Crème Saint-Honoré

Filling for Savarin, Paris-Brest, Croquembouche and La Religieuse

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Soak 1 envelope unflavored gelatin in ¼ cup cold water. Make Crème Pâtissière