St. Honoré Cake (also commonly called Ball cake or Susan cake) is a cake named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), Bishop of Amiens.

Pastry chef Chiboust is rumoured to have created it in his Paris shop in 1846. It consists of a roof of choux pastry filled with bavarian cream, layered with a white sponge cake and a rounded puff pastry bottom, surrounded by miniature profiteroles, also known as the balls of the cake, covered with chocolate, and topped with whipping cream.It is enjoyed