Cookbook:Crème Saint-Honoré


 * French cuisine

Crème saint-honoré is a crème pâtissière with stiffly beaten egg whites folded into it, used to fill profiteroles, éclairs and tarts, as well as on its own as a dessert cream. It can be additionally flavoured with liqueur, pralin, orange peel, etc.

Ingredients

 * 1 pint crème pâtissière, still hot
 * 8 egg whites
 * a few drops lemon juice
 * 1 pinch of salt
 * 2 Tbsp superfine sugar OR granulated sugar

Procedure

 * 1) Mix any additional flavourings into the crème pâtissière.
 * 2) Whip the egg whites with the salt until soft peaks form.
 * 3) Sprinkle the sugar onto the egg whites and continue whipping to stiff peaks.
 * 4) Stir a quarter of the egg whites into the hot custard.
 * 5) Fold the rest of the egg whites in and chill before use.