Cookbook:Crème Saint-Honoré

Cookbook | Ingredients | Recipes | French cuisine

Crème saint-honoré is a crème pâtissière with stiffly beaten egg whites folded into it and is 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 to 6 cups


  • 1 pint crème pâtissière
  • 8 egg whites
  • a few drops lemon juice
  • pinch of salt
  • 2 Tbs. caster (superfine) sugar, OR granulated sugar


  1. Make the crème pâtissière according to the <<recipe here>>.
  2. Mix in any additional flavourings.
  3. Beat the egg whites with the salt until soft peaks form.
  4. Sprinkle the sugar onto the egg whites and continue beating to stiff peaks.
  5. Stir a quarter of the egg whites into the hot custard.
  6. Fold the rest of the egg whites in and chill before use.