I’ve mentioned a few times that I’m not a particularly religious person but if I were to aspire to Sainthood for any reason it would probably be to a food related saint. Saint of Foolproof Recipes anyone? The pastry I made today was named after Saint Honoré, the patron saint of bakers and pastry chefs.
I had somewhat of a success with the Religieuse, something that I frankly thought I’d never make. Ask me one year ago when I was busy chowing down on one amid much orgasmic murmuring and moans and I would have looked at you like you had suggested I use instant mash potatoes. I would have been horrified at the thought of trying to make these. But time makes some people wiser or in my case, more foolish and riskier and so I entered my teenage years of pastry where I wanted to try anything and everything to do with making pastry from scratch.
The bottom choux weren’t quite as puffy and didn’t hold their puff as much as the smaller ones. And if you’re scared at all, know that the star piped whipped cream, like a black dress, hides a multitude of sins. I know that tradtionally this would be made with a Chiboust cream but I have to confess that I’m addicted to creme patisserie and prefer this slightly over Chiboust cream. I apologise for the lack of in progress photos while making these. I was by myself and found it difficult to switch between creating and taking photos.
Was it worth the trouble? Absolutely. There is something so decadent and lusciously delectable about a St Honoré that like childbirth (so I hear), the result is so glorious that you forget any sort of pain you may have experienced.
So tell me Dear Reader, what to you is painful but worth it?
And because it’s Wallpaper Wednesday again, allow me to give you, the Ricotta, Chive & Tomato tart Wallpaper! Happy Hump Day 
Strawberry St Honoré Pastry
Makes 6
Choux pastry:
- Water 213g
- Milk 265g
- Sugar 10g
- Salt 10g
- Butter 200g
- Flour 265g
- 8 Eggs
Pastry cream:
- Milk 650ml
- Eggs Yolks 165g
- Sugar 165g
- Cornflour 65g
- Butter 65g
- a little pink food colouring
- a drop or two of strawberry essence
Icing
- 3 cups icing sugar, sifted
- a little pink food colouring
- a drop or two of strawberry essence
- Approximately 4 tablespoons boiling water
To decorate
- Strawberries, sliced
- Sweetned whipped cream
- Toasted almond flakes
1. To make the pastry cream, place milk in a saucepan. Heat gently until the milk almost boils. Remove from the heat, whisk the yolks, sugar, colouring, essence and cornflour in a bowl until thick and pale. Gradually whisk in the warm milk. Return mixture to same saucepan and stir over medium heat until the custard boils. Spread over a tray to cool rapidly. Cover the surface of the custard closely with plastic wrap to prevent a skin forming, at 55°C transfer to a bowl and stir through butter and refrigerate to cool completely.
2. Preheat the oven to 210 degrees celsius convection. Lightly grease 4 oven trays and set aside. Combine the butter with water, sugar, milk & salt in a large heavy-based saucepan and bring to the boil. Remove from the heat and using a wooden spoon quickly beat in the flour. Return to the heat and continue beating until the mixture comes together and leaves the side of the pan. Cook, beating over low heat for 1-2 minutes to cook flour. Remove from heat and allow to cool slightly.
3. Transfer to a large bowl. Using a hand mixer, beat the mixture to release any more heat. Gradually add the eggs, one at a time. Beat well between each addition until all the eggs have been added and the mixture is thick and glossy. Beat for a few more minutes, or until thickened.
4. Spoon the mixture, in batches, into a piping bag fitted with a 1.25-1.5cm nozzle. Cover remaining pastry with cling film. Pipe mixture onto trays leaving room for spreading. Pipe 6 large circles (about 11cms/4.5 inches diameter) and 24 small circles (about 2.5cms/1 inch in diameter). If you have extra pastry make extra in case some don’t work out. Bake larger ones for 20-25 minutes, in batches and smaller ones for 15-20 minutes or until firm and hollow when tapped. Prick a small hole in the bottom with a skewer to release the steam and return to the oven to completely dry out for 5 minutes. Transfer puffs to wire racks.
