Gateau St Honore Recipe

Gateau St Honore Recipe

Ingredients: Serves 6

290g plain (all-purpose) flour
Salt
100 g/4 oz butter, softened

150g caster (superfine) sugar
A few drops of vanilla essence (extract)

9 eggs
450 ml/2 cups water
50 g/2 oz granulated sugar

300 ml milk
Glace (candied) cherries and angelica leaves, to decorate

Method:

Sift 50 g/2 oz of the flour and a pinch of salt into a bowl. Make a well in the centre and add 25 g/1 oz/
2 tbsp of the butter, 25 g/1 oz/2 tbsp of the caster sugar and a few drops of vanilla essence. Separate one of the eggs, reserving the egg white covered in a separate large bowl. Add the egg yolk to the flour and butter. Work with the fingertips, drawing in the flour until the mixture forms a paste. Wrap in clingfilm (plastic wrap) and chill for 30 minutes.


Put the remaining butter in a saucepan with the water and heat until the butter melts. Meanwhile, sift all but 25 g/1 oz of the remaining flour with 2.5 ml salt on to a sheet of greaseproof (waxed) paper. When the butter has melted, add the flour all in one go and beat until the mixture is smooth and leaves the sides of the pan clean. Remove from the heat. Beat 3 eggs lightly and beat into the flour mixture a little at a time, beating well after each addition, until the mixture is smooth and glossy but still holds its shape. Use to fill a piping bag fitting with a large plain tube (tip).


Roll out the chilled pastry (paste) to a 20 cm/8 in round and place on a greased baking (cookie) sheet. Prick well with a fork. Pipe a rim of choux round the edge of the pastry round. Beat a further egg and use to brush the choux pastry. Bake in a preheated oven at 200C/400F/gas mark 6 for about 25 minutes until golden brown.

 

Meanwhile pipe about 15 small choux balls on to a separate greased baking sheet and brush with the beaten egg. Bake in the oven for about 15 minutes or until golden and crisp. Leave all the pastry to cool.


Put the granulated sugar in a small saucepan with 30 ml/2 tbsp water. Heat, stirring, until the sugar dissolves, then boil until the mixture is a pale golden brown. Use a fork to hold each choux ball and dip in the hot syrup. Place immediately round the choux pastry rim.
 

Separate the remaining eggs, adding the whites to the reserved white. Beat the remaining caster sugar into the egg yolks until thick and pale. Whisk in the remaining flour and a little of the milk. Bring the remaining milk just to the boil. Whisk into the egg yolk mixture. Return to the pan, slowly bring to the boil and cook for 2 minutes, stirring all the time. Flavor to taste with vanilla essence. Whisk the egg whites until stiff. Fold into the hot custard, then cook gently, stirring, for 2 minutes. Leave to cool. Spoon into the choux cake and decorate with glace cherries and angelica leaves all round the edge. Chill until ready to serve.


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