Cookbook | Ingredients | Recipes | French cuisine
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.
- 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
- 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.