Saint-Honoré

Named for the patron saint of bakers, this combines puff pastry, choux, caramel, and chiboust cream in harmonious complexity.

The Complete Saint-Honoré

Yield: One 23cm tart (8-10 servings) Active time: 3 hours Total time: 6 hours

#### Multi-Component Assembly

Base: - 250g puff pastry - Egg wash

Choux Elements: - Standard choux paste - 12-14 small puffs - Piped border on pastry base

Chiboust Cream: - 250ml milk - 4 egg yolks - 50g sugar - 30g cornstarch - 3 gelatin sheets - 4 egg whites - 150g sugar - 60ml water

Caramel Work: - 300g sugar for glazing - Extra for decorative work

#### Complex Assembly Process

1. Prepare base: Roll puff pastry to 3mm, cut 23cm circle. Place on parchment. Pipe choux border on edge, leaving 1cm margin. Brush with egg wash.

2. Bake elements: Base with border at 190°C (375°F) for 25 minutes. Separately bake small choux puffs until golden.

3. Make chiboust: Prepare pastry cream base. Soften gelatin. Make Italian meringue with sugar syrup at 121°C (250°F). Fold meringue into warm pastry cream with dissolved gelatin. Work quickly.

4. Caramelize puffs: Dip each puff in caramel, place on silpat to set. Redip tops for double coating.

5. Assemble: Fill center with chiboust cream, mounding high. Arrange caramelized puffs around border, using caramel to attach.

6. Final touches: Spin caramel threads between puffs. Optional: pipe rosettes of chiboust between puffs.

Serving Strategy: - Serve within 2 hours of assembly - Provide sharp knife for cutting - Expect dramatic presentation impact

---