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Crème Saint-Honoré

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.

Medium
🥐 French

Servings

5–6 cups

Start Cooking!Original Recipe
Ingredients
Everything you'll need to make this recipe
1

1 pint crème pâtissière, still hot

2

8 egg whites

3

a few drops lemon juice

4

1 pinch of salt

5

2 Tbsp superfine sugar OR granulated sugar

Instructions
Step-by-step guide to making this recipe
1

Mix any additional flavourings into the crème pâtissière.

2

Whip the egg whites with the salt until soft peaks form.

3

Sprinkle the sugar onto the egg whites and continue whipping to stiff peaks.

4

Stir a quarter of the egg whites into the hot custard.

5

Fold the rest of the egg whites in and chill before use.