Lucy M. Gâteau Saint Honoré is a beautiful and indulgent French dessert made with layers of pâte sucrée, puffed choux pastry, creamy custard, and glossy caramel. It’s a treat that’s sure to impress anyone with a love for pastry.
Gâteau Saint Honoré is a pastry fit for any special occasion, embodying the essence of French patisserie at its finest. With its delicate layers of buttery pâte sucrée, light and airy choux pastry, and velvety crème pâtissière, this cake offers an exquisite balance of textures and flavors. Each bite is a luxurious combination of crisp pastry, smooth custard, and a hint of caramel sweetness that will leave you craving more. Named after St. Honoré, the patron saint of bakers, this cake has a rich history that dates back to the early 19th century, making it a truly timeless treat. Whether you’re celebrating a special moment or simply indulging in a moment of sweetness, Gâteau Saint Honoré is sure to impress with its elegant presentation and unforgettable taste.
Ingredients
For the Pâté Sucrée (Sweet Pastry)
- 1 cup (115g) all-purpose flour
- ¼ cup (55g) sugar
- ¼ cup (55g) salted butter, softened
- 2 extra-large egg yolks
For the Choux Pastry
- ¼ cup (55g) salted butter
- ½ cup (65g) all-purpose flour
- ½ cup + 2 tablespoons (150ml) water
- 2 extra-large eggs, beaten
For the Crème Pâtissière
- 6 egg yolks
- 2 cups + 2 tablespoons (500ml) whole milk
- ½ cup (55g) all-purpose flour
- ½ cup + 1 tablespoon (115g) sugar
- 1 tablespoon cornstarch
- ⅔ cup (150ml) heavy cream, lightly whipped
- 1 teaspoon vanilla extract
For the Caramel and Spun Sugar
- 1 cup + 2 tablespoons (225g) sugar
- ⅓ cup (75ml) water
If you’re craving a show-stopping dessert like Gâteau Saint Honoré, you might also enjoy a classic Red Velvet Cake. Both are elegant, indulgent treats that will leave a lasting impression on your guests with their rich flavors and beautiful presentation.
Gâteau Saint Honoré
Ingredients
Method
- In a bowl, mix the flour and sugar. Add the softened butter and rub it in until it forms a crumbly texture. Add the egg yolks and knead until the dough comes together. Wrap the dough in plastic wrap and chill in the fridge for about 30 minutes.
- In a saucepan, melt the butter with the water over medium heat. Once melted, add the flour all at once and stir quickly until the dough forms a ball. Cook for another 1-2 minutes. Remove from heat and let it cool slightly. Beat the eggs in a separate bowl and slowly add them to the dough, stirring until smooth.
- Preheat your oven to 400°F (200°C). Roll out the pâte sucrée dough and line a tart pan with it, pressing it into the edges. Bake it for 10-12 minutes, or until golden. Meanwhile, pipe the choux pastry into small balls and place them on a baking sheet. Bake for 15-20 minutes or until they’re golden and puffed up. Let them cool.
- In a saucepan, heat the milk until it’s just about to boil. In a separate bowl, whisk together the egg yolks, sugar, flour, and cornstarch until smooth. Gradually add the hot milk to the egg mixture, whisking constantly to avoid curdling. Pour it back into the saucepan and cook over low heat until it thickens. Remove from heat and stir in the vanilla extract. Let it cool, then fold in the lightly whipped heavy cream.
- Once the pastry cream is ready and cooled, spread a layer inside the tart crust. Cut a small hole in the bottom of the choux buns and fill them with the cream. Arrange the filled choux around the edge of the tart, creating a ring.
- In a saucepan, heat the sugar and water over medium heat until it turns golden. Be careful not to burn it. Once the caramel is ready, use a spoon to drizzle it over the choux puffs to hold them in place.
