I watched a wonderful, French foodie movie for the second time recently, Haute Cuisine. It's about President François Mitterrand's personal chef, Danièle Mazet-Delpeuch, whom he hand-picked to create meals for himself and those closest to him. What a dream job.
In this movie, several dishes feature prominently including a choux farci au saumon (cabbage stuffed with salmon)....and, of course, the Saint-Honoré.
Élysée Palace, where the movie is set, is on Rue du Faubourg Saint-Honoré. Saint Honoré is also the patron saint of bakers and pastry chefs.
I've seen recipes that incorporate pastry crème or chocolate ganache, but I'm using a traditional recipe from one of my favorite cookbooks, Tarts and Pastries, by Le Cordon Bleu. This version has four main components: sweet pastry, cream-puff pastry, Chantilly cream and caramel.
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