Saint Honoré

• 1 quantity Pâte Sucrée
• ½ quantity Choux paste
• 1 quantity

Make the Pâte Sucrée. Roll out a 20 cm circle and place on a baking tray. Prick all over and chill for 30 minutes.

Make the choux paste and pipe a broad spiral of it on to the Pâte Sucrée base. Brush with eggwash made from the egg yolk and water beaten together and bake at 200°C for