St. Honore

by Eddy Van Damme on June 11, 2012

St. Honoré is possibly one of the best classic desserts. For this particular one, puffs are dipped in caramel and cocoa gelée and then filled with refreshing   cherry cremeux.  Fitting as an individual dessert for a patisserie or can easily be served with gelato or sorbet and be served as a plated dessert.

Cherry Cremeux


8  oz Cherry puree 240 g
3.5 oz Eggs 100 g
3 oz Extra fine granulated sugar 90 g
2 Gelatin sheets, bloomed 2
1 oz Soft butter 30 g



1.    Set up a Bain Marie.

2.     In a non reactive saucepan heat cherry puree to 195°F (90°C).

3.     In a bowl whisk eggs and sugar very well until no strings remain. Temper egg mixture with all the heated puree. Place the bowl over Bain Marie and stir constantly using a rubber spatula to 195°F (90C°). Remove from heat.

4.    Stir in the bloomed gelatin and cool over an ice bath to 120°F (50°C). Stir in butter. Use an immersion blender for optimum smoothness. Allow cooling in refrigerator.

5.    Fill puffs when cremeux has completely cooled.




25 comments on “St. Honore

  1. Danielle on said:

    Once again…WOW!
    thank you Chef Eddy 🙂

  2. john weatherly on said:

    I like your interpretation of this dessert. Very clean and wants to make me make one for a special tomorrow

  3. jeff on said:


    i have searched around for an appropriate conversion from your 2 sheets of gelatin to powdered, and it seems filled with controversy and disagreement – do you have a weigh-in on this?


  4. angelica d. on said:

    I think the cherry cremeux is the perfect sweetness that is needed for this disk. Choux paste is a little bland. When we made the cream puffs with pistachio ice cream in class, the pistachio ice cream was perfect and it took away from the bland/bitterness that the cream puff had. Perhaps if we add some sugar to the choux paste, it might taste a bitter better.

  5. Eddy Van Damme on said:

    Hi there Jeff,
    Indeed, lots of controversy going on in terms of using gelatin. However it is rather simple. First, gelatin manufacturers have standardized the sheets of gelatin. Meaning, for example 10 sheets of bronze, silver, gold or platinum gelatin sheets will set the same amount of product in the same firmness. It is just that platinum will set your product faster versus bronze. Platinum is also more refined in terms of not having odor. If a recipe calls for 10 sheets of gelatin you will need 18 gram of powdered 230 bloom gelatin. (In North America Knox gelatin is 230 bloom) not all powdered gelatin is the same! You will need to pour powdered gelatin in water first, 6 times its weight. Therefore to substitute 2 sheets of gelatin you will need 3.6 gram powdered (knox) gelatin and 21.6 gram water.
    My best, Eddy.

  6. Eddy Van Damme on said:

    Thank you John!

  7. jeff on said:


    thanks for breaking that down so simply! wow – reading other people’s info makes it seem like rocket science…

  8. hagar on said:

    Hi Eddy! Ones again, beautiful!
    I wanted to know- for how long can a cremeux keep in the refrigerator and is it possible to freeze it. And for what other uses can I make it

  9. Rudolf on said:

    this dessert looks great.
    m.v.g. Rudolf

  10. Joyce Baines on said:

    I’ve had these before with a black berry cream and you have to have an aquired taste for them. The look very delicious. I will make them with the Cherry cremeux and see how they turns out.

  11. Roslen Hamilton on said:

    I had tried this recipe with other flavors but I never thought to try cherry. It sounds like a great combination of ingredients. I will definitely try this recipe. Great job as always.


  13. Tu Ho on said:

    Hi chef Eddy,
    Is there a formula to substitute gelatin Knox with the agar-agar powder? It is made from seaweed and very cheap in Asian market.

  14. Elizabeth Poirrier on said:

    I love the versatility of profiteroles. From ice cream to cherry cremeux as well as savory applications such as chicken salad, the possibilities are truly endless. Although I have dipped profiteroles in chocolate and filled them with pastry cream, I love the idea of dipping them in caramel – definitely an idea to try in the future.

  15. Rosio Caro on said:

    Wow ! Chef this I must try .I really liked the ones we did with pistacho ice-cream filling . It was the perfect sweetness . I took my left over home and played with diffrent options. I tried even as bite size appitizers. There is so much to do with this recepie ;from the cherry cremeux to cream cheese and salmon

  16. Hi chef, What’s up…. Hey, make another one…

  17. Marcellina Cole on said:

    Hello there Chef Eddy, OMG I like this one we need to make it in class one day.

  18. Valerie alexander on said:

    the pistacho cream was great in this dessert and it wasnt that hard to make.

  19. valerie alexander on said:

    These little cream puffs would be great at a tea

  20. Nicholas Pringle on said:

    Looks delicious…Will have to attempt to try.

  21. Lanz Doreza on said:

    Looks great and perfect for pretty much any occasion

  22. Rocio Ramirez on said:

    During the class we filled the puffs with passion fruit cream and dipped in red caramel. I will try with the Cherry Cremeux.

  23. Nikki Johnson on said:

    My grandmother used to call these crème puffs, she would fill them with vanilla pudding and garnish with powder sugar. Hers were so much bigger than these, I’m going to try it with the Cherry Cremeux and make them smaller.

  24. Adriana Ordonez on said:

    I like the way how chef Eddy makes look something simple into amazing. Other idea to fill the puff are with Bavarian Cream.

  25. Hi chef, it’s most amazing picture with the simple playing but it’s look fancy as ussual. Best way to enjoy the joy the dessert by how it look for someone who doesn’t have any experience on dessert.

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