Gateau St. Honore



Named after a French bishop who is regarded as the patron saint of all pastry chefs and bakers, Gateau St. Honore (ga-toh sant-on-oh-ray) is a glorious classic French dessert of caramel-coated choux puffs, pastry cream and Creme Chantilly on a pastry base. Although it takes some time to prepare, this sensational dessert is more than worth the time, expense and effort involved. The choux puffs and pastry circle may be made the day before and kept in cool, dry place until you are ready to use them.4 oz. Choux Pastry 2 tablespoons orange-flavoured liqueur 4 fl. oz. Creme Chantilly


4 oz. flour

2 oz. plus

1 teaspoon unsalted butter, softened

2 tablespoons sugar

2 egg yolks {teaspoon vanilla essence 1 egg yolk, lightly beaten with 1 teaspoon water (for glaze)


10 fl. oz. milk

1 vanilla pod

4 eggs, separated

4 oz. sugar

2 tablespoons flour

1 oz. gelatine softened in

3 tablespoons water


4 oz. sugar

2 fl. oz. water

First prepare the pate sucree. Sift the flour on to a board or marble slab and make a well in the centre. Put 2 ounces cup of the butter, the sugar, egg yolks and vanilla in the centre and, with your fingertips, mix the ingredients until they are well blended. Gradually draw in the flour. When all the flour is incorporated, knead the dough with the heel of your hand until it is smooth and will form a ball. Wrap the ball of dough in grease-proof or waxed paper and place it in the refrigerator. Leave to chill for 30 minutes.

Preheat the oven to hot 425 °F (Gas Mark 7, 220°C). Lightly grease two baking sheets with the teaspoon of butter.

On a floured board, roll out the dough into an

8-inch circle, about

½ inch thick. Place the circle of dough on one of the baking sheets.

Fill a forcing bag with the choux pastry and pipe a ring, —inch wide, around the edge of the pastry circle, about j-inch from the edge.

Pipe the remaining pastry into eight small puffs – about the size of walnuts – on to the other baking sheet. Using a pastry brush, lightly brush the top of the small choux puffs with the egg glaze. Set aside.

Place the pastry circle in the oven and bake it for 10 minutes, or until the choux pastry ring is puffed up and lightly brown.

With a sharp knife, prick the bubbles that have formed in the pastry circle. Reduce the heat to fairly hot

375°F (Gas MARK 5,

190°C) and bake for a further

15 minutes, or until the pastry circle is firm and dry to the touch.

Remove the baking sheet from the oven and transfer the pastry circle to a wire rack. Leave it to cool. When it is cool, transfer it to a serving dish.

Reheat the oven to hot 425°F (Gas Mark 7, 220°C). Place the baking sheet with the choux puffs in the oven and bake them for 10 minutes, or until they are puffed up and lightly browned. Pierce each puff with a sharp knife and reduce the heat to fairly hot 375 °F (Gas Mark 5, 190°C). Bake for a further 10 minutes, or until the puffs are firm and dry.

Remove the puffs from the oven and transfer them to a wire rack. Leave them to cool.

Meanwhile, prepare the Creme St. Honore. In a small saucepan, scald the milk with the vanilla pod (bring to just under boiling point) over moderate heat. Remove the pan from the heat and set it aside.

In a large heatproof mixing bowl, placed over a pan of hot water, beat the egg yolks with a wire whisk or rotary beater until they are thick and pale. Gradually beat in the sugar and continue beating until the mixture will form a ribbon trail on itself when the whisk is lifted.

Remove and discard the vanilla pod from the milk. Gradually add the vanilla-flavoured milk to the egg yolk and sugar mixture, beating constantly. Beat in the flour.

Strain the mixture into a medium-sized saucepan and place the pan over moderate heat. Cook, stirring constantly with a wooden spoon, for 2 to 3 minutes, or until the custard thickens enough to coat the spoon.

Remove the pan from the heat and stir in the softened gelatine. Continue stirring until the gelatine has completely dissolved. Set the custard aside to cool.

In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.

With a metal spoon, carefully fold the egg whites into the cooled custard.

Fill the little choux puffs with about one-quarter of the Creme St. Honore. Reserve the remaining Creme for the centre filling. Set aside.

To prepare the caramel syrup, in a small heavy-based saucepan, heat the sugar and water over moderate heat, stirring constantly to dissolve the sugar. Increase the heat to moderate and bring the syrup to the boil. Boil for 5 minutes or until the syrup turns a pale golden colour.

Remove the pan from the heat and place it in a bowl of warm water. With tongs, quickly but carefully dip the tops and bottoms of the small choux puffs into the syrup. If the caramel becomes too hard, return it to low heat and melt it slowly. Arrange the puffs on top of the choux pastry ring on the pastry circle.

Fill the centre of the gateau with the reserved Creme St. Honore. Place the serving dish in the refrigerator and chill for 1 to 2 hours or until the Creme is set.

Just before serving, beat the orange-flavoured liqueur into the Creme Chan-tilly. Using a forcing bag fitted with a star nozzle, pipe the Creme Chantilly in stars between each little choux puff.

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