The ** St. Honoré cake**, usually known by its French name gâteau St-Honoré, and also sometimes called St. Honoratus cake, is a pastry dessert named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), Bishop of Amiens. In 1847, it was invented by Auguste Julien, at the Chiboust bakery on Rue Saint-Honoré in Paris. This classic French dessert is a circle of shortcrust pastry at its base with a ring of pâte à choux piped on the outer edge. Baked choux puffs are dipped in caramelized sugar and attached side by side on top of the circle of the pâte à choux. Traditionally granulated sugar was sprinkled directly on the pastry and finished by holding a red hot iron close to the surface, but modern versions may use chocolate-dipped profiterole or dip the puffs in caramel stabilized with corn syrup or glucose syrup. This base is traditionally filled with crème chiboust and finished with whipped cream using a special St. Honoré piping tip.