Saint-honoré

The St. Honoré cake, usually known by its French name gâteau St-Honoré, and also sometimes called St. Honoratus cake, is a pastry dessert named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus , Bishop of Amiens. In 1847, it was invented by Auguste Julien, at the Chiboust bakery on Rue Saint-Honoré in Paris. This classic French dessert is a circle of shortcrust pastry at its base with a ring of pâte à choux piped on the outer edge. Baked choux puffs are dipped in caramelized sugar and attached side by side on top of the circle of the pâte à choux. 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.

Source: Wikipedia