Individual Caramel Saint-Honoré

Name: Individual Caramel Saint-Honoré
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Cuisine: France
Ingredients: 1 puff pastry (all-butter); 125 ml of water; 50 g of butter (diced); 75 g of flour (sifted); 3 eggs (at room temperature); 2 pinches of salt; 200 g of pastry cream (vanilla); 100 g of sugar (granulated); 200 ml of heavy cream (very cold); 80 g of mascarpone (very cold); 25 g of powdered sugar; 1 tsp of vanilla extract; 20 g of dark chocolate (melted, for decoration)

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The individual Saint-Honoré recipe brings all the indulgence of the great classic into refined portions with crisp choux, golden caramel and silky cream. Ideal for finishing a festive meal or for a dessert worthy of the best Parisian pastry shop windows.

Total time: 1 h 50
Prep: 1 h
Cook: 50 min
Rest: 1 h
Difficulty: Hard
Per person: €1.88

By the CookinBreak team

Goes well with

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To drink

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Nutrition facts

per serving · estimate

480kcal

Protein7 g6%
Carbs45 g38%
Fat30 g56%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a perfectly flat, shiny glaze on your choux, set them immediately caramelized side down on an oiled silicone baking mat. Let cool for a few minutes before gently lifting them off.

Freezing : Can you freeze this recipe?

Not recommended

No for the assembled Saint-Honoré (the cream and caramel don't tolerate it). Baked empty choux can be frozen for 1-2 months in a freezer bag. Raw puff pastry for 2-3 months.

Storage : How long does it keep?

The assembled Saint-Honoré should be eaten quickly. Baked choux pastry keeps 24h uncovered. Pastry cream keeps 2-3 days max in the fridge in an airtight container. The whipped cream and caramel should be prepared right before assembly.

Making ahead : Can you make it the day before?

Yes

The puff pastry and choux pastry (baked) can be prepared the day before. Pastry cream keeps 24h in the fridge in an airtight container.

Reheating : How do you reheat it?

Not applicable. This is a dessert eaten cold or at room temperature. Reheating would ruin the texture of the creams and pastry.

Variations

Chocolate version: stir unsweetened cocoa into the pastry cream for an intense center.
Coffee version: flavor the whipped cream with a dash of pure coffee extract.
Red berry version: slip a fresh raspberry into the center of the whipped cream before placing the top choux.

Mistakes to avoid

Opening the oven during the first 15 minutes of baking the choux, which would make them collapse instantly.
Stirring the sugar with a spoon while it caramelizes, which risks causing it to crystallize into a mass.
Whipping cream that isn't cold enough, making the whipped cream too runny to hold its shape when piped.

Frequently asked questions

How do I keep the caramel from softening after assembly?

Caramel is very sensitive to humidity, both in the air and in the refrigerator. To keep its glassy crunch, assemble your Saint-Honoré as close to serving time as possible, ideally within the two hours before eating.

Can I replace the pastry cream with a chiboust cream?

Yes, traditional chiboust cream lightens the filling thanks to egg whites whipped Italian-style. Pastry cream is still simpler and more stable for a first try at the individual version.

Why add mascarpone to the whipped cream?

Mascarpone adds fat and flawless hold when piping. It lets the whipped cream keep nice sharp ridges without sagging under the weight of the top choux.

How do I rescue caramel that hardens too quickly in the saucepan?

If your caramel sets before you've dipped all the choux, put the saucepan back over very low heat for a few seconds. It will return to a fluid consistency without burning as long as it isn't overheated.