5. Put custard into a piping bag with a nozzle less than 1cm. Poke a hole in the base of each large puff-if they have collapsed you may need to insert a finger and clear a space before filling with custard. Do the same for the small choux puffs.
6. Make the icing by placing sifted icing sugar in a bowl. In a small bowl mix the colour and essence with 1 tablespoon of the boiling water. Then add this to the icing sugar and stir until smooth. Add more water 1 tablespoon at a time until it is a dippable consistency that is not too runny.
7. Dip the puff bases in enough icing to coat and place icing side up on a tray lined with baking paper.
8. To assemble this, take the filled and iced large puff and place 3 filled and iced puffs on top at equal spaces to each other nearish to the edge. Place whipped cream in a piping bag and attach a arge star nozzle and make a pattern with the cream. I did figure 8’s but you could really do what you want as long as it’s pretty and swirly. Place 3 strawberry slices on each and then top with another small choux. Garnish with toasted almond flakes.
N.B. The puffs and custard can be made separately ahead of time and can keep in an airtight container for 3-4 days. If the puffs become soggy you can refresh them in the oven by baking them on 180C for 5 minutes until they become crisp again.
Recipe adapted from Adriano Zumbo on Masterchef
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61 Comments | Add your own
Oh my, these look so delicious! The pastry cream is such a lovely shade of pink…so pretty!
Painfull but worth it?? Looking at these lovely pictures and resisting the urge to run into the kitchen and bake something that will ruin my newfound determination to lose weight!!
The pictures just had me going “Woah”
Thanks to you I now want to go into a french pastry shop and have a decadent morning snack.
Oh and childbirth? So traumatic, you don’t forget it, but yes, it is so totally worth it. I live for my son.
Ooh so gorgeous and pretty in pink! I can’t wait till we start choux in pastry school – St. Honoré is in the book so I know I’ll be tackling one soon enough!
I just had the strangest sensation of déjà vu as I read this post. I’ve never made St Honoré before so not sure why. I must be thinking about pastry too much this month! I actually have this one to tackle later in the year. Other fun with Choux pastry planned for August. This looks lovely Lorraine. I love the pretty pink icing, and you would never know that the puffs aren’t puffy enough – disguised with all that lip-smacking cream!
A real beauty! So pretty and tempting!
Cheers,
Rosa
It’s really cute. I heart pinky stuff!
Wow! this looks perfect. Fantastic job Lorraine.
That is a stunning dessert! I have never heard of the St Honoré before, but know that I would love it! Painful but worth it was having twins.
Amazing job. Congratulations. It goes to show that persistence and hard work really pays off!
Can I just say, I love you for using metric measurements on your recipes instead of cups etc. It makes it a LOT easier for novice bakers (like myself) to follow.
What a delight. It looks almost too pretty to eat, but then again I am drawn to anything with pinkish hues.
I think that alot of cooking can be painful, especially when it is wolfed down by others who have no idea about how much time (and love) went into its creation or say “but you could have just bought one, why bother making it?” Tut tut true foodies though understand and appreciate always
Lorraine it’s a little masterpiece! I’m a total sucker for anything strawberry flavoured, you’re really tempting me to try my hand at choux pastry! Actually I find any pastry is worth the effort, and also baking bread from scratch, it takes a while but they’re both so much better than store bought (if it works)!
i love that pink color
What to me is worth the pain of making it? Well, having watched the delightful movie Julie & Julia, I have to say that I must try her Boeuf Bourguignon. Julia says that if I string the process out over four days, that the flavors collide and burst forth (well, I said it in my own words). Anything that takes four days to prepare is a pain, but I simply must tackle this mini goal.
