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St. Honoré Cake is a cake named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), bishop of Amiens.
Pastry chef Chiboust is rumoured to have created it in his Paris shop in 1846. It consists of a pâte brisée base with a pâte a choux ring around the outside. Individual pâte a choux puffs are filled with pastry cream and dipped in caramel. They are then attached on top of the outside ring of the cake with more caramel to hold them in place. The middle of the cake is filled with Chiboust cream (pastry cream lightened with a meringue and set with gelatin) using a piping bag and the signature Chiboust/St. Honoré tip. It is sometimes also referred to as "ball cake".
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