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St. Paul has a new bakery in town

The patisserie is a life long dream come true for chef Marc Heu who traveled to Paris to learn the art of pastries.

GOLDEN VALLEY, Minn. — Bringing Paris to the Twin Cities, French Patisserier Marc Heu brings artistry and global flavors to Minnesota with his pastry shop, Marc Heu Patisserie Paris. 

Learn more about his story here and discover how to make his popular Vanilla Saint Honore at home with this recipe. Visit his shop to try his delicacies for yourself at 383 University Ave W. St. Paul, MN 55103. 

Connect with him on social media on Facebook and Instagram @MarcHeuParis to see his latest creations and to be inspired!


  • Mixing bowls  
  • Standing mixer or hand mixer  
  • Rolling pin  
  • Thermometer  
  • Piping bags
  • “Saint Honore” Piping Tip
  • Baking trays  
  • Glass container  
  • **Optional** round silicone mold


  • Water  
  • Milk  
  • Butter
  • Salt
  • Flour  
  • Whole Eggs  
  • Vanilla Bean  
  • Corn starch
  • Egg yolk  
  • Glucose syrup  
  • Vinegar  
  • Heavy Cream  
  • Mascarpone  
  • Turmaline  
  • Vanilla Powder  
  • 24K Gold Leaf  
  • Hazelnut Crunch 


Pate a Choux Dough (Cream puff dough)  

  • Water (100 grams)  
  • Milk (100 grams)  
  • Butter (100 grams)  
  • Salt (4 grams)  
  • Sugar (6 grams)
  • Flour (120 grams)  
  • Whole Eggs (230 grams)  

Vanilla pastry cream (filling for cream puffs)

  • Milk (200 grams)  
  • Vanilla (1 whole bean)  
  • Sugar (50 grams)  
  • Flour (12 grams)  
  • Corn starch (16 grams)  
  • Egg yolk (50 grams)  


  • Water (50 grams)
  • Sugar (200 gram)
  • Glucose syrup (40 grams) INVERTED PUFF PASTRY  


  • Butter (200 grams)  
  • Water (80 grams)


  • Flour (186 grams)  
  • Vinegar (2 grams)  
  • Salt (6 grams)  
  • Softened Butter (55 grams)


  • Heavy cream 36% (500 grams)
  • Mascarpone (75 grams)
  • Turmaline (30 grams)
  • Vanilla (1 bean)


  • Vanilla Powder  
  • 24K Gold Leaf  
  • Hazelnut Crunch


**Make all of the different components that comprise the Vanilla Saint Honore by following the directions below.  

1.Make the inverted puff pastry 3 days ahead (or you may purchase pre-made puff pastry and cook according to that recipe the day of assembly).  

  • Measure and mix all of the dry ingredients for the inverted puff pastry in a bowl.  
  • Measure all of the wet ingredients for the puff pastry.  
  • Mix you're dry and wet ingredients until the dough forms.  
  • Lay your sheet butter flat and place you're dough into the butter.  
  • Cover the butter like you are closing a book and roll flat. Repeat this process 6 times. Allow a rest time of 5-6 hours in-between each rolling.  
  • Bake for 20 mins at 350 degrees between two sheet trays. Then increase the heat to 410 degrees. Then dust confectioners sugar onto the puff pastry and bake at 410 degrees for 10 mins.  
  • Allow to cool and then cut to 9 inch diameter circle.  
  • Store in an air tight container till assembly.  

2.Make the vanilla pastry cream the day before.

  • Measure and mix all of the dry ingredients for the vanilla pastry cream in a bowl.
  • Measure and mix all of the wet ingredients in a bowl.  
  • Then combine your wet and dry ingredients until you have a smooth cream.
  • Refrigerate until use.

3.Make the cream puff the day of assembly.  

  • Measure and mix all of the dry ingredients in a bowl.
  • Measure and mix all of the wet ingredients in a bowl.
  • Combine wet and dry ingredients until a batter forms.  
  • Place batter into a piping bag and pipe small circles onto a buttered tray or parchment lined tray.
  • **PRO TIP!** The puffs should be about 1 inch wide and half an inch in height.
  • Bake at 325 degrees F for 45 mins, or until golden brown.  
  • Once cooked, take the trays out of the oven and allow the puffs to rest for 20-30 mins before filling with pastry cream.  
  • **Pro Tip** The key is to poke a whole in the flat part of the puff in order to fill the puffs easier! Use a pointy piping tip to make the incision!

4.Make the caramel the day of assembly.

  • • Measure all of your wet and dry ingredients together in a pot.  
  • • Heat up your mixture until you're caramel forms.  
  • • Immediately transfer into a glass/heat safe container and allow to cool.  
  • • Before use, heat up caramel in microwave for 30 seconds then stir. Repeat 3-4 times until the caramel is liquid again.  

6. Assembly time!  

  • Fill your puffs with the vanilla pastry cream.  
  • Take the round end of your puff and dip it into the caramel making sure all of the extra caramel has dripped off. Repeat for all of your puffs.  
  • **PRO TIP** Place the puff into a small round silicone mold, that’s how you get a sleek caramelized puff!  
  • Take your finished inverted puff pastry and pipe the vanilla pastry cream all over the puff pastry, leaving only an inch around the edge of the circle.  
  • Take the finished caramelized/filled puffs and place it onto the boarder of the puff pastry where the vanilla pastry cream was not piped.  

7. Make your vanilla whipped cream before moving forward.  

  • Mix all of your ingredients together and mix on high until the cream is whipped and fluffy.  
  • Prep your piping bag with a “Saint Honore Tip” (this part is very important! If you don’t use this tip, it will not look like a flower petal when piped!)  
  • Fill a piping bag with the cream and begin to pipe the petal onto the cake.  
  • **PRO TIP** You have to start piping from the outside-in, in order to create the illusion of a flower!  

8. Place a final puff into the center of the cake.  

9. Garnish with hazelnut crunch, vanilla powder and 24K gold leaf to finish off this gorgeous creation.  

10. Enjoy!  

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