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Try SavoraGateau St. Honoré: A Classic French Delight
Indulge in the exquisite Gateau St. Honoré, a classic French pastry named after the patron saint of bakers and pastry chefs. This delightful cake features a flaky puff pastry base, a ring of golden-brown cream puffs dipped in caramelized sugar, and a luscious crème chiboust filling. It's a showstopper that's sure to impress!
Ingredients
- sheet (about 14 oz) Puff pastry1
- All-purpose flour1/2 cup
- Granulated sugar1 cup
- Whole milk1 cup
- eggs4 Large
- Egg yolks3
- Vanilla extract1 teaspoon
- Heavy cream1 cup
- Water1/4 cup
- Salt1/4 teaspoon
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Learn MoreMethod
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the puff pastry sheet and cut out a circle about 9 inches in diameter. Place on the prepared baking sheet and prick the surface with a fork to prevent it from puffing up too much.
Bake for 15-20 minutes, or until golden brown. Let cool completely.
To make the cream puffs: In a saucepan, combine 1/2 cup water, 1/4 cup butter, and 1/4 teaspoon salt. Bring to a boil over medium heat.
Remove from heat and add 1/2 cup flour all at once. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
Let cool slightly, then beat in 2 eggs, one at a time, until fully incorporated. The dough should be smooth and pipeable.
Pipe small mounds of dough (about 1 inch in diameter) onto a parchment-lined baking sheet, leaving some space between each puff.
Bake for 25-30 minutes, or until golden brown and puffed up. Let cool completely.
To make the crème chiboust: In a saucepan, whisk together 1/2 cup sugar, 1/4 cup flour, and 1/4 teaspoon salt.
Gradually whisk in 1 cup milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and simmer for 1 minute, stirring constantly.
Remove from heat and whisk in 3 egg yolks, one at a time. Stir in 1 teaspoon vanilla extract.
In a separate bowl, beat 2 egg whites with 1/4 cup sugar until stiff peaks form.
Gently fold the meringue into the custard mixture. In another bowl, whip 1 cup heavy cream until stiff peaks form. Fold the whipped cream into the custard mixture.
To make the caramel: In a saucepan, combine 1/2 cup sugar and 1/4 cup water. Cook over medium heat, without stirring, until the sugar dissolves and turns into a golden-brown caramel.
Dip the tops of the cooled cream puffs into the caramel and place them around the edge of the baked puff pastry circle.
Fill the center of the pastry with the crème chiboust.
Chill for at least 30 minutes before serving. Enjoy!
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