Vanilla-flavored Saint-Honoré

Vanilla-flavored Saint-Honoré

Anne Coruble
Difficulty Icon
Expert
Recipe Time Icon
2h30
16
Videos
An ode to perfection and delicacy around the taste of vanilla: choux pastry baked in crisp croissant dough, a creamy vanilla custard, tender caramel, intensely flavored vanilla caviar, crowned by a light and delicately piped chantilly.
Vanilla-flavored Saint-Honoré
Completion time
Preparation
2h30
Baking
1h
Resting
12h
Techniques taught
  • Scraping a vanilla pod
  • Making whipped cream
  • Mixing with a hand blender
  • Chinoiser (straining)
  • Infusing milk or cream
  • Kneading croissant dough with a mixer
  • Shape a dough prior to the layering process
  • Making croissant dough
  • Shaping butter prior to the layering process
  • Giving a double fold
  • Giving a single fold
  • Rolling out puff pastry
  • Cutting puff pastry
  • Making puff pastry strips
  • Creating a decoration using puff pastry with visible layer
  • Preparing an opaline
  • Scraping a vanilla pod
  • Making choux pastry
  • Piping with a tip
  • Baking choux pastry
  • Piping with a tip
  • Baking choux pastry
  • Caramelizing with opaline
  • Scraping a vanilla pod
  • Mixing with a hand blender
  • Chinoiser (straining)
  • Infusing milk or cream
  • Scraping a vanilla pod
  • Mixing with a hand blender
  • Making a dry caramel
  • Making a soft caramel
  • Mixing with a hand blender
No items found.
  • Filling a piece of choux pastry
  • Piping with a tip
  • Decorating using a piping bag
  • Whipping cream with a mixer
  • Piping a lace design
  • Piping with a tip
  • Assembling a dessert
  • Assembling a Saint-Honoré

Discover the first step of this course for free

Step 1 : Mascarpone whipped cream with tahitian vanilla

Anne Coruble
Anne Coruble
Pastry Chef of the Year, 2024 Edition | The Peninsula, Paris
Pastry Chef of the Year, 2024 Edition | The Peninsula, Paris

Step 2 : Kneading the croissant dough

Step 3 : Shaping the butter into a square

Step 4 : Layering: 1 double fold & 1 single fold (1/2)

Step 5 : Cutting the puff pastry strip

Step 6 : Caramel and opaline powder

Step 7 : Vanilla-flavored choux pastry

Step 8 : Piping and baking the choux

Step 9 : Piping the choux crowns in the croissant dough, baking and caramelizing with opaline

Step 10 : Tahitian vanilla cream

Step 11 : Tahitian vanilla creamy caramel

Step 12 : Tahitian vanilla caviar

Step 13 : Glazing the choux with caramel

Step 14 : Filling the choux pastry

Step 15 : Piping the chantilly in a lace pattern

Step 16 : Final assembly of the saint-honoré

Anne Coruble

Anne Coruble

Pastry Chef of the Year, 2024 Edition | The Peninsula, Paris
Anne Coruble, the Pastry Chef at the Parisian Palace The Peninsula, was voted Pastry Chef of the Year 2024.

A native of Normandy, Anne was immersed in the world of cooking at an early age and developed a particular fascination for chocolate.
Once graduating High-school with a major in science, she gave up the idea of studying medicine and decided to follow her call, indulging in her passion for pastry-making. She earned a vocational degree (CAP) in pastry-making and a second vocational degree (CAP) in chocolate-making. Then, the chef joined the prestigious Le Bristol palace in Paris where she remained for 5 years and worked with Chefs Laurent Jeannin and Julien Alvarez.
In 2019, Anne joined The Peninsula Paris as a Research and Development Sous-Chef. She quickly rose through the ranks and was given the position of Pastry Chef in 2022.

Over the years, Anne has developed her own distinctive pastry-making style: elegantly crafted pastries, based on a few highly refined flavors, combining different subtle textures and decorated with great finesse. She excels in modernizing the great French pastry classics, adding her feminine and technical touch.
Her work has received numerous accolades: voted Passion Dessert by the Michelin Guide in 2021, Best Dessert of the Year 2022 by the Lebey Guide, Madeleine du Jury by the magazine Fou de Pâtisserie and Chef of the Year, 2024 by La Liste.

For VoilaChef, Anne Coruble takes you into her delicate, enchanting world, revisiting French pastry classics with 3 sublime creations: a Marbled Chocolate Tartlet, a cereal-inspired Paris-Brest and her signature Vanilla-flavored Saint-Honoré.

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