The history of Saint Honoré

The Saint-Honoré tart, an icon of French pastry making, has its roots in the creativity and skills of pastry chef Auguste Jullien. The story begins in 1846 when Jullien opened his patisserie on Rue Saint-Honoré in Paris. Wanting to celebrate this milestone in a special way, he devised a cake that combined elements of various classic preparations. The choice of the name honours Saint-Honoré, the patron saint of bakers and pastry chefs, thus marking the tart's spiritual and artisanal connection to tradition.

The base of the Tart Saint Honoré is often made with puff pastry or shortcrust pastry, providing a crunchy texture that contrasts beautifully with the softer elements of the dessert. One of the most distinctive aspects of this creation is the artistic arrangement of profiteroles around the edge of the tart. These small round cakes filled with whipped cream or pastry cream add a delicious and visually stunning touch.

In the centre of the tart is the centrepiece: a tower of chiboust custard. This unique blend of pastry cream and Italian meringue gives the tart a light and fluffy texture that melts in the mouth. The combination of flavours and textures makes the Tart Saint Honoré a pastry lover's delight, and its popularity has transcended French borders, being found in patisseries all over the world.

Over the years, the original recipe has been reinterpreted by numerous chefs, each adding their own personal touch to this culinary masterpiece. Despite the variations, the Tarte Saint Honoré remains a symbol of elegance and sophistication in the world of pastry making. Its legacy lives on as a tribute to French pastry mastery and the creativity that brings culinary traditions to life.