{"id":968,"slug":"creme-saint-honore","title":"Crème Saint-Honoré","description":"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_raw":["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"],"ingredients_norm":["creme patissiere still hot","egg white","few drops lemon juice","salt","superfine sugar or granulated sugar"],"steps":["Mix any additional flavourings into the crème pâtissière.","Whip the egg whites with the salt until soft peaks form.","Sprinkle the sugar onto the egg whites and continue whipping to stiff peaks.","Stir a quarter of the egg whites into the hot custard.","Fold the rest of the egg whites in and chill before use."],"categories":["Recipes for dessert","French recipes","Recipes using egg white","Recipes using white sugar","Recipes using lemon juice"],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"5–6 cups","difficulty":"medium","source_name":"wikibooks","source_url":"https://en.wikibooks.org/wiki/Cookbook:Crème_Saint-Honoré","source_ref":"4516688","authors_url":"https://en.wikibooks.org/w/index.php?title=Cookbook:Crème_Saint-Honoré&action=history","license":"CC BY-SA 4.0","license_url":"https://creativecommons.org/licenses/by-sa/4.0/","extraction_confidence":null,"content_hash":"a4610bf01ef6cdeb89fe37ec044e27b385579e164a67749033a8260d9d9041b8","created_at":"2026-08-02T14:43:00Z","updated_at":"2026-08-02T14:43:00Z","notice":null,"url":"https://recipecontextprotocol.com/recipes/creme-saint-honore"}