. pandan extract

for the Caramel
- 2 cups sugar
- 1/2 cup water
- 1/2 oz. glucose

for the Egg Wash
- 1 egg yolk
- 1 ts. milk


for the Puff Pastry
1. Combine flour and salt together in a food processor.
2. Add 1/4 cup butter, pulse briefly until the mixture forms large crumbs.
3. Add water, pulse until the dough forms into a ball.
4. Transfer to a lightly floured surface, knead into a smooth ball.
5. Cover and rest for 30 minutes.
6. Flatten the remaining butter into a square of 3/4" thick.
7. Roll out the dough in a cross shape that large enough for the butter.
8. Place the butter in the center, fold over the sections of dough and flatten with a rolling pin.
9. Roll, fold and turn the dough six times, chill for 30 minutes between each rolling.
10. Roll out an 8" circle and place on a baking sheet, Prick all over and chill for 30 minutes.

for the Choux Paste
1. Sift the flour, salt and sugar together.
2. Heat the butter, water, milk and star anise over low heat until the butter melts, increase the heat and bring to a full boil. Remove star anise.
3. Add the flour mixture, remove from the heat and stir until the mixture forms a smooth paste. Allow to cool for 5 minutes.
4. Add eggs, one at a time, beat until smooth.
5. Fit into a pastry bag with plain tip # 6, pipe a broad spiral of it onto the puff pastry base, brush with egg wash and bake at 400 degrees F for 25-30 minutes.
6. Pipe small choux buns on a separate baking sheet and bake at 425 degrees F for 10 minutes, then at 350 degree F for 5-10 minutes.

for the Creme Chibouste
1. Make a pastry cream with milk, egg yolks, 1/4 cup sugar and cornstarch.
2. Bloom the gelatin, then add to the pastry cream. Add the extract and let it cool.
3. Use the remaining sugar, water and egg whites to make an Italian meringue.
4. Fold in the meringue, let it set for 10 minutes.
5. Fit into a pastry bag with plain tip # 3 and fill each choux buns with cream.
6. Fit into another pastry bag with a saint honore tip, pipe onto a puff pastry base.

for the Caramel
1. Cook sugar, water and glucose to 320 degrees F.
2. Remove from the heat and shock into an ice-bath for 30 sec. to halt the cooking process.
3. Dip the filled choux buns in the caramel. Place on a baking sheet to harden.
4. Using two forks back-to-back, dip into the caramel and flick back and forth over the rolling pin.
5. Gently gather up the strands and fold them into a "spun sugar" ball.


1. Dip the base of each bun into the caramel and place on the pastry border.
2. Place longans over creme chibouste.
3. Add spun sugar on the top. Finish with star anise.


Ginny said...

Stunning! I don't think I have the skills for this so...maybe I could just come over for a slice? :)

Astrid said...

Spectacular! I recently discovered your blog and am very impressed. What an interesting combination of cultural influences.

Michelle said...

Gorgeous dessert!

Thip said...

Sure, Ginny--Take some. :)

Thanks, Astrid. A new combination is a fun experience for me. It keeps me going in this industry.

Thank you, Michelle.

My Sweet & Saucy said...

I love the look of the star anise on top! Gorgeous!

natalie said...

what an interesting dessert! so pretty!

eliza said...

longan in saint honore? wonderful!

Thip said...

Sweet & saucy...that's a magical of little touch. :)

Thanks, natalie.

Eliza, apple pie without apple--what an idea!

Vanillaorchid said...

wowwwwwwwwww...It's great, fabulous and perfect ka.

The spun sugar is beautiful ka.

Medena said...

Amazing! All of your creations are amazing!

pookandhouse < a couple > said...

Surprisingly, last night I just read cuisine of Hubert Keller. His take on classic Saint Honore' was as a (vegetarian) savory dish, not dessert. Just a twist using spinach, mushroom and grazed pearl onion. Yours is gorgeous !

Bravo to you, Thip. You made me drool in front of my laptop :)

Thip said...

Thank you, Medena and Om.

Pook, I love giving some twist on my dessert--it's more excited this way. :)

pook & house said...


I still can't get over your Saint Honore picture. I have to take a look at it every time stopping by your blog & drool.

This is such a bad obsession. It looks ridiculously delicious..huh!(sighting)



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