Gâteau Saint-Honoré

Tammy Smith

Gâteau Saint-Honoré is a classic French pastry built from a puff pastry base topped with a ring of cream-filled choux puffs dipped in caramel, then filled with Chiboust or whipped cream. Assembly takes patience, but most components can be prepared ahead, with the full cake coming together in roughly 3 hours.

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Prep Time 2

Cook Time 1

Total Time 3

Course Dessert

Cuisine French

Servings slices

Calories 755 kcal

Equipment

1 Baking sheet
1 Piping Bag with Star Nozzle
1 Whisk
1 Saucepan
1 Rolling pin

Ingredients

Puff Pastry

10 oz Puff Pastry store-bought or homemade

Choux Pastry

1 cup Water filtered
0.5 cup Unsalted Butter cubed
1 tbsp Sugar
0.5 tsp Salt
1 cup All-Purpose Flour sifted
4 large Eggs room temperature

Crème Chiboust

2 cups Whole Milk preferably organic
1 pod Vanilla Bean seeds scraped
5 large Egg Yolks
0.5 cup Sugar
0.25 cup Cornstarch sifted
2 tbsp Cold Butter cubed
1 tbsp Gelatin unflavored
0.25 cup Cold Water
1 cup Heavy Cream whipped to soft peaks

Caramel

1 cup Sugar fine granulated
0.25 cup Water

Instructions

Prepare the Puff Pastry BasePreheat your oven to 400°F (200°C). Roll out the puff pastry to a 10-inch (25 cm) circle. Transfer to a baking sheet, prick all over with a fork, and bake for 15-20 minutes until golden brown and crisp.
Make the Choux PastryIn a saucepan, bring the water, butter, sugar, and salt to a boil. Add the flour all at once, stirring vigorously over medium heat until a smooth dough forms, pulling away from the sides. Remove from heat. Let cool for a few minutes, then add eggs one at a time, beating well after each addition until glossy.
Pipe and Bake the ChouxPipe small mounds of choux onto a lined baking sheet. Bake at 375°F (190°C) for 25 minutes, until puffed and golden. Allow to cool completely.
Prepare the Crème ChiboustSoak gelatin in cold water. Split the vanilla bean and scrape seeds into milk. Bring milk to a gentle boil. Whisk egg yolks with sugar and cornstarch until pale. Temper yolks with hot milk, then return to heat and cook until thickened. Off heat, blend in butter and gelatin. Allow to cool slightly, then fold in whipped cream.
Make the CaramelIn a clean saucepan, dissolve sugar in water over medium heat, then cook without stirring until a golden caramel forms. Dip the top of each choux bun in caramel and let set.
Assemble the GâteauPlace the puff pastry base on a serving platter. Pipe crème chiboust generously over the base, arrange the caramel-coated choux in a circular pattern atop. Decoratively pipe remaining cream between choux if desired.

Notes

Tammy’s Tips

Choux pastry can be tricky; ensure it’s cooked thoroughly inside to avoid deflation.
Customize the crème with a touch of liqueur for a flavor variation.

Nutrition

Calories: 755kcalCarbohydrates: 75gProtein: 13gFat: 46gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 287mgSodium: 334mgPotassium: 209mgFiber: 1gSugar: 43gVitamin A: 1267IUVitamin C: 0.2mgCalcium: 135mgIron: 2mg

Keyword Classic, French Dessert, Pastry

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