Crème Saint-Honoré

Name: Crème Saint-Honoré (Filling for Savarin, Paris-Brest, Croquembouche and La Religieuse)
Cuisine: French
Ingredients: sugar; egg whites; hot sauce; cold water; crème pâtissière; gelatin; crème fraîche; salt; whipping cream; unflavored gelatin

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

Preparation info

Difficulty
Medium

Appears in

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