Gâteau st honoré

Gâteau st honoré

Home Comforts
Yuki Sigura

Named after the patron saint of pastry chefs, this should be on every menu around. I wish it was, anyway, but it’s a bit of a fiddle to make and that’s the reason it isn’t.


Quantity Ingredient

For the choux pastry

Quantity Ingredient
125ml whole milk
100g unsalted butter, cut into small cubes
1 teaspoon caster sugar
175g plain flour
4 eggs

For the filling

Quantity Ingredient
300ml double cream
200ml vanilla custard, (see note)
50ml orange liqueur
100g caster sugar
200g mixed soft fruit, such as strawberries, raspberries, blackberries and currants
2 small twisted willow sprigs, to decorate (optional)


  1. Preheat the oven to 200°C. Line two baking sheets with silicone mats or paper.
  2. Put the milk, 125ml of water, the butter and sugar into a saucepan and set over a high heat until the butter has melted (do not boil). Add the flour, beating well with a spatula and cook for one minute. Tip into a food mixer and beat for a couple of minutes to cool the mixture. Add the eggs, one at a time, beating well after each addition until the mixture is smooth.
  3. Place into a piping bag and pipe a large Catherine wheel shape, about 24cm in diameter, keeping it only about 1cm deep. Pipe the remaining mixture into small balls, lifting off to a peak on each. Using a wet finger, gently pat down the peaks to flatten.
  4. Place in the oven for 25 minutes until golden brown, then remove and set aside to cool. Pierce the sides of the small buns once with a small knife, and of the larger circle several times, to let the steam out.
  5. Whisk the double cream and custard to soft peaks, then add the orange liqueur and whisk until the cream is holding its shape. Spoon one-third of the cream into a piping bag and snip the top off, creating a small nozzle.
  6. Pierce the flat base of 16 of the small choux buns with the tips of a pair of scissors then fill with cream, piping until you feel pressure pushing back and the bun is full. (Any leftover unfilled buns freeze very well.)
  7. Heat the sugar in a frying pan over a high heat until it forms a light golden caramel; swirl the pan, but don’t stir. Quickly dip the rounded sides of the filled choux buns in the caramel to coat, then return to the tray to harden.
  8. Place the big choux circle on a serving plate. Set two large tablespoons into hot water, then drag one at a time through the remaining cream to form small oval balls, placing on top of the choux base to cover, leaving a small border around the outside (keeping the spoons in hot water makes it easier to form quenelles).
  9. Place the caramel-topped choux buns around the outside of the quenelles on the choux base, then decorate with the soft fruit and a few little twisted willow sprigs (if using) and serve.


  • To make homemade custard, put 250 ml milk and 250 ml double cream into a shallow saucepan with 1 split vanilla pod and seeds and set over a medium heat. Bring to the boil.

    Meanwhile, whisk 110 caster sugar and 6 egg yolks in a bowl. When the milk is boiling, pour it on to the eggs, whisking all the time, then return the whole mixture to the pan and cook over a gentle heat, whisking, until thick enough to coat the back of a wooden spoon. Strain into a clean pan and warm through very gently.
James Martin
Saturday Kitchen
comfort food
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