Line the bottom only (not the shallow sides) of a greased 7* flan tin with short crust pastry.
About 1/2" from the edge of this, set a ring of choux pastry and, at the same time, with the choux pastry make a number of little puffs about the size of a walnut.
Put the flan case and the puffs on a greased baking sheet or large tin into a moderate oven and bake for 25 minutes.
Remove pastry from flan tin and arrange the puffs round the edge, sticking each in place with caramelised sugar, so they stick up in knobs like a peer's coronet.
Fill the space in the middle (the red-velvet part of a coronet) with sweetened, whipped cream or the following confectioners' custard: In a saucepan mix about 1 oz.
of sugar with a tablespoonful of flour and 2 yolks of egg.
Stir till smooth; then add a large glass of vanilla-flavoured boiling milk, and stir over a gentle heat until the consistency is thick and creamy.
Fold this lightly into the stiffly beaten whites of egg.
Pour into the centre of your St.
Honore flan or cake.