Saint-Honoré is a famous cake that owes its name to a street in Paris where a pastry chef created it back in 1846.

The classic recipe calls for a base of shortcrustpastry or puff pastry, on top of which a "crown" of puffs filled with cream or zabaglione is placed, its inside is stuffed with Chantilly cream.

There are also several variations that include chocolate, candied fruits and margherita pasta instead of the pastry, slightly soaked in liqueur.