NO PHOTO
France / Dessert
Wikibooks
Crème Saint-Honoré
Crème saint-honoré is a crème pâtissière with stiffly beaten egg whites folded into it, used to fill profiteroles, éclairs and tarts, as well as on its own as a dessert cream. It can be additionally flavoured with liqueur, pralin, orange peel, etc.
Ingredients
ScaleNo serving count in the source — scale by factor
- crème pâtissière, still hot1 pint
- egg white8
- lemon juice, a few dropsdrop
- salt1 pinch
- superfine sugar or granulated sugar, or granulated sugar2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Mix any additional flavourings into the crème pâtissière.
Whip the egg whites with the salt until soft peaks form.
Sprinkle the sugar onto the egg whites and continue whipping to stiff peaks.
Stir a quarter of the egg whites into the hot custard.
Fold the rest of the egg whites in and chill before use.