On a side note– not being too blog savvy, I wrote a comment under yours in my blog. However, I don’t know if you get those, and because I had a question for you, I am c & p it here: Hi, Lorraine, Which book did you peep through? I read cookbooks like they are novels. I used to think it was a sickness, till I saw Julie & Julia, and got healed of that notion, right quick! Two of my favorite fall recipes to make out of Ina’s “Parties” are the apple crisp and apple crostata. You’ll have to try them, put your spin on them, then tell me when I can see your great pictures on them on your site! What cookbook is famous where you come from?
What a lovely sight to wake up to in the morning, if only they were in arm’s reach! Mmmmmmm There’s something so very comforting when eating choux pastry filled with creme anglaise.
wow i work of art!!
I’ll join this religion too I think!
wow a work of art!!
I’ll join this religion too I think!
That is fantastic, I want to make it NOW then eat it!
Looks intense. Makes you want to freeze one, so you’ll have one to admire for a while.
Just beautiful NQN. You really are an inspiration. Forget Masterchef!
Well, apart from childbirth which tops the list of painful but worthwhile things to do….
I would say making thai curry pastes from scratch. For some reason making Indian curry pastes seems like hardly any effort at all (possibly because I am Indian) but Thai pastes seem more time consuming. The end result is well worth it though.
Making your own flatbreads is hard work, a bit messy and TOTALLY worth it – parathas, naans, tortillas, pitas. I made tortillas on the weekend to go with a vegetarian chili. I used wholemeal flour, fine ground cornmeal, lard and some leftover bacon fat. They were fabulous to wrap up mouthfuls of the chili and also really great toasted the next day wit the leftover chili, cheese and guacamole as nachos!
I love the St Honore – funny I was just reading an old Gourmet Traveller and thinking about making choux pastry next week. I am a huge fan of coffee eclairs, but your strawberry version of the St Honore looks spectacular and I might be convinced to try that instead!
I’ve also just discovered Wallpaper Wednesday – fantastic! I’ve downloaded all your old ones and I can’t wait to alternate them all ever day depending on how I feel. I think the rose baklava is going up first…
It’s so pretty… and I am drooling…
They look divine. A gold star for you
Looks like the effort was definitely worth it! These sound lovely. I love the white plate & spoon as well
Oh Lorraine this looks lovely! I can almost taste the strawberry sweetness of the icing against the puffs!!
Do you think 215 g of water would be okay? My scale is only accurate to 5 grams (and obviously not totally accurate then) so I could have just enough water to make it tip back and forth on the display between 210 and 215, and that would be around 213, but I wonder if that last 2 grams make a huge difference.
I am truly amazed by your baking talents!! This dessert looks fabulous!! Beautiful & so delicious!!
Divine is the word,..I would like to bite in that right about now,….
MMMMMMMMMMMMMMMMM!!!!!!!
So pretty and so pink and so yummy looking! I remember making choux pastry in my late teenage years when I was too naive to be scared of it yet. (liked your pastry analogy).
Oooh yeah, you do remember childbirth – but it’s worth it (most days)
I don’t even care how this one tastes…there is something about it that is so beautiful and inviting..you really go all out with your creations! How ever do you find the time? hehe…
Hey Lorraine,
They look so delicious, my mouth is watering. Just a question, whats the best way to crush biscuits without getting it everywhere? Thanks!
Oh, my! But that’s just the prettiest dessert I’ve seen in ages!
Oh it’s so pretty! I would love something like this for my 21st birthday cake – there’s a croquembouche craze going on for 21st birthday cakes so I want something a little different
It’s so PINK!
Painful but worth it? Black rice pudding, you know, Thai style. mmm
you are quite the baker + cook! i’m drooling over the keyboard for one of these!
Painful to make but worth it? Kids!! hehehe
Seriously in culinary terms I’d have to say toffee/candy.. recently I’ve seen the light to making marshmallows without eggs, now I can take marshmallows off the list!
