Details page sections

Cakes

Gâteau St. Honoré

Name: Gâteau St. Honoré
Prep time: 2 h
Cook time: 1 h
Yield: 10
Ingredients: 1 x sheet butter puff pastry (25cm x 15cm); 10-12 small choux buns (recipe link below); 4 eclairs (recipe link below); 1 batch of crème pâtissière (recipe link below); 1 batch of Chantilly cream (recipe link below); Caramel Cages (recipe link below); Nougatine decoration (recipe link below)

Preparation

2 hours

Bake

1 hours

Difficulty

Hard

Servings

This showstopper dessert can be broken down into stages, see the recipe links below for each component. Top marks to anyone who gives this a go!

Rate recipe Rate

Keep my screen awake

Ingredients
Method

Ingredients

1 x sheet butter puff pastry (25cm x 15cm)
10-12 small choux buns (recipe link below)
4 eclairs (recipe link below)
1 batch of crème ptissière (recipe link below)
1 batch of Chantilly cream (recipe link below)
Caramel Cages (recipe link below)
Nougatine decoration (recipe link below)

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Icing Sugar

Icing sugar can also be...

details

Reviews

What did you think of this recipe?

Method

Puff Pastry : Use any good butter puff pastry pre-rolled sheets. Thaw out and cut into one sheet of 25cm x 15cm rectangle. Set the oven to 220°C, place the pastry on a baking tray lined with baking paper, prick with a fork all over and bake until dark golden brown colour, then set aside to cool.

Caramel (use to coat the choux buns & éclairs):

Make the caramel when you are ready to use it not in advance otherwise it will harden.

Melt the sugar and water in a heavy-based pan. Heat until the caramel is a deep amber colour, then remove from the heat and plunge the base of the pan into cold water to prevent the remaining caramel burning.

Nougatine : Make as the recipe link below, whilst hot cut two rectangles 15cm long (these will form the side panels along the short edges of the pastry. Set aside to harden.

Assemble the Gteaux : Spoon the crème patisserie in a piping bag fitted with a 0.5cm plain round nozzle, cut small holes into the bottoms of the éclairs and choux buns and pipe the crème patisserie into them, set aside.

Prepare the caramel (as above).

Place baked and cooled sheet of puff pastry on a flat surface. Dip the bottoms of the éclairs into the hot caramel and stick them to the puff pastry on the two outer long edges.

Dip the bottoms of the choux buns into the hot caramel and stick them on top of the éclairs so you have the long edge with a row of éclairs with choux buns on top. See picture on Step by Step button above.

Pipe a layer of crème patisserie in between fence of choux and éclairs approx. the height of the éclairs only. Then pipe a decorative pattern of Chantilly cream on top of the crème patisserie layer. Stand the Nougatine triangle up at one end (use caramel to secure it in place) and place the caramel cage in the centre. If desired you can put caramel / toffee spikes or even chocolate spikes through the hole in the triangle.

Place onto a rectangular serving place and chill before serving. Cut slices with a large knife dipped in hot water.