Gâteau Saint-Honoré

Possibly the most elegant and impressive-looking dessert made from pâte à choux, Gateau Saint-Honoré has a double pedigree: it is named in honour of a seventh-century bishop of Amiens who is venerated as the patron saint of pastry cooks and it was first made in Paris pastry shops in 1884 to celebrate the centennial of the birth of Antonin Carême, the greatest French chef of the nineteenth century. The Crème Chiboust filling, named for the nineteenth-century Parisian pastry shop in wh