I want to eat one of those!! I *will* make some choux pastry soon, I *will*
I’m starting to feel really girly and overcome with a desire to start singing “I feel pretty” from Westside Story!Oh and to fantasise about pink pastries too, hehe!
This is stunning and I love it all dressed up in pink. I would call this a Réligieuse – a large choux puff topped by a smaller puff, both filled with pastry cream and then glazed. We buy them here either chocolate or coffee flavored. But never as lovely as yours! I must try this!
Food porn. No doubt about it!
I am salivating at those pictures. I have been so in choux lately, these make me want to try this
It’s so pink! Gorgeous.
Wow! This strawberry St-Honoré sounds delicious!
Love your pink pastry cream!
it’s just so…girly! what a marvelous and elegant treat! meanwhile, I’m such a wuss that if pain or tedium is involved, i usually pass on a recipe. hopefully that’ll change soon.
What a production! I’d love to whisk that away and eat it all by myself! Yum. Yum. Painful but worth it? Gotta be- Fresh hot homemade croissants, from scratch.
Ooh wow soo pretty! and looks so tasty too mmmm
Ahhh this looks very cute *squeal* lol
painful yet worth? Good food – painfully taste good and totally worth it. And contrary, going to gym too LOL
this is so nice. Great ! I ve never seen a strawberry version of st Honore. Looks delicious!
Lorraine hi,
Your writing is actually what draws me. You have such an easy and friendly tone. Of course once I am here your photography hooks me and the food…ohhh man. May I ask who eats all the glorious stuff you prepare?
Wow, very creative, love the combination of colors…pretty pink. Great pictures as well…looks really yummie!
When I first looked at the photo, I thought you bought them at Laduree, then I saw the recipe. And immediately I thought “wow, NQN is good!”. An answer to your question “what is painful but worth it” making pate feuilletee (puff pastry dough). It takes me at least 6 hours but it’s oh so worth it to make your own flaky, buttery dough.
SO beautiful!!!! Almost too pretty to want to eat!
Hi there, something painful but worth it?? Making your own puff pastry…I never know it I will succeed, but the end result is great. It’s delicious and the taste is so much better than the bought one.
Also for your Choux Psstry ingredents, what is the equivalent in ml or cup for
• Water 213g
• Milk 265g
Thanks for such a great website and sharing your recipes and hints
Micheline
Wow, it’s so pretty I just want to dig in! Making pastries is a pain for me, but I love eating them.
That’s the cutest and prettiest St Honore i’ve ever seen!!
Mmmm mmm they look scrumptious!
I remember the ricotta, chive & tomato tarts…I’ve made them a few times since because they are so easy and tasty
That dessert just transports me to Marie Antoinette, reclining on a lounge, it is so elegant, 18th century, and Parisian. Thank you for a beautiful post.
You had trouble with this? I can’t even imagine – it looks perfect, and so pretty in pink.
Hi Faith-Thankyou so much!
I wanted to get the shade of pink just right 
Hi Marthe-Hehe thankyou! But if you have the urge, it is well worth it
Hi tara-Thanks!
Hehe please do! Aww how sweet! 
Hi anna-Oh yes you”ll have a ball! And the best part is in the eating hehe
Hi Julia-Oh how strange! Hehe perhaps you do have pastry on the mind. Thankyou so much! Hehe whipped cream does wonders
Hi rosa-thankyou so much!
Hi Anh-Thanks!
Hi Anita-Thankyou!
Hi Barbara-Thankyou! Oh wow, having twins! You have my utmost admiration!
Hi Trissa-Thanks so much, it was hard but I got to eat so it was worth it
Hi Rose-Oh thankyou! That was via Adriano’s recipe
Hi sandra-aww you are too sweet! Yes those can fully appreciate it are “condemned” to receive many more meals in my books!
Hi Steph-Thankyou!
yes that’s very true, it’s so rewarding making both from scratch 
Hi justcooknyc-thankyou!
