St. Honoré

The saint-honoré is a pastry built on a puff or shortcrust base, ringed with small caramel-glazed choux and filled with Chiboust cream, a blend of pastry cream and Italian meringue. Its creation in Paris is attributed to the pastry chef Chiboust around 1846 on rue Saint-Honoré. The dessert takes its name from the patron saint of bakers and pastry chefs, Honoré of Amiens.