- Make Spun Sugar: To add a beautiful finishing touch, heat some extra sugar in a pan until it melts and forms a caramel. Once it reaches the right consistency, you can use a whisk to spin it onto a parchment paper sheet, creating delicate sugar threads to top your cake.
- Allow the caramel to set before serving. The result should be a stunning Gâteau Saint Honoré with shiny caramel-coated choux, a smooth pastry cream center, and a delicate, sweet flavor in every bite.
Notes
Pro Tips
- Be cautious when handling sugar syrup for caramel and spun sugar, as it can burn skin, especially around children.
- To make spun sugar, cover your work area with oiled foil.
- Lightly oil a rolling pin and tape two forks together back to back.
- Dip the forks in caramel and flick them over the rolling pin to form sugar strands.
- Place spun sugar on an oiled baking sheet until needed.
Instructions
- Prepare the Pâté Sucrée: In a bowl, mix the flour and sugar. Add the softened butter and rub it in until it forms a crumbly texture. Add the egg yolks and knead until the dough comes together. Wrap the dough in plastic wrap and chill in the fridge for about 30 minutes.
- Make the Choux Pastry: In a saucepan, melt the butter with the water over medium heat. Once melted, add the flour all at once and stir quickly until the dough forms a ball. Cook for another 1-2 minutes. Remove from heat and let it cool slightly. Beat the eggs in a separate bowl and slowly add them to the dough, stirring until smooth.
- Form and Bake the Choux: Preheat your oven to 400°F (200°C). Roll out the pâte sucrée dough and line a tart pan with it, pressing it into the edges. Bake it for 10-12 minutes, or until golden. Meanwhile, pipe the choux pastry into small balls and place them on a baking sheet. Bake for 15-20 minutes or until they’re golden and puffed up. Let them cool.
- Prepare the Crème Pâtissière: In a saucepan, heat the milk until it’s just about to boil. In a separate bowl, whisk together the egg yolks, sugar, flour, and cornstarch until smooth. Gradually add the hot milk to the egg mixture, whisking constantly to avoid curdling. Pour it back into the saucepan and cook over low heat until it thickens. Remove from heat and stir in the vanilla extract. Let it cool, then fold in the lightly whipped heavy cream.
- Assemble the Cake: Once the pastry cream is ready and cooled, spread a layer inside the tart crust. Cut a small hole in the bottom of the choux buns and fill them with the cream. Arrange the filled choux around the edge of the tart, creating a ring.
- Prepare the Caramel: In a saucepan, heat the sugar and water over medium heat until it turns golden. Be careful not to burn it. Once the caramel is ready, use a spoon to drizzle it over the choux puffs to hold them in place.
- Optional: Make Spun Sugar: To add a beautiful finishing touch, heat some extra sugar in a pan until it melts and forms a caramel. Once it reaches the right consistency, you can use a whisk to spin it onto a parchment paper sheet, creating delicate sugar threads to top your cake.
- Finish and Serve: Allow the caramel to set before serving. The result should be a stunning Gâteau Saint Honoré with shiny caramel-coated choux, a smooth pastry cream center, and a delicate, sweet flavor in every bite.
Nutritional Value (Per Serving)
- Calories: 450 kcal
- Protein: 6g
- Carbs: 52g
- Fat: 24g
- Fiber: 2g
- Sugar: 30g
Pro Tips
- Be cautious when handling sugar syrup for caramel and spun sugar, as it can burn skin, especially around children.
- To make spun sugar, cover your work area with oiled foil.
- Lightly oil a rolling pin and tape two forks together back to back.
- Dip the forks in caramel and flick them over the rolling pin to form sugar strands.
- Place spun sugar on an oiled baking sheet until needed.
Conclusion
Gâteau Saint Honoré is a masterpiece of French pastry that combines rich flavors and textures. From the delicate pâte sucrée to the crispy choux and velvety crème pâtissière, every part of this cake is a treat. Although it takes a little time and effort, the result is worth it – a stunning and delicious dessert that’s sure to impress anyone you serve it to!
