Pâte à choux
1 egg yolk & 1 tsp of water
3 oz of blanched almonds, sliced

  • Butter a cookie sheet, sprinkle with flour and shake off excess.
  • Using a 8 inches pie or cake pan, trace a circle on the cookie sheet.
  • Preheat oven 425°F.
  • With a pastry bag, fitted with a round 1/2 inch tip, squeeze out on the cookie sheet two rings for a base and another one on top.
  • Wet your fingers to smooth out any problem with the paste.
  • With the remaining paste make some small puffs.
  • Combine egg yolk and water and brush this “dorure” on top of the ring and the small puffs.
  • Sprinkle the ring with almonds.
  • Bake 30 minutes on middle rack of oven. Prick to let steam escape.
  • Turn off the oven – Return to oven for 5 to 10 minutes (door ajar)
  • Cool on wire rack.
  • Cut the crown in the middle. Cut evenly all around.

Crème St. Honoré

1 2/3 cups milk
1 tsp of vanilla extract
4 large egg yolks
1/4 cup of granulated sugar
1/3 cup of flour
1 cup of whipping cream & 2 Tbsp of sugar

  • Scald the milk, add vanilla.
  • Meanwhile stir egg yolks and gradually add sugar until the mixture turns pale yellow.
  • Add the flour.
  • Slowly add the hot milk, stirring constantly.
  • Pour in a saucepan and bring slowly to boiling. Work very fast to avoid lumps.
  • Let cool slightly and spoon into the bottom part of the pâte à choux.
  • Whip the cream until stiff and add the sugar.
  • Put the whipped cream in a pastry bag and cover the Crême St Honoré.
  • Gently put back the top of the pâte à choux.


  • Cut the ring in the middle.
  • Use tooth picks to keep track of the right fitting.
  • Fill with the cream.
  • Sprinkle with confectioners sugar.