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Gateau St Honeree


  • 200g puff pastry

  • 250g caster sugar

  • 250ml whipping or double cream, whipped

  • 150g crème patissiere (confectioner's custard)

  • grand marnier, optional

  • For the choux pastry:

  • 125ml water

  • 125ml milk

  • 100g butter, cut into chunks

  • 150g plain flour, sifted

  • 4 eggs


  • 1.

    First make the choux pastry. In a saucepan heat the water and milk together to boiling point.

  • 2.

    Add the butter, a piece at a time, and stir until melted.

  • 3.

    Remove the pan from direct heat and whisk in the flour.

  • 4.

    Return the pan to the heat and cook, stirring constantly, until the dough stops sticking to the side of the pan.

  • 5.

    Remove the pan from direct heat and beat in the eggs one at a time, mixing each egg in thoroughly. Set aside and cover with cling film.

  • 6.

    Preheat the oven to 200°C/gas 6.

  • 7.

    Roll out the puff pastry finely. Cut out a pastry disc 25cm in diameter. Use a fork to make a hole in the centre of the disc.

  • 8.

    Place the pastry disc on a baking sheet lined with baking parchment.

  • 9.

    Using a piping bag with a smooth nozzle, pipe little crowns of choux pastry around the edge of the disc and a choux pastry spiral in the centre.

  • 10.

    On a separate lined baking sheet pipe the remaining choux pastry to make a batch of 5cm profiteroles.

  • 11.

    Bake the pastry and profiteroles for 30 minutes until golden and risen.

  • 12.

    Meanwhile, place the caster sugar in a heavy-based saucepan. Heat the sugar until dissolved into a syrup then bