For the Puff Pastry Base:
1 sheet of puff pastry (store-bought or homemade)
1 egg yolk (for egg wash)
For the Choux Pastry:
125 ml water
125 ml whole milk
100 g unsalted butter
1/2 tsp salt
1 tsp sugar
150 g all-purpose flour
4 large eggs
125 ml water
125 ml whole milk
100 g unsalted butter
1/2 tsp salt
1 tsp sugar
150 g all-purpose flour
4 large eggs
For the Chocolate Pastry Cream:
500 ml whole milk
100 g sugar
4 egg yolks
40 g cornstarch
150 g dark chocolate (70%), finely chopped
50 g unsalted butter
500 ml whole milk
100 g sugar
4 egg yolks
40 g cornstarch
150 g dark chocolate (70%), finely chopped
50 g unsalted butter
For the Caramelized Choux:
150 g sugar
50 ml water
150 g sugar
50 ml water
For the Whipped Chocolate Ganache:
200 g dark chocolate (60–70%), finely chopped
200 ml heavy cream (hot, for melting)
100 ml heavy cream (cold, for whipping)
200 g dark chocolate (60–70%), finely chopped
200 ml heavy cream (hot, for melting)
100 ml heavy cream (cold, for whipping)
Prepare the Puff Pastry Base:
Preheat your oven to 200°C (390°F).
Roll out the puff pastry on a baking sheet lined with parchment paper. Cut it into a 20 cm (8-inch) circle.
Prick the surface with a fork to prevent puffing and brush with egg yolk.
Bake for 15–20 minutes, until golden and crisp. Let cool on a wire rack.
Make the Choux Pastry:
In a saucepan, combine water, milk, butter, salt, and sugar. Heat until the butter is melted and the mixture boils.
Remove from heat and stir in the flour all at once. Mix until a smooth dough forms.
Return to low heat, stirring constantly for 1–2 minutes, to remove excess moisture.
Transfer the dough to a mixing bowl and cool for 5 minutes.
Add eggs one at a time, mixing thoroughly after each addition, until the dough is smooth and shiny.
Pipe small choux puffs (about 3 cm) onto a lined baking sheet and bake at 200°C (390°F) for 20 minutes. Let cool completely.
In a saucepan, combine water, milk, butter, salt, and sugar. Heat until the butter is melted and the mixture boils.
Remove from heat and stir in the flour all at once. Mix until a smooth dough forms.
Return to low heat, stirring constantly for 1–2 minutes, to remove excess moisture.
Transfer the dough to a mixing bowl and cool for 5 minutes.
Add eggs one at a time, mixing thoroughly after each addition, until the dough is smooth and shiny.
Pipe small choux puffs (about 3 cm) onto a lined baking sheet and bake at 200°C (390°F) for 20 minutes. Let cool completely.
Prepare the Chocolate Pastry Cream:
Heat the milk in a saucepan until just simmering.
In a bowl, whisk sugar, egg yolks, and cornstarch until pale and smooth. Gradually add hot milk, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring, until thickened.
Remove from heat and stir in chopped chocolate and butter until smooth. Cover with plastic wrap touching the surface and cool completely.
Heat the milk in a saucepan until just simmering.
In a bowl, whisk sugar, egg yolks, and cornstarch until pale and smooth. Gradually add hot milk, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring, until thickened.
Remove from heat and stir in chopped chocolate and butter until smooth. Cover with plastic wrap touching the surface and cool completely.
Caramelize the Choux:
Heat sugar and water in a saucepan over medium heat until it turns golden brown. Do not stir; swirl the pan gently.
Dip the tops of the cooled choux puffs into the caramel and set them on parchment paper to harden.
Heat sugar and water in a saucepan over medium heat until it turns golden brown. Do not stir; swirl the pan gently.
Dip the tops of the cooled choux puffs into the caramel and set them on parchment paper to harden.
Make the Whipped Chocolate Ganache:
Pour hot cream over the chopped chocolate and let sit for 2 minutes. Stir until smooth.
Chill the mixture for 1 hour, then whip it with the cold cream until light and fluffy.
Pour hot cream over the chopped chocolate and let sit for 2 minutes. Stir until smooth.
Chill the mixture for 1 hour, then whip it with the cold cream until light and fluffy.
Assemble the Saint-Honoré:
Spread a layer of chocolate pastry cream over the puff pastry base.
Arrange the caramelized choux around the edge of the pastry.
Pipe the whipped chocolate ganache in decorative swirls in the center and between the choux.
Spread a layer of chocolate pastry cream over the puff pastry base.
Arrange the caramelized choux around the edge of the pastry.
Pipe the whipped chocolate ganache in decorative swirls in the center and between the choux.
Garnish:
Sprinkle with shaved chocolate, cocoa nibs, or add gold leaf for an elegant touch.
Origin of Saint-Honoré revisited with chocolate:
Selon les pâtissiers Pierre Lacam et Antoine Charabot, le saint-honoré a été créé par le pâtissier parisien Chiboust en 1840, en s'inspirant d'un dessert bordelais appelé « flan suisse ». Il a donné à son gâteau le nom de la rue Saint-Honoré, où son commerce était installé, rendant du même coup hommage à saint Honoré, huitième évêque d'Amiens et patron des boulangers.
The Saint-Honoré Chocolat, an emblematic pastry of the French tradition, revisits the pastry heritage with a chocolatey touch. This dessert, born in the 19th century in Paris, pays homage to Saint Honoré, the patron saint of bakers and pastry chefs. With its thin sheet of shortcrust pastry, its crunchy cocoa nibs, its choux pastry filled with a hazelnut cream, and its light dark chocolate mousse, this creation is a perfect balance between crunchiness and smoothness.
At the Sève pastry shop in Lyon, we are committed to perpetuating this tradition with particular attention to working with chocolate. Available only on Saturdays and Sundays in our stores, you can also reserve your Saint-Honoré via the Click-and-Collect of our online store.
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