Hello there, sweet friends!
Today, we’re going on a sweet journey to France with a classic dessert that’s close to my heart – the Saint Honoré Praline. This dessert is named after the French patron saint of bakers and pastry chefs, Saint Honoré. So, it’s no surprise that it’s a masterpiece of pastry skills.
This dessert is not just pretty but it is also a real treat for your tastebuds. I made this classic Saint Honoré with a twist of Praline. Imagine a silky smooth vanilla whipped ganache, a very indulgent pastry cream, and a nutty praline paste filling that sits on top of a crispy puff pastry base and soft choux pastry buns. Every bite is like a little bit of heaven!
The Saint Honoré is not just a dessert; it’s a symbol of French pastry tradition and heritage. In France, it’s often made for special occasions and celebrations. It’s a sign of love and respect for the art of baking. This dessert truly shows off the skills of a pastry chef. It’s not the simplest dessert to make, but I promise you, it’s worth every minute you spend on it.
So why have I chosen to share this recipe with you? Because I believe that everyone should get the chance to create and enjoy this delightful dessert. It’s a bit of a challenge, but don’t worry, I’ll guide you every step of the way. By the end, you’ll have a beautiful and tasty dessert to enjoy and have learned and honed some impressive baking skills.
So, let’s get our aprons on and start our journey to make this classic French dessert!
Here’s what you need to make Saint Honoré Praline
Jump to RecipeIngredients:
- Puff Pastry
- Choux Pastry
-Milk
-Water
-Butter
-Sugar
-Salt
-Vanilla bean or extract
-All-purpose flour
- Craquelin
-All-purpose Flour
-Water
-Unsalted Butter
- Crème pâtissière (Pastry cream):
-Milk
-Vanilla Bean
Sugar
Egg Yolks
Cornstarch
Unsalted Butter
- Praline Paste (almond or hazelnut or even both)
-Blanched Almonds
-Granulated Sugar
-Water
- Caramel:
-Sugar
-Water
- Vanilla Whipped Ganache
-Heavy Cream
-White Chocolate
-Vanilla Bean/ Extract
-Gelatin (200 bloom strength)
How To Make Saint Honoré Praline
Jump to RecipeMaking the Crème pâtissière (Pastry Cream)
Slice your vanilla bean in half lengthwise using a sharp knife, then scrape out the seeds with the back of your knife.
Combine the milk, salt, vanilla bean seeds, and the scraped pod in a medium-sized saucepan. Heat over medium heat until it starts to steam, but do not let it boil.
While the milk is heating, take a large bowl, add the egg yolks and sugar. Whisk them together until the mixture becomes pale and thick. This process might take around 2-3 minutes.
Sift in the cornstarch to the egg yolk and sugar mixture and whisk again until everything is well combined and there are no lumps.
Once the milk is heated, remove the vanilla pod from the milk with tongs or a slotted spoon. Then, gradually pour the warm milk into the egg yolk mixture while continuously whisking to prevent the eggs from curdling.
Pour this mixture back into the saucepan and cook over medium heat.
Stir constantly until the mixture thickens. It should reach the consistency of a thick pudding.
Once thickened, remove the pan from heat. Add in the diced unsalted butter. Stir until the butter completely melts and incorporates with the mixture.
This will give your pastry cream a glossy finish.
Cover the cream with a piece of plastic wrap pressed directly on the surface of the cream to prevent a skin from forming.
Chill the crème pâtissière in the refrigerator for at least 2 hours, or until it is completely cold.
Making the Vanilla Whipped Ganache:
Here’s my recipe for the luscious Vanilla Whipped Ganache. Check this link below:
Choux pastry and craquelin:
For the craquelin:
In a mixing bowl, combine the all-purpose flour, granulated sugar, and room-temperature unsalted butter.
Mix the ingredients by hand using a spatula until they are combined and form a dough.
Place the dough in between 2 parchment papers and roll out the dough to about 1/4 inch thickness.
Place it in the fridge until firm or in the freezer if you’re in a hurry.
Use a cookie cutter to cut out shapes from the rolled-out dough.
For the choux pastry:
In a medium-sized saucepan, combine the butter, sugar, water, milk, salt, and vanilla extract.
Place the pan over medium heat and stir until the butter has melted and the mixture comes to a boil.
Add the flour all at once, stirring constantly with a wooden spoon or spatula until the mixture forms a smooth, glossy ball and pulls away from the sides of the pan.
Let this cool completely.
Start beating the dough at medium speed with a paddle attachment. You can also do this by hand with a whisk. Add eggs slowly until the mixture is smooth and shiny. Scrape down the sides of the bowl as needed.
