Crème Saint-Honoré
Crème Saint-Honoré is a hot pastry cream lightened with a meringue of whipped egg whites, and the result is far airier than plain custard. Stirring in a quarter of the whites first slackens the base so the rest folds in without deflating. Use it to fill profiteroles, éclairs and tarts, or spoon it chilled into a glass. Liqueur, pralin or orange peel all suit it well.
Instructions
Stir any extra flavourings you plan to use, such as liqueur, pralin or orange peel, into the hot crème pâtissière.
Put the egg whites in a clean bowl with the salt and the few drops of lemon juice. Whip them until they hold soft peaks.
Sprinkle the sugar over the whites and keep whipping until they stand in stiff peaks and look glossy.
Stir about a quarter of the whites into the hot custard to loosen it. This makes the rest easier to blend in without losing air.
Fold in the remaining whites gently until no streaks are left. Chill the cream before using it to fill profiteroles, éclairs or tarts, or serve it on its own.
Make it personal.
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