Gâteau St Honoré

Gâteau St Honoré

By
From
Baking
Serves
10-12
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
1/2 quantity * sweet flan pastry [rid:3144]
1 egg, beaten, to glaze
1 quantity * choux pastry [rid:3148]

Choux puff filling

Quantity Ingredient
1/2 cup cream
vanilla essence

Caramel

Quantity Ingredient
220g caster sugar
1/2 cup water

Crème st honoré

Quantity Ingredient
1 egg, separated
1 egg yolk
55g caster sugar
2 tablespoons plain flour
1 tablespoon corn
1 1/2 cups milk
1 vanilla bean, scraped
1/2 cup cream

Method

  1. Preheat the oven to 200°C. Grease a baking tray. Roll out the sweet flan pastry to a 20 cm round and place on the prepared tray. Prick well with a fork and brush the edge with beaten egg.
  2. Fill a piping bag fitted with a 1 cm plain tube with choux pastry. Pipe a border around the edge of the sweet flan pastry round, 5 mm in from outside to allow for spreading. Brush with beaten egg.
  3. Pipe the remaining choux onto a greased baking tray in 14 small rounds the size of a walnut. Brush with beaten egg. Bake all the pastry for about 25 minutes for the choux puffs and about 30 minutes for the pastry base or until crisp and golden. Remove from the oven. Prick the base of each choux puff two or three times to allow steam to escape and cool on a wire rack.
  4. Meanwhile, make the crème St Honoré. Beat the egg yolks with the sugar until creamy and very light in colour. Mix the flour and cornflour with a little cold milk to make a smooth paste and add to the egg yolk mixture. Scald the remaining milk with the vanilla bean, strain onto the egg yolk mixture, blend and return to the saucepan. Stir over a gentle heat until the the mixture boils.
  5. Whisk the egg white until peaks form, add a little of the hot custard, mix thoroughly and pour back into the pan. Stir gently over low heat for 2–3 minutes. Chill. Whip the cream and fold through just before serving.
  6. For the choux puff filling, whip the cream, flavour with vanilla essence and put in a piping bag. Cut a tiny hole in the side of each puff with the point of a knife and force in the cream through the hole.
  7. For the caramel syrup, in a small heavy-based saucepan heat the sugar with the water until dissolved. Bring to the boil and boil, without stirring, until golden. Spoon a little caramel syrup onto the choux pastry rim and secure choux puffs on top. Fill the centre of the gâteau with crème St Honoré.
  8. Return the caramel to the heat and cook until it is a rich amber colour. Immediately transfer the saucepan into cold water to prevent further cooking. Spoon over the puffs.
  9. For a spectacular effect, dip two spoons into caramel, then pull and spin caramel strands around the gâteau. Serve immediately.
Tags:
baking
bakery
margaret
fulton
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