Keep mixing until smooth in consistency. Lift the paddle attachment, the dough should be glossy and should form a “V” shape. If the dough is too thick, scramble some eggs and gradually add to it while mixing until you reached the right consistency. If it’s too thin or runny, unfortunately, you need to start all over again. That’s why slowly adding eggs to the mixture is very important.
Transfer to a piping with your desired piping tip. Secure the bag with a clip and refrigerate this overnight.
Cut out the craquelin about the size of the choux. You can cut using a large piping tip or a bottle cap.
Preheat oven to 190’C. Pipe about a size of a coin of pastry dough onto a baking pan lined with parchment paper. Add craquelin on top and bake for 15 minutes or until fully risen. Lower the temperature to 170’C and continue baking for another 10 minutes.
Let it cool and poke the bottom with a knife.
Preparing the Puff Pastry:
You can use store-bought or use my recipe: Here’s the link below:
Pre-heat oven to 190’C / 374’F.
Roll out puff pastry dough and cut into a circle with a 10-inch diameter.
Place it on a baking sheet lined with parchment paper. Add another parchment paper on top and add weights like a heavy pan.
Bake for 20 minutes. Remove the weights and the parchment paper on top and continue to bake for 10 minutes or until. Let it completely.
Preparing the Praline:
You can use store-bought or make your own using my recipe. Here’s the link to my hazelnut praline paste:
Making the Caramel:
To make the caramel, mix sugar and water and let it cook on medium heat. Do not mix instead, swirl it around to prevent it from crystallizing.
Continue cooking until it reaches a light golden color.
Assembling the Saint Honoré:
Carefully dip the top of the choux into the caramel, taking extra caution as the caramel is extremely hot. To ensure safety, consider using a utensil or knife to assist in lifting the choux out of the caramel.
Remember to work fast, as the caramel will begin to harden as its temperature drops, which can make the process more challenging. When it does, place the caramel back on the stove at low heat until everything is melted once again.
Fill the mini choux with pastry cream and praline paste.
Pipe pastry cream in the middle of the puff pastry leaving 1-inch space on the rim.
Add a layer of praline paste on top of the pastry cream.
Place the mini choux on the rim gently pushing the pastry cream inwards.
Pipe in vanilla whipped ganache in between the gaps of the mini choux.
You may need to practice piping before you do this if you want it to be symmetrical.
I used Saint Honoré and a large petal tip for this.
To make the ombré effect. I added some praline paste to the vanilla whipped ganache. I added more to achieve a darker color.
Once you finished piping, add a mini choux on the top center.
Serve and enjoy!
FAQs:
Can I use store-bought puff pastry?
Yes, you can use store-bought puff pastry to save time. Just ensure it’s high-quality for the best results.
Can I make this dessert ahead of time?
The pastry cream can be made a day in advance and stored in the refrigerator, and the dough can be prepared ahead as well. However, the Saint Honoré is best assembled and served on the same day.
I’m not confident about making caramel. Is there an easier alternative?
You could use a store-bought caramel sauce. However, homemade caramel really enhances the taste of the dessert. Remember to handle the hot caramel with care to avoid burns.
Why are my choux buns not puffing up?
There could be a few reasons for this. One common cause is opening the oven door too soon; this lets out the steam that helps the buns rise. Another possibility is that your dough is too wet, making it hard to rise. Make sure to follow the recipe carefully.
How can I ensure that my crème pâtissière has the right consistency?
Cook the cream over medium heat and stir constantly to avoid lumps. Also, make sure the cream has thickened before removing it from the heat.
Can I freeze Saint Honoré?
This dessert is best served fresh and doesn’t freeze well due to the cream and caramel elements. If you need to prepare components in advance, consider freezing the choux pastry dough and the puff pastry.
My caramel hardened before I could use it all. What can I do?
If your caramel hardens too quickly, you can gently reheat it over low heat, stirring constantly, until it reaches a usable consistency again. Be careful not to burn it.
Tips and Tricks
Puff Pastry Tips:
- If using frozen puff pastry, ensure it’s fully thawed but still cold before using.
- Roll out your puff pastry on a lightly floured surface to prevent sticking.
Choux Pastry Tips:
- The water and butter must be boiled before adding the flour. This is to ensure that the dough will puff properly.
- When adding the eggs, add them one at a time and fully incorporate each one before adding the next. This ensures a smooth, uniform dough.
Crème Pâtissière Tips:
- To prevent skin from forming on your pastry cream as it cools, press a piece of plastic wrap directly onto the surface of the cream.
