Gateau Saint-Honore Recipe

Bonjour, dessert enthusiasts! Get ready to elevate your culinary skills and embark on a delightful French pastry adventure with our homemade Gateau Saint-Honore recipe. This exquisite dessert is a true celebration of flavors and textures, paying homage to the legendary French pastry chef, Auguste Julien, who created it to honor the patron saint of pastry chefs. The Gateau Saint-Honore is a symphony of delicate puff pastry, luscious vanilla pastry cream, and a crown of caramelized choux pastry, beautifully adorned with whipped cream and caramel drizzle. If you're looking to impress your guests or simply wish to indulge in a sophisticated treat, this recipe is sure to win hearts.

5 from 1 vote

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Prep Time 1

Cook Time 45

Total Time 1 45

Course Afternoon tea, Dessert, Pastry, Snack, Snacks

Cuisine French

Servings people

Calories 550 kcal

Equipment

Ingredients

For The Puff Pastry:

1 sheet Puff Pastry Store-Bought, (About 9x9 Inches)
1 tbsp Granulated Sugar
1 Egg Beaten (For Egg Wash)

For The Choux Pastry:

1/2 cup Water
1/4 cup Unsalted Butter Cubed
1/2 cup All-Purpose Flour
2 Eggs
1/2 tsp Granulated Sugar

For The Vanilla Pastry Cream:

For The Whipped Cream:

1 cup Heavy Cream
2 tbsp Powdered Sugar (Icing Sugar)
1/2 tsp Vanilla Extract

For The Caramel Drizzle:

1/2 cup Granulated Sugar
2 tbsp Water

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Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the puff pastry sheet on a lightly floured surface to a 10x10-inch square. Sprinkle the granulated sugar evenly over the surface and gently press it into the pastry.
Cut the pastry into four 2.5x2.5-inch squares and transfer them to the prepared baking sheet. Brush the squares with the beaten egg to create a golden crust during baking.
For the choux pastry, in a small saucepan, heat the water, butter, and granulated sugar over medium heat until the butter is melted and the mixture comes to a boil.
Reduce the heat to low and add the flour all at once. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
Remove the saucepan from the heat and let the dough cool for a minute. Then, add the eggs one at a time, beating well after each addition, until the dough becomes smooth and glossy.
Transfer the choux pastry dough to a piping bag fitted with a round pastry tip. Pipe small rounds around the edges of each puff pastry square to create a crown-like border.
Bake the pastry in the preheated oven for 25-30 minutes or until the puff pastry is golden brown and the choux pastry is puffed and crisp. Let it cool completely on a wire rack.
For the vanilla pastry cream, in a saucepan, heat the milk until it starts to steam (do not boil).
In a mixing bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture while whisking continuously.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the pastry cream thickens and becomes smooth. Stir in the vanilla extract and let it cool completely.
For the whipped cream, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Assemble the Gateau Saint-Honore by filling each puff pastry square with vanilla pastry cream and topping it with whipped cream.
For the caramel drizzle, in a saucepan, heat the granulated sugar and water over medium heat until the sugar dissolves and turns amber in color.
Drizzle the caramel over the whipped cream and serve this masterpiece of a dessert immediately!

Notes

Note: The nutritional information provided is an estimate and may vary depending on the specific ingredients or brands used.

Nutrition

Serving: 1sliceCalories: 550kcalCarbohydrates: 52gProtein: 10gFat: 35gSaturated Fat: 19gCholesterol: 276mgSodium: 184mgFiber: 1gSugar: 25g

Keyword Caramelized Choux Pastry, Gateau Saint-Honore, puff pastry, Vanilla Pastry Cream

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