The Saint-Honoré, revisited

saint honoré_enHello, you all!

Last week, I really wanted to try the Saint Honoré recipe. The Saint Honoré is a dessert that was invented during the 19th century by a famous baker on Saint Honoré street in Paris. Funny coincidence: Saint Honoré is the patron saint of…bakers! Originally, this dessert is made of a circular puff pastry base garnished with eight little cream puffs, decorated with whipped cream and caramel.

But this recipe has gone largely unchanged since the 19th century. I wanted to do something original. I tried a remake of this recipe as an entrée/appetizer, filling the cream puffs with a duck mousse and replacing the puff pastry circle by a cheese tile. And it was good! Hell yeah!

st honoré clemmoHere is my recipe:

Ingredients – For 4 people:

Cream puffs:
– 4 eggs
– 100 g of butter
– 1 pinch of salt
-1/4 liter of water
– 200 g of flour

Duck mousse:
– 100 g of duck mousse
– 25 cl of fresh whipping cream

Cheese tiles:
– half a carot, grated
– 25 g grated cheese (I used emmental/Swiss)
– Herbs
– Salt & pepper

Preparation – 40 minutes

Cream puffs:
– Boil the water in a large pot, add the salt and melt the butter in it
– Remove from the heat and progressively add the flour while mixing. Put back on heat and keep on mixing with energy until the batter turns into a big ball
– Remove again from the heat, and beat the eggs one by one into the batter
– Pour the batter into a pipping bag and form little balls on a oven sheet
– Cook for 25 – 30 minutes at 180°C until the puffs have risen
– Cool down and cut them in halves

Duck mousse:
– Whip the whipping cream until it is puffy
– In a large bowl, incorporate the duck mousse in the whipped cream (very slowly to keep the foamy consistency)
– Pour the mousse into a pipping bag and garnish the puffs

Cheese tiles:
– On an oven sheet, form little circles made of grated cheese and carot
– Spread herbs, salt and pepper on it
– Cook for 5-10 minutes in the oven at 100°C, then cool down

– Place your cheese tile in the middle of a plate, and circle it with the garnished puffs
– Decorate as you like! (me, I chose arugula)


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I am a serial craft maker with a cooking addiction and an uninhibited love for pretty things. Apart from that, I am a remarkably balanced person.
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