Google+

Who Is Saint Honoré?

Leave a comment

December 24, 2015 by Emma Bentley

If you want to get to grips with French pastries, you simply have to start with Saint Honoré.

Honoratus, bishop of Amiens, lived sometime in the 6th century AD. He was made a saint after his death and is venerated in the Roman Catholic and Eastern Orthodox Churches.

It’s not entirely sure when the association between Saint Honoré and patisserie first started.

We know that in 1202, a local baker named Renold Theriens donated some land in Paris to build a chapel in honour of Saint Honoré. Was this just chance or had there already been the start of a legend…? In any case, the chapel soon became one of the richest in Paris and gave its name to streets Rue Saint Honoré and Rue du Faubourg Saint-Honoré, which run through the heart of Paris’ 1st arrondissement.

IMG_20151204_163859533a

It was definitely in 1400 when the bakers of Paris established their guild in this church – the church of Saint Honoratus – and started to spread his cult. He was subsequently also adopted by the guild of confectioners and pastry chefs as their patron saint.

This became such serious business that, in 1659, Louis XIV ordered that every baker observe the feast day of Saint Honoré (16th May) and to give free pastries out to their local community.

Nowadays, Saint Honoré is probably most commonly mentioned in reference to his eponymous pastry.

It is a classic but very complicated French dessert, traditionally composed of a puff pastry base, a ring of filled choux pastry balls and finally a very generous swirl of whipped cream (either chiboust or chantilly.)

However, because there are so many different components, it’s a very challenging cake to make and you won’t be surprised to hear that there are many different interpretations. Variations include using flaky pastry – pate brisée – instead of puff or diverging from the traditional vanilla cream.

If you want to find a Saint Honoré pastry while you’re in Paris, some of the best can be found at Patisserie des Rêves, Angelina, Dalloyau… and you should also try Carl Marletti‘s own version – called Lily Valley – with violet and blackcurrant flavourings.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Who’s Emma?


Hi! I live and work on a small winery in northern Italy but I also love to cook and eat. Welcome to the blog.

I’ve Moved

Because I no longer live in Paris, the blog has been given a complete rehaul. It's still a work in progress. Please excuse any broken links or typos.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,734 other followers

Instagram

Waves of #culatello! ...
#salumi #salami #charcuterie #italy "Careful! Watch out for the #dog. He drools and licks anyone!" 🐕 ...
#neighbourhood #myneighbourhood #friendlydog #dogsofinstagram #ineedoneofthose #italy

My Other Blog: Got Legs

“Vintage 2017 Report” Or “How To Protect Against Frost”

“Vintage 2017 Report” Or “How To Protect Against Frost”

It’s becoming an all-too-familiar scenario: a beautiful springtime with plenty of warm sunshine but followed by a sudden dip and freezing temperatures. A cold winter does marvels for the vineyard but once bud-burst has taken place, a cold snap can have catastrophic results. You may remember that I wrote about this already in 2016. Vintage 2016: […]

%d bloggers like this: