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Gateau st honore on a cake stand.
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4.67 from 3 votes

Gâteau St. Honore

A classic French gâteau that takes its name from the patron saint of pastry cooks
Prep Time1 hour
Cook Time20 minutes
plus cooling1 hour
Total Time2 hours 20 minutes
Course: afternoon tea, Cake, Dessert
Cuisine: French
Keyword: gateaux, pastry, Pâtisserie
Servings: 12

Equipment

  • piping bags
  • Large plain piping nozzle
  • large star piping nozzle
  • baking sheets

Ingredients

Pastry base

  • 75g g plain flour (3oz) sieved
  • 40 g butter (1½oz) cut into cubes
  • 1 tablespoon golden caster sugar
  • 1 egg yolk

Choux pastry

  • 75 g butter (3oz) cut into cubes
  • 175 ml water (6floz)
  • 90 g plain flour (3½oz)
  • 3 medium eggs lightly beaten

to complete

  • 1 batch crème chiboust
  • 300 ml double cream (½pt)
  • 2 tbsp icing sugar (optional)
  • 125 g granulated cane sugar (4oz)
  • 4 tbsp water

Instructions

To make the base

  • Place the 75g (3oz) plain flour in a mixing bowl with 40g (1½oz) butter cut into cubes. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
  • Stir in 1 tablespoon caster sugar. Add 1 egg yolk and mix to a dough adding a little water if necessary. Shape the dough into a ball.
  • Roll out the dough to form a 20cm (8in) circle and place on a greased baking sheet. Pinch the edges to flute and chill while you make the choux pastry.

To make the choux pastry

  • Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Place 75g(3oz) butter in a saucepan with 175ml (6floz) water and heat gently until the butter melts.
  • Increase the heat and bring to a rolling bowl. Remove from the heat and quickly add 90g (3½oz) plain flour all in one go and beat with a wooden spoon until the mixture forms a ball around the spoon and leaves the sides of the pan.
  • Allow to cool slightly then gradually beat in 3 lightly beaten eggs a little at a time until you have a smooth glossy paste.
  • Place the choux pastry in a large piping bag fitted with a large star nozzle. Pipe balls of choux pastry around the edge of the pastry base.
  • Use the remaining choux pastry to pipe similar sized balls on a second baking sheet. Bake in the oven for 15-20 minutes. The tray on the lower shelf may take a little longer to cook than the one on top.
  • Once cooked allow to cool completely. Meanwhile make the crème Chiboust.

To complete

  • Whip 300ml (½pt) double cream with 2 tablespoon icing sugar if desired until standing in soft peaks. Spoon into a piping bag fitted with a star nozzle and pipe a little cream on the top of the choux ring circle. and place a second ring of choux balls on top.
  • Spoon the creme Chiboust into the centre of the gâteau and pipe the remaining cream on top.
  • Place 125g (4oz) granulated sugar in a small saucepan with 4 tablespoon water. Heat gently stirring until the sugar dissolves. Once all the sugar has dissolved stop stirring and increase the heat. Cook until the carmel turns golden brown.
  • working quickly drizzle the caramel over the chouz pastry. Transfer to a serving dish and serve

Notes

You will not need all the Crème Chiboust for this recipe. Use remaining Crème to fill amy spare choux balls.  It will keep in an airitight conatiner in the refrigertor for up to 3 days.
For tips on making this recipe see main post.
Store
 up to 24 hours in the refrigerator