Saint Honoré Cake is an iconic French pastry that combines layers of sponge cake, puff pastry, whipped cream, and cream puffs into one show-stopping dessert. With both vanilla and chocolate cream fillings, this cake is perfect for special occasions or when you want to impress guests with a bakery-style treat at home.
Why Everyone Will Love This Recipe
- A stunning centerpiece that looks as good as it tastes
- Layers of contrasting textures—fluffy sponge, crisp puff pastry, airy whipped cream
- Rich vanilla and chocolate pastry creams for double the indulgence
- Great make-ahead option for celebrations and gatherings
What Is Saint Honoré Cake?
Named after Saint Honoré, the patron saint of bakers and pastry chefs, this French dessert originated in Paris in the mid-19th century. Traditionally made with puff pastry, choux pastry, and cream, the cake celebrates everything that defines classic French patisserie. Its signature look? A circle of cream puffs crowning a whipped cream-covered cake.
Cooking Tips
- Use room-temperature eggs for better sponge cake volume.
- Don't skip pricking the puff pastry—it prevents puffing and keeps the layer flat.
- For cleaner layers, refrigerate the cake before slicing.
- Stabilize whipped cream with a touch of powdered sugar if planning to serve later.
- Add caramel glaze to the cream puffs for a traditional Saint Honoré flair.
Frequently Asked Questions
What Size Pan Should I Use?
Use a 24 cm (9.5-inch) round cake mold for the sponge cake and puff pastry disc.
Can I Make This Cake Ahead of Time?
Yes! Prepare the sponge, creams, and puff pastry a day in advance. Assemble and decorate the next day for best texture.
Do I Need to Use Rum in the Syrup?
Rum adds depth, but you can substitute with vanilla extract or orange blossom water for a non-alcoholic version.
How Do I Get Stiff Whipped Cream?
Use cold heavy cream and a chilled bowl. Whip until firm peaks form, but don’t overmix—it can turn grainy.
Can I Use Store-Bought Cream Puffs?
Absolutely. Using pre-made cream puffs is a great shortcut when you’re short on time.
How to Store
Store the assembled cake in the refrigerator, covered loosely with plastic wrap or in a cake dome. It stays fresh for up to 3 days. For best results, enjoy within 48 hours to maintain texture and flavor.
How to Freeze
Saint Honoré Cake isn’t ideal for freezing once assembled due to the whipped cream and cream puffs. However, you can freeze the sponge cake and puff pastry components separately, wrapped tightly, for up to 1 month. Thaw overnight before assembling.
Ingredients
How to Make a Saint Honoré Cake
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In a bowl, beat the eggs and sugar until pale and fluffy. Sift in flour and baking powder, mixing gently to combine. Pour into a 24 cm (9.5-inch) mold lined with parchment paper and bake at 360°F (180°C) for 35 minutes. Let cool.
In a bowl, beat the eggs and sugar until pale and fluffy. Sift in flour and baking powder, mixing gently to combine. Pour into a 24 cm (9.5-inch) mold lined with parchment paper and bake at 360°F (180°C) for 35 minutes. Let cool.
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Heat milk with lemon peel in a saucepan over low heat. In a bowl, whisk eggs and sugar, then add flour. Remove lemon peel from milk and pour into the egg mixture, whisking constantly. Return to heat and stir until thickened. Divide into two bowls and let cool. Once cooled, whisk cocoa powder into one bowl to make chocolate cream.
Heat milk with lemon peel in a saucepan over low heat. In a bowl, whisk eggs and sugar, then add flour. Remove lemon peel from milk and pour into the egg mixture, whisking constantly. Return to heat and stir until thickened. Divide into two bowls and let cool. Once cooled, whisk cocoa powder into one bowl to make chocolate cream.
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Beat fresh cream until stiff peaks form. Reserve half for decoration. Fold the remaining whipped cream into the two cooled creams separately.
Beat fresh cream until stiff peaks form. Reserve half for decoration. Fold the remaining whipped cream into the two cooled creams separately.
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Place puff pastry sheet on a baking tray, prick with a fork, and bake at 360°F (180°C) for 15 minutes. Once cooled, cut out a 24 cm disc. Crumble remaining scraps for decoration.
Place puff pastry sheet on a baking tray, prick with a fork, and bake at 360°F (180°C) for 15 minutes. Once cooled, cut out a 24 cm disc. Crumble remaining scraps for decoration.
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Mix water and rum to taste in a small bowl.
Mix water and rum to taste in a small bowl.
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Slice the sponge cake in half.
Slice the sponge cake in half.
Place one layer on a serving plate and brush with rum syrup. Spread half of the white cream over the top.
Lay the puff pastry disc over the cream and top with chocolate cream.
Add the second sponge layer and brush again with syrup.
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Place one layer on a serving plate and brush with rum syrup. Spread half of the white cream over the top.
Cover the entire cake with whipped cream. Press puff pastry crumbs onto the sides and top. Arrange 7 cream puffs around the edge, alternating with whipped cream dollops. Decorate the center with swirls of both creams.
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Lay the puff pastry disc over the cream and top with chocolate cream.
Slice, serve, and enjoy the luxurious textures and flavors of this French masterpiece!
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