Classic French Gateau St Honore Recipe

Ingredients

For the puff pastry:

250g ready-made puff pastry

For the choux pastry:

150ml water
65g unsalted butter, cut into small cubes
75g plain flour
2 large eggs, beaten

For the crème pâtissière filling:

6 large egg yolks
50g plain flour
90g caster sugar
1 vanilla pod, seeds scraped out
600ml whole milk

For the caramel:

225g caster sugar
75ml water

For the Chantilly cream:

300ml double cream
2 tbsp icing sugar
1 tsp vanilla extract

Steps and instructions

Preheat your oven to 200C/fan 180C/gas 6. Roll out the puff pastry until it’s thin. Cut out a 23cm circle using a plate or a cake tin as a guide. Place the circle of pastry onto a baking sheet lined with baking parchment.
For the choux pastry, pour the water into a medium-sized saucepan. Add the butter. Heat gently until the butter has melted, then bring to the boil.
As soon as the water and butter mixture is boiling, add the flour. Remove the pan from the heat and beat the mixture vigorously with a wooden spoon until a smooth paste is formed.
Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.
Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency.
Spoon the mixture into a piping bag fitted with a large plain nozzle. Pipe a ring of choux pastry onto the puff pastry, following the edge of the circle. Pipe another ring inside the first one, then fill the middle with more choux pastry.
Bake for 25-30 minutes, or until the pastry is risen and golden-brown. Remove from the oven and set aside to cool on the baking tray.
For the crème pâtissière filling, mix the egg yolks, sugar and flour in a large bowl until it forms a smooth paste. Add the vanilla seeds to the milk in a saucepan and bring to the boil, then slowly pour about a quarter of the hot milk onto the egg yolk mixture, whisking constantly.
Return the mixture to the pan with the remaining milk and cook over low heat, stirring constantly, until the mixture becomes thick.
Pour the crème pâtissière onto a shallow dish. Cover with cling film (pressing the cling film onto the surface of the crème to prevent a skin from forming) and leave to cool.
For the caramel, place the sugar and water into a clean pan and heat gently until the sugar has melted, then increase the heat and cook the caramel until it is a deep amber colour.
Using a fork, dip the top of each profiterole into the caramel (be careful as the caramel will be extremely hot), then place onto a sheet of silicone paper until the caramel has hardened.
Whip the cream, icing sugar and vanilla extract in a bowl until soft peaks form when the whisk is removed.
Spoon the whipped cream into a piping bag fitted with a small star nozzle. Pipe the cream on top of the crème pâtissière.
Arrange the caramel-coated profiteroles on top of the cream. Drizzle any remaining caramel over the profiteroles and serve immediately.

Tools for making

Baking sheet - Used for baking the gateau St Honore.
Baking parchment - Placed on the baking sheet to prevent sticking.
Saucepan - Used for making the choux pastry and heating the milk for the crème pâtissière.
Wooden spoon - Used for stirring the choux pastry mixture.
Large bowl - Used for cooling the choux pastry mixture and making the crème pâtissière.
Piping bag - Used for piping the choux pastry and the whipped cream.
Large plain nozzle - Fitted onto the piping bag for piping the choux pastry.
Shallow dish - Used for cooling the crème pâtissière.
Cling film - Placed directly on the crème pâtissière to prevent a skin from forming.
Clean pan - Used for making the caramel.
Fork - Used for dipping the profiteroles into the caramel.
Sheet of silicone paper - Used for placing the caramel-coated profiteroles to harden.
Whisk - Used for whipping the cream.
Small star nozzle - Fitted onto the piping bag for piping the whipped cream.

