Lemon and Raspberry Saint Honore

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Lemon and Raspberry Saint Honore

Photo: Natalie Levin

Lemon and Raspberry Saint Honore

20 cm round cake

For almond sable Breton:
75 grams soft butter
75 grams sugar
1/2 tsp. fine salt
1/2 tsp. vanilla extract
2 large egg yolks
100 grams all-purpose flour
50 grams almond meal
8 grams baking powder

For lemon mousse:
2 grams gelatin
10 ml. water
75 ml. lemon juice
Zest of 1 lemon
3 large eggs
120 grams sugar
75 grams soft butter, cut into cubes
125 ml. heavy cream

For raspberry cream:
150 ml. milk
1 tsp. vanilla extract
2 large egg yolks
100 grams raspberry puree
70 grams sugar
25 grams cornstarch
50 grams soft butter
125 ml. heavy cream
A little red food coloring (optional)

For the cream puffs:
125 ml. milk
Pinch of salt
30 grams sugar
50 grams butter
70 grams all-purpose flour
1-2 beaten eggs

For the caramel:
150 grams sugar
1 tbsp. corn syrup or glucose

For vanilla Chantilly cream:
125 ml. heavy cream
1 tbsp. sugar powder
1 tsp. vanilla extract

Lemon zest

You will need:
One 24 cm round baking ring
One 16 cm round baking ring


Almond sable Breton:
  1. Preheat oven to 170c degrees and grease a 24 cm round baking ring.
  2. In a bowl of an electric mixer with a paddle attachment put butter, sugar, salt, vanilla and blend at high speed until the mixture is smooth and creamy.
  3. Scrape the edges of the bowl, add egg yolks and continue to blend until they are assimilated into the mixture.
  4. Add flour, almond meal and baking powder and mix until you get smooth, slightly sticky dough.
  5. Transfer the dough into the pan and flatten it to a thin layer with your hands.
  6. Bake the base for about 10-15 minutes or until it is completely golden brown.
  7. Cool at room temperature.
Lemon Mousse:
  1. In a small bowl mix gelatin and water and set aside for 10 minutes at room temperature or until gelatin absorbs all the liquid.
  2. In a small bowl, whisk eggs, and sugar until blended.
  3. In a small pot put lemon juice and zest and heat to a boil.
  4. Pour about 1/3 of hot juice into the bowl, while whisking, to compare temperatures.
  5. Pour the mixture into the pot with the remaining juice and mix well.
  6. Return the pan to cook over low-medium heat, stirring constantly, until you get a thick cream.
  7. Dissolve the gelatin and mix into the cream.
  8. Add in the soft butter and mix well until dissolved in a mixture.
  9. Strain and set aside for 10-15 minutes at room temperature until it cools down a bit.
  10. Whip the cream until stable and fold into the lemon cream until incorporated.
  11. Pour the mousse into a 16 cm round baking ring, level the top and freeze for 3-4 hours at least, until completely frozen.
Raspberry cream:
  1. In a medium saucepan put milk and vanilla and heat to a simmer.
  2. Beat egg yolks, raspberry puree, sugar and cornstarch until blended.
  3. Pour about 1/3 of hot milk into the yolk mixture, while whisking quickly to compare temperatures.
  4. Add the egg mixture into the pan with the remaining milk and mix until blended.
  5. Cook the cream, while whisking contantly on medium-low heat until it thickens and begins to bubble.
  6. Remove from heat and add in butter. Beat well until it is assimilated into the mixture. If you want, you can add some food coloring to the cream at this stage.
  7. Transfer the cream into a flat container and cover the surface with plastic wrap (in order to avoid crust formation). Cool completely in the refrigerator for at least 2-3 hours.
  8. Transfer the cold cream into a bowl and whisk until creamy.
  9. Whip the cream to still peaks and fold gently into the raspberry cream.
  10. Transfer the cream into a piping bad fitted with a small round piping tip and refrigerate until use.
Cream puffs:
  1. Preheat oven to 180c degrees.
  2. In a medium saucepan put milk, sugar, butter and salt and heat to a strong boil.
  3. Add flour and stir while cooking, until it turns into a lump of dough.
  4. Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.
  5. Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a “trail” with a wooden spoon in the center of the dough – if the track remains stable, add some eggs, and if it closes a bit – the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.
  6. Transfer the dough to a pastry bag fitted with a round 1-2 cm piping tip. On a baking tray lined with baking paper pipe small cream puffs (about 3-4 cm in diameter). It’s important to leave some space between the cream puffs.
  7. Bake for about 15-20 minutes until completely golden and fully baked.
  8. Cool completely before filling.
  9. Make a small hole at the bottom of each cream puff.
  10. Fill the cream puffs with raspberry cream.
  1. In a small saucepan put sugar and glucose (or corn syrup) and form a caramel. When the caramel is ready add salt and stir.
  2. Carefully dip the top of each cream puff and immediately turn over (caramel side down) on a parchment paper to set.
Vanilla Chantilly cream:
  1. In a bowl of a mixer whip cream, sugar and vanilla until you get a stable cream.
  2. Transfer the cream into a piping bag with a round 1 cm piping tip.
  3. Assemble the cake: place the sable Breton on a serving plate.
  4. Extract the lemon mousse from the ring and place in the center of the crust.
  5. Drizzle some raspberry cream in the sides and place the filled and caramel-dipped cream puffs in a circle.
  6. Pipe cream Chantilly on the lemon in spiral shape.
  7. Garnish with raspberries and lemon zest and serve.


  • Keep the cake in the refrigerator up to 4-5 days, but it’s at its best a day or two after preparation.
Lemon and Raspberry Saint Honore

Photo: Natalie Levin