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Crème Saint-Honoré

@arecipe.bsky.social

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.

Yield 5–6 cups

Ingredients

  • 1 pint crème pâtissière, still hot
  • 8 egg whites
  • a few drops lemon juice
  • 1 pinch of salt
  • 2 Tbsp superfine sugar OR granulated sugar

Instructions

  1. 1
    Mix any additional flavourings into the crème pâtissière.
  2. 2
    Whip the egg whites with the salt until soft peaks form.
  3. 3
    Sprinkle the sugar onto the egg whites and continue whipping to stiff peaks.
  4. 4
    Stir a quarter of the egg whites into the hot custard.
  5. 5
    Fold the rest of the egg whites in and chill before use.
Category
Desserts
Cuisine
French

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Cr%C3%A8me_Saint-Honor%C3%A9