Hi anencourager-four days? Wowee! I must admit I’m attracted to those sorts of recipes too
I don’t remember the name although it was a summery themed book and the recipe for her Summer pudding looks so breathtaking! 
Thanks for those recs! I’ll seek them out 
Hi Matilda-hehe sorry! If I could teleport these to you I would
I love that pillowy sinking feeling when you bite into it 
Hi Iron Chef Shellie -Thankyou! hehe join us!
Hi sally-hehe please do!
Hi The Duo Dishes-haha if only we could freeze our creations well
Hi Sue-Aww shucks thankyou so much!
Hi spice and more-hehe yes I bet it tops them all!
Ahh interesting, having done neither I’m so intrigued!
Hi sissyhankshaw-yes I can imagine!
Oh they sound delicious and so worth it! 
Oh yes perhaps pipe out a few St Honore shaped ones just to see if you like it 
Thankyou! That is so fabulous to hear! 
Hi Sum-Thankyou!
Hi clekitty-thanks! I used to collect gold stars from my teachers
Hi Betty-thankyou!
Hehe it’s all about the accessories isn’t it! 
o
Hi Trisha-thankyou, you are too kind!
Hi anna-Yes I think it would be fine
I think my scale has a 4g variation too!
Hi Sophie- Thanks so much! hehe if I could send it to you I would!
Hi shaz-Thankyou!
yes I was going for girly 
hehe I like how you said “most days”. My friends with kids would agree!
Hi Alexandra-Thankyou so much! You are really so sweet
Hehe I don’t know, life is crazy busy here 
Hi Tiffany-thanks! Hmm I suppose in a food processor? Every time I try to crush them with a rolling pin the zip lock bag breaks
Hi Midge-Thankyou so much!
Hi Jacq-Oh yes some pretty, individual ones would be so lovely! Happy 21st!
Hi Fiona-yes it is!
Is that hard? I don’t think I’ve made that, only eaten it.
Hi Panda-Thankyou!
Hehe I wish I could send you one!
Hi Liss-Haha yes I’ve heard that is true! Oooh yes all that sugar stuff is definitely the dark arts but oh so good
definitely do!
Hi Moya-haha I love it!
Please do and I will join you 
Hi Jamie-Thankyou! It’s a bit like one but it is larger and has more choux around it and then of course there’s the whipped cream
Hi Maria-hehe thankyou!
Hi ArtemisIII-thanks so much
Yes do do!
Hi Arwen-Thankyou!
Hi isa-Thanks so much! I love pink
Hi grace-Thankyou! Hehe I must be a masochist. Many would say you are the wise one!
Hi Miakoda-thanks so much! Mmm yes croissants would be great!
Hi FFichiban-Hehe why thankyou!
Hi Yas-Arigatooo!
Yep at 2am right? Hehe ok yes a necessary evil 
Hi snooky doodle-Thanks so much! I love pink anything so I decided that it had to be strawberry
Hi Wizzy-Aww thankyou! That’s really lovely of you to say
We give a lot to friends and family and my husband takes a lot to work!
Hi Juliana-thanks so much!
Hi Jackie-Wow, that is the biggest compliment! although maybe it was the Laduree boxes
yes I did that too and it was hard but worth it I totally agree!
Hi Jen-thankyou so much!
Hi Micheline-Yes I totally agree, I did it a month or two ago and it was amazingly layered. I can’t answer that now as I’m travelling but remind me and I’ll answer it when I get home on Monday afternoon
You’re more than welcome!
Hi pigpigscorner-Thanks so much! Hehe yes the fun is in the eating for me too
Hi Caz-aww thankyou so much! What a nice thing to say!
Hi Brenda-Thanks so much!
Oh that’s fantastic, thanks so much for letting me know! 
Hi Lori-haha I love that description! I think I made it for her really
You’re welcome!
Hi Y-Hehe thanks! I did but thank god for whipped cream
This is so beautiful!!! (I have a week of posts to catch up on …)
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