Recipe of the month

Rivoli Saint-Honoré

For 1 to 10 portions.


  • Flour 300 g
  • High gluten flour 125 g
  • Salt 7.5 g
  • Water 162 g
  • Cold melted butter 62.5 g
  • Dry butter 250 g

Mix salt and water in a mixing bowl. Add flours and melted butter. Mix for 1 minute on first speed. Ball and refrigerate. Give 5 single folds, with 2 hours resting between each fold. Roll out to 2 mm on dough sheeter, take the slack of the dough, before baking between two baking trays at 180°C in a fan forced oven. Bake 10 minutes and cut 26 cm rounds, finish to bake for another 15 minutes. Take off tray and sprinkle with icing sugar. Bake for another 5 minutes and finish in a deck oven at 250°C.


  • Milk 100 g
  • Water 100 g
  • Salt 4 g
  • Caster sugar 2 g
  • Butter 90 g
  • Flour 110 g
  • Eggs 180 g

Boil milk, water, sugar, salt and butter in a saucepan. Off the heat add sifted flour, place back onto heat and dry out roux until it comes off the sides of the saucepan and spatula. Place into a mixing bowl and gradually add eggs, verifying the consistency. Pipe small choux with a No8 tip.


  • Full cream milk 200 g
  • Butter 4 g
  • Caster sugar 20 g
  • Egg yolks 18 g
  • Custard powder 16 g
  • Flour 4 g
  • Vanilla bean ½ piece
  • Kirsch 5 g

Infuse vanilla into boiled milk in a saucepan. Strain and pour half onto egg yolks, sugar, custard powder and flour. Pour back into saucepan and boil for 2 minutes. Rapidly cool to 4°C. Smoothen creme patissiere and add kirsch. Fill choux with a n°4 tip.


  • Cream 35% fat 500 g
  • Caster sugar 17.5 g
  • Vanilla bean 2.5 pieces

Boil 1/3 cream with sugar and cut and scraped vanilla bean. Infuse for 10 minutes and strain onto rest of cream. Whip cream in a cold mixing bowl. Fill piping bag with a St Honore tip.


  • Caster sugar 300 g
  • Water 100 g
  • Glucose 60 g

Boil water, sugar add glucose and cook caramel. Stop cooking and dip choux with a small amount of gold leaf.


Take a puff pastry base, pipe 200 g of smoothened kirsch creme patissiere. Place choux around puff pastry. Pipe tears of whipped vanilla cream with a chiboust tip. Add choux on top.

Recipe given by

Cédric Grolet
Chef Pâtissier Hôtel Le Meurice, Paris


To simply bring the St Honore back with a modern touch!


Always with round forms, with small choux for the ease of tasting.


Depending on the seasons.


The piping would be the technical step.


To finish the St Honore at the last moment to have the maximum amount of crunch.

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