Join Our Community
Join our community - Learn more about French property and travel, receive our monthly newsletter, hear about our upcoming events and be updated on new French properties.

E-mail Address:

First Name         Surname:
 
Postcode:



 
 
Site Development
We are always adding to this site to make it a comprehensive guide to all things French.

- Recent Updates
- E-mail Us with Suggestions

Saint Honore Gateau

 

Cake for special occasions, created in the mid 19th century and named after St Honoratus the patron saint of bakes and pastry chefs.

Ingredients

For puff pastry:
3/4 cup plain flour
1/4 tsp salt
4 tbsp butter
flour for rolling out
2 eggs, beaten, for glazing

For choux pastry:
2 cups plain flour
2 cups of water
8 tbsp butter
pinch of salt
4 eggs plus 2 yolks

For the pastry cream:
3 eggs
1/4 cup caster sugar
1/4 cup plain flour
3 tbls cornflour
few drops of vanilla essence
250 ml milk

125 ml double cream

1/4 cup sugar
3 tbls water

Instructions


. Sift flour into a bowl, then rub in the butter until the mixture resembles fine breadcrumbs.
. Add enough cold water to make a stiff dough.
. Press the dough together with your fingertips.
. Rest the dough in the refrigerator while making the choux pastry.

. Put water in a saucepan and add the butter with the salt. Heat gently .
. When the butter has melted, bring to the boil and add all the flour at once.
. Immediately remove the pan from the heat and stir the flour into the liquid to make a smooth paste which leaves the sides of the pan clean. Set aside to cool slightly.
. Add the egg yolks and beat well. Add the whole eggs, one at a time, beating well after each addition. Continue beating until the paste is very glossy.

. Roll out the chilled pastry on a lightly floured surface to a 20 cm round. Place on a baking sheet.
. Put the choux pastry into a piping bag fitted with a 1 cm nozzle; pipe a circle of it around the edge of the pastry. Brush with beaten egg.
. Use the remaining choux pastry to pipe 18 - 20 small puffs on a separate baking sheet.
. Bake both pastry round and puffs for 15 minutes at 200 deg C, then lower the oven temperature to 190°C for 10 - 15 minutes until the choux ring is well risen and golden brown.
. Slit the puffs to release the steam, then cool on wire racks.

. To make the pastry cream, separate 2 of the eggs. Reserve the whites.
. Combine yolks, whole egg and sugar in a bowl and beat well. Stir in the flours and vanilla essence.
. Heat the milk in a saucepan and gradually beat it into the egg mixture.
. Return the mixture to the clean pan and bring to the boil, stirring all the time. Boil for 2 - 3 minutes.
. Pour the mixture into a clean bowl, cover with buttered greaseproof paper and leave until cold.

. In a bowl, whip the cream until stiff. Place in a piping bag and fill the choux puffs.

. Combine the sugar and water in a heavy-bottomed saucepan and heat until the sugar has dissolved.
. Boil until the mixture turns a pale straw colour.
. Remove from heat and dip the bottom of each puff quickly in the syrup. Arrange on the choux round.
. Whisk the egg whites until stiff. Fold into the pastry cream, adding any leftover whipped cream.
. Fill the pastry with the cream. Pour remaining caramel over the puffs/cake.

About Us
About Us

Rent Our House
Rent Our Properties

Property Purchasing Information
Property Purchasing Information



Online Shop


Platine Members


Events


French Australia Directory | Peter Mayle Book Reviews
French Property Rental | French Property for Sale
Invoice Finance | Debtor Finance
Privacy Policy | Disclaimer