- Make sure to strain your pastry cream after cooking to remove any possible lumps and ensure a silky texture.
Caramel Tips:
- Don’t stir the sugar and water mixture once it starts boiling. Stirring can cause the sugar to crystallize.
- Use a clean pastry brush dipped in water to brush down the sides of the pan. This prevents sugar crystals from forming on the sides, which could cause the syrup to crystallize.
- Pay close attention when making the caramel as it can burn quickly. As soon as it reaches the right color, remove it from heat.
Assembling Tips:
- Let the choux pastry and puff pastry cool completely before assembling your dessert. This will help the cream hold its shape better.
- Be patient when dipping your choux buns in the caramel. It’s very hot and can burn, so take your time and be careful.
Storage Tips:
- The Saint Honoré dessert is best enjoyed the day it’s made, but if you have leftovers, store them in the refrigerator. The dessert may soften slightly but will still be delicious.
Experiment:
- Feel free to experiment with the flavors in this dessert. While vanilla is traditional in the pastry cream and Chantilly cream, you could try other flavors like almond, coffee or even fruit compotes and purees.
Practice:
- This is a complex dessert with several components, so don’t be discouraged if it’s not perfect the first time. Practice makes perfect, and each time you make it, it will get easier.
Conclusion
And there you have it, my friends: the truly stunning Saint Honoré Praline. A dessert that’s not just delicious, but also a feast for the eyes.
Each component of this masterpiece works in harmony with the others. The puff pastry base provides a wonderfully flaky foundation, the choux with caramel offers a delightful crunch, the pastry cream adds a touch of richness, and the praline paste brings the nutty depth that is uniquely Saint Honoré Praline. To top it all off, the vanilla and praline whipped ganaches create a luxurious, velvety finish that will leave your taste buds dancing.
Yes, it’s a labor-intensive dessert, requiring time, patience, and love. But trust me, every moment spent crafting this French classic is worth it. The final result is a symphony of textures and flavors that blend together to create an unforgettable experience.
Thank you so much for joining me today. Stay tuned for more exciting recipes!
Watch it here: Praline Saint Honoré
Saint Honoré Praline
Ingredients
Crème pâtissière (Pastry Cream)
- 5 egg yolks
- 70 g (1/3 cup) granulated sugar
- 30 g (1/4 cup) corn starch
- 1 vanilla bean
- 400 g (2 cups) whole milk
- 2 g (1/2 tsp.) salt
- 85 g (6 tbsp.) unsalted butter chilled and diced
Vanilla Whipped Ganache
- 250g (1 cup + 2 tbsp ) warm heavy whipping cream (35% fat)
- 250g (1 cup + 2 tbsp ) cold heavy whipping cream (35% fat)
- 250 g (1 3/8 cup) white chocolate chips or chunks
- 50g 200 bloom gelatin powder (2 tbsp. water mixed with 2 tsp. gelatin powder with 200 bloom strength )
- 3 g (1 tsp.) vanilla extract / 1 vanilla bean
Mini choux pastry au craquelin
craquelin
- 100 g (3/4 cup) all-purpose flour
- 100 g (1/2 cup) granulated sugar
- 100 g (1/2 cup) unsalted butter room-temperature
choux pastry:
- 70 g (5 tbsp. ) unsalted butter
- 12 g (1 tbsp. ) granulated sugar
- 80 g (1/3 cup ) water
- 80 g (1/3 cup ) whole milk
- 2 g (1/2 tsp. ) salt
- 5 g (1 tsp.) vanilla extract
- 90 g (3/4 cup ) strong bread flour
- 3 large Eggs or more
Puff pastry base:
- 400g (1 block) store-bought puff pastry
Praline Layer:
- 125 g (1/2 cup) praline paste hazelnut or almond or both
Instructions
Crème pâtissière (Pastry Cream)
- Slice your vanilla bean in half lengthwise using a sharp knife, then scrape out the seeds with the back of your knife.
- Combine the milk, salt, vanilla bean seeds, and the scraped pod in a medium-sized saucepan. Heat over medium heat until it starts to steam, but do not let it boil.
- While the milk is heating, take a large bowl, add the egg yolks and sugar. Whisk them together until the mixture becomes pale and thick. This process might take around 2-3 minutes.
- Sift in the cornstarch to the egg yolk and sugar mixture and whisk again until everything is well combined and there are no lumps.
- Once the milk is heated, remove the vanilla pod from the milk with tongs or a slotted spoon. Then, gradually pour the warm milk into the egg yolk mixture while continuously whisking to prevent the eggs from curdling.
