🍲 Crème Saint-Honoré

Name: Crème Saint-Honoré
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

French · 5 ingredients · 5 steps

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.

5–6 cups3

Cook for servings as written The source's own quantities, rounded to the nearest mark on a cup or a spoon. A line carrying a second number of its own — a weight in another unit, a count of pieces — is left as written.

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

Method

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.

Where this came from. Adapted from Crème Saint-Honoré in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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