The St. Honoré cake, usually known by its French name gâteau St-Honoré, and also sometimes called St. Honoratus cake,[1] is a pastry dessert named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), Bishop of Amiens.

[2] In 1847, it was invented by Auguste Julien,[3] at the Chiboust bakery on Rue Saint-Honoré[4] in Paris.

[5] This classic[6] French dessert is a circle of shortcrust pastry at its base with a ring of pâte à choux piped on the outer edge.

[8] Traditionally granulated sugar was sprinkled directly on the pastry and finished by holding a red hot iron close to the surface, but modern versions may use chocolate-dipped profiterole or dip the puffs in caramel stabilized with corn syrup or glucose syrup.

This base is traditionally filled with crème chiboust and finished with whipped cream using a special St. Honoré piping tip.