- Pour this mixture back into the saucepan and cook over medium heat.
- Stir constantly until the mixture thickens. It should reach the consistency of a thick pudding.
- Once thickened, remove the pan from heat. Add in the diced unsalted butter. Stir until the butter completely melts and incorporates with the mixture.
- Cover the cream with a piece of plastic wrap pressed directly on the surface of the cream to prevent a skin from forming.
- Chill the crème pâtissière in the refrigerator for at least 2 hours, or until it is completely cold.
- In a tall glass or container, place white chocolate chips/ chunks, vanilla extract, and the bloomed gelatin, pour in warm heavy whipping cream and let it sit for 2-3 minutes.
- Transfer to a container and cover it with plastic wrap, making sure that the plastic touches the surface of the mixture to prevent it from forming a skin.
Vanilla whipped ganache:
- In a small bowl, combine gelatin with cold water. Allow the gelatin to bloom for about 5 minutes.
- In a saucepan, heat the 250g heavy whipping cream until it reaches a gentle simmer.
- Stir until fully dissolved. Use an immersion blender to make an even smoother consistency. While blending pour in the cold cream. Keep blending until fully combined.
- Refrigerate for 6 hrs, preferably overnight. Once chilled, transfer it to a mixing bowl and whip it using an electric beater until you reach the desired consistency.
Mini choux au craquelin:
craquelin:
- In a mixing bowl, combine the all-purpose flour, granulated sugar, and room-temperature unsalted butter.
- Mix the ingredients by hand using a spatula until they are combined and form a dough.
- Place the dough in between 2 parchment papers and roll out the dough to about 1/4 inch thickness.
- Place it in the fridge until firm or in the freezer to firm faster.
choux pastry:
- In a medium-sized saucepan, combine the butter, sugar, water, milk, salt, and vanilla extract.
- Place the pan over medium heat and stir until the butter has melted and the mixture comes to a boil.
- Add the flour all at once, stirring constantly with a wooden spoon or spatula until the mixture forms a smooth, glossy ball and pulls away from the sides of the pan.
- Let this cool completely.
- Start beating the dough at medium speed with a paddle attachment. You can also do this by hand with a whisk.
- Add eggs slowly until the mixture is smooth and shiny. Scrape down the sides of the bowl as needed.
- Keep mixing until smooth in consistency. Lift the paddle attachment, the dough should be glossy and should form a "V" shape. If the dough is too thick, scramble some eggs and gradually add to it while mixing until you reached the right consistency. If it's too thin or runny, unfortunately, you need to start all over again. That's why slowly adding eggs to the mixture is very important.
- Transfer to a piping with a round piping tip. Secure the bag with a clip and refrigerate this overnight.
- Next day, preheat oven to 190’C or 374'F
- Cut out the craquelin about the size of the choux. You can cut using a large piping tip or a bottle cap.
- Pipe about a size of a coin of pastry dough onto a baking pan lined with parchment paper. Add craquelin on top and bake for 15 minutes or until fully risen. Lower the temperature to 170’C or 338'F and continue baking for another 10 minutes.
- Let it cool and poke the bottom with a small knife. Set aside.
Puff pastry base:
- Pre-heat oven to 190'C / 374'F.
- Roll out puff pastry dough and cut into a circle with a 10-inch diameter.
- Place it on a baking sheet lined with parchment paper. Add another parchment paper on top and add weights like a heavy pan.
- Bake for 20 minutes. Remove the weights and the parchment paper on top and continue to bake for 10 minutes or until. Let it completely.
Assembly:
- Carefully dip the top of the choux into the caramel, taking extra caution as the caramel is extremely hot. To ensure safety, consider using a utensil or knife to assist in lifting the choux out of the caramel.
- Remember to work fast, as the caramel will begin to harden as its temperature drops, which can make the process more challenging. When it does, place the caramel back on the stove at low heat until everything is melted once again.
- Fill the mini choux with pastry cream and praline paste.
- Pipe pastry cream in the middle of the puff pastry leaving 1-inch space on the rim.
- Add a layer of praline paste on top of the pastry cream.
- Place the mini choux on the rim gently pushing the pastry cream inwards.
- Pipe in vanilla whipped ganache in between the gaps of the mini choux. You may need to practice piping before you do this if you want it to be symmetrical.
- Use a saint honoré tip or any desired tips.
- To make the ombré effect. I added some praline paste to the vanilla whipped ganache. I added more to achieve a darker color.
- Once you finished piping, add a mini choux on the top center.
- Serve and enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @missconfections on Instagram and hashtag it #missconfections.
