Gâteau Saint-Honoré

Rate this recipe

Preparation info

  • 8

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Method

This gossamer confection has for its base a pastry ring that is crowned with caramel-dipped cream puffs, pastry cream and sweetened whipped cream.

The name is said to be in memory of a French bishop who died more than a thousand years ago and is regarded as the patron saint of pastry chefs and bakers. This dish would make an exceptional dessert for a festive winter dinner.

In this section

Part of