[ga-TOH san-toh-naw-RAY] A traditional French cake named for Saint Honoré, the patron saint of pastry bakers. It consists of a base of pâté brisée topped with a ring of cream puffs that are dipped in caramel prior to being positioned on the base. This caramel coating "glues" the puffs together. The center of the ring is then filled with Saint-Honoré cream–crème pâtissière lightened with beaten egg whites or whipped cream.
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