Gâteau St. Honoré
Look at this beauty! Gâteau St. Honoré is named after the patron saint of pastry chefs and is a sophisticated sweet treat made from choux pastry, filled with cream and custard and dipped in caramel.
Ingredients
- 250ml/9fl oz water
- 115g/4oz butter
- 200g/7oz plain flour
- 1 tsp caster sugar
- Pinch of salt
- 4 medium, free-range eggs
- 1l double cream, whipped
- 250g custard
- 200g caster sugar
- Roses
Method
Preheat the oven to 200C. Line a baking tray with greaseproof paper.
Heat the water and butter in a saucepan until the butter has melted.
Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs one at a time, until smooth and glossy.
Set aside to cool, then spoon the dough into a piping bag fitted with a medium size plain nozzle.
Pipe a large circle onto the baking sheet. With the remaining choux, pipe into balls and bake for 30 minutes until golden and crispy. Cool.
Mix the cream and custard together, then quenelle all over the pastry circle. Fill a piping bag with the remaining mix and fill all the choux balls.
To decorate, heat the sugar to a caramel and dip each ball in the caramel (be very careful as it is very hot), then place the filled balls all around the edge, caramel side up. Decorate with roses and spun sugar if desired.
Ingredients
- 250ml/9fl oz water
- 115g/4oz butter
- 200g/7oz plain flour
- 1 tsp caster sugar
- Pinch of salt
- 4 medium, free-range eggs
- 1l double cream, whipped
- 250g custard
- 200g caster sugar
- Roses
Method
Preheat the oven to 200C. Line a baking tray with greaseproof paper.
Heat the water and butter in a saucepan until the butter has melted.
Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs one at a time, until smooth and glossy.
Set aside to cool, then spoon the dough into a piping bag fitted with a medium size plain nozzle.
Pipe a large circle onto the baking sheet. With the remaining choux, pipe into balls and bake for 30 minutes until golden and crispy. Cool.
Mix the cream and custard together, then quenelle all over the pastry circle. Fill a piping bag with the remaining mix and fill all the choux balls.
To decorate, heat the sugar to a caramel and dip each ball in the caramel (be very careful as it is very hot), then place the filled balls all around the edge, caramel side up. Decorate with roses and spun sugar if desired.
