The Saint Honoré, traditionally a gateau made to celebrate the patron saint of bakers, is our new excuse to use more beautiful vanilla beans.

The vanilla pastry shell is filled with a crispy almond and caramel praline, a light vanilla infused crème pâtissière, with inserts of caramel filled choux pastry, and caramelised white chocolate namelaka, topped with a vanilla infused chantilly cream, and finally garnished with crunchy caramel petit choux.

6” feeds 4-6.