Gateau St Honore
This spectacular Gateau St Honore is so beautiful and the perfect centrepiece for any feast. It's also much easier than you think to make, give it a try!
Ingredients
For the choux:
- 250ml/9fl oz water
- 115g/4oz butter
- 200g/7oz plain flour
- 1 tsp caster sugar
- Pinch salt
- 4 medium free-range eggs
Filling:
- 1l double cream, whipped
- 250g custard
To decorate:
- 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 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 with the remaining mix and fill all the choux balls. To decorate heat the sugar to a caramel dip each ball in the caramel be very careful as it is super hot, place the filled balls all around the edge caramel side up decorate with roses and spun sugar if desired.
Ingredients
For the choux:
- 250ml/9fl oz water
- 115g/4oz butter
- 200g/7oz plain flour
- 1 tsp caster sugar
- Pinch salt
- 4 medium free-range eggs
Filling:
- 1l double cream, whipped
- 250g custard
To decorate:
- 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 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 with the remaining mix and fill all the choux balls. To decorate heat the sugar to a caramel dip each ball in the caramel be very careful as it is super hot, place the filled balls all around the edge caramel side up decorate with roses and spun sugar if desired.
