Gâteau Saint-Honoré

Gâteau Saint-Honoré

By
From
Desserts
Serves
8-10

For me, you can’t really have a dessert book without featuring this cake. The name comes from Honorius, the patron saint of bakers and confectioners who lived in France in the seventh century. This classic dessert is seen in French pâtisseries. It’s a choux pastry base with choux pastry profiteroles arranged around the edge. The last time I had it, it was filled with a mixture of crème pâtissière and double cream. I make mine with custard and double cream, but you still get the same flavour and effect.

Ingredients

Quantity Ingredient
1 quantity Choux pastry
300ml double cream
200ml fresh custard
1 vanilla pod, seeds only
100g caster sugar
50ml orange liqueur

To garnish:

Quantity Ingredient
10-12 small white and pink roses
small twisted twigs

Method

  1. Pre-heat the oven to 180ºC. Line two baking trays with parchment. Place a 23cm metal ring on one of the lined trays.
  2. Make the choux pastry recipe. Transfer the pastry to a piping bag, and use half to pipe into 12 small buns on one of the baking trays. Pipe the remaining half into the metal ring on the other baking tray. Transfer the baking trays to the oven and cook for 10–15 minutes, until risen and golden. Set aside to cool.
  3. Next, whip up the double cream until firm, split the vanilla pod and add the seeds only to the cream. Fold the custard into the cream together with 2 tbsp of the sugar and a dash of orange liqueur.
  4. Heat the remaining sugar in a non-stick pan over a medium heat and cook to a caramel. If the mixture begins to set, warm up gently.
  5. Once the sugar has been caramelized, carefully dip each choux bun into the sugar and then place on a greased baking tray to cool.
  6. Remove the ring from the pastry base and drizzle the remaining liqueur over the middle. Using an ice cream scoop or a tablespoon warmed in hot water, place half the custard and cream mixture into the centre of the base.
  7. Use the remaining cream mixture to fill the choux buns and arrange the buns around the edge of the flan. Garnish one side with the roses and twigs and serve.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again