Recipe variations

Use a different type of pastry for the base, such as shortcrust pastry or sweet pastry.
Experiment with flavored choux pastry by adding ingredients like cocoa powder, lemon zest, or almond extract.
Try different fillings, such as flavored creams (e.g., chocolate, coffee, or fruit-flavored), fruit compotes, or custards.
Add toppings or garnishes like fresh fruits, chocolate shavings, or crushed nuts.
Make a gluten-free version by using gluten-free flour or a combination of alternative flours.
For a vegan option, replace the eggs and dairy with plant-based alternatives like aquafaba (chickpea brine) for the choux pastry and coconut milk for the crème pâtissière.
Create individual servings by making mini Gateau St Honore using smaller pastry circles and portioned fillings.
Incorporate different flavors into the caramel, such as salted caramel or coffee-infused caramel.
Add a layer of fruit preserves or jam between the choux pastry and crème pâtissière for extra flavor.

Recipe overview

The Gateau St Honore is a sumptuous French dessert that combines the elegance of puff pastry, choux pastry, crème pâtissière, and caramel in a single creation. Named after the French patron saint of bakers and pastry chefs, St Honoré, this dessert truly lives up to its namesake by offering a grand celebration of textures and flavors. In this recipe, we'll guide you through the complex process of crafting this beautiful dessert. The process may seem intimidating at first glance, as it involves multiple steps including making puff pastry, choux pastry, a vanilla-infused crème pâtissière filling, a simple caramel, and a light Chantilly cream. However, each step is broken down in a clear and concise manner to ensure you can successfully craft this masterpiece at home. When complete, you will have a stunning, bakery-quality Gateau St Honore, filled with rich custard, surrounded by light, golden pastry, topped with caramel-coated choux buns and finished off with a delicate Chantilly cream. It's a showstopper of a dessert, perfect for special occasions or simply as a treat for the pastry lover in your life.

Common questions

Can I use homemade puff pastry instead of ready-made?
Yes, you can use homemade puff pastry if you prefer. Just make sure to roll it out thinly and cut out the 23cm circle as instructed.
Can I prepare the choux pastry in advance?
It is not recommended to prepare the choux pastry in advance as it is best to bake it immediately after piping onto the puff pastry.
How can I prevent the crème pâtissière from forming a skin?
To prevent a skin from forming on the crème pâtissière, cover it with cling film and press the cling film onto the surface of the cream while it cools.
Can I use a different flavor for the crème pâtissière?
Yes, you can experiment with different flavors for the crème pâtissière by adding extracts or essences such as chocolate, coffee, or fruit flavors. Just adjust the quantity accordingly to maintain the desired consistency.
Can I make the caramel coating in advance?
It is recommended to make the caramel coating just before serving to ensure it is fresh and at the right consistency. However, you can store the hardened caramel-coated profiteroles in an airtight container for a few hours.

Serving dishes and utensils

Mixing bowls - You will need various sizes of mixing bowls to prepare and mix different components of the recipe.
Saucepan - A medium-sized saucepan is needed for making the choux pastry and crème pâtissière filling.
Wooden spoon - Used for stirring and beating the choux pastry mixture until smooth.
Piping bag - A piping bag with a large plain nozzle is essential for shaping and filling the choux pastry.
Baking sheet - A baking sheet lined with parchment paper is required for baking the puff pastry and choux pastry.
Plate or cake tin - You will need a plate or cake tin to cut out a circle for the puff pastry base.
Whisk - Used to mix the crème pâtissière ingredients and to whip the cream for the Chantilly cream.
Silicone paper - Used to place the caramel-coated profiteroles until the caramel hardens.

Origin stories

The Gâteau St Honoré, named after the French patron saint of bakers and pastry chefs, Saint Honoré, hails from the 19th century. Originating in one of the oldest Parisian bakeries, Chiboust on Rue Saint Honoré, the decadent dessert is a marvel of the pâtissier’s skill. It's a veritable symphony of textures and flavors – with its foundation of flaky puff pastry, a ring of pâte à choux, and an abundance of cream. Throughout its long history, the Gâteau St Honoré has retained its place of honor in French patisseries, enduring as a symbol of culinary pride. It is a testament to the timeless allure of French pastry, a sweet legacy that continues to inspire.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.