Discover the Saint Honoré recipe created by World Pastry Champion and Meilleur Ouvrier de France, Angelo Musa. A traditional French cake made from profiteroles filled with crème pâtissière, infused with subtle notes of Bourbon vanilla and caramel thanks to our La Perruche Cassonade brown sugar. Combining Chantilly cream, crème chiboust and puff pastry, this classic is a real delight.
Once you follow all the steps in this detailed recipe, you should have a Gâteau Saint Honoré to make any pastry chef proud. Now it’s time to enjoy your culinary masterpiece.
The inimitable taste of La Perruche Cassonade brown sugar blends perfectly with the crème pâtissière and homemade Chantilly cream. The crunchiness of the Cassonade brown sugar arlettes contrasts nicely with the sweetness of the cream and the softness of the profiteroles.
Enjoy every bite and let the different flavours and textures take you on a culinary adventure. Whether you’re alone or in company, it is a cake worth savouring.
Enter the world of La Perruche with incredible recipes for exceptional food you can share with everybody …