For dessert tonight we stopped by our new favorite pastry shop Le Moulin de la Vierge for a St. Honore. The St. Honore was created by pastry chef M. Chiboust (no one seems to know what the M. stands for) in Paris in 1847. It was named after the street his pastry shop was on. St. Honore has a base of caramelized puff pastry with a crown of pastry cream filled choux puffs that are topped with a hard caramel. The St. Honore is finished with a hefty portion of Chiboust cream, which is pastry cream lightened with Italian meringue. There is a reason why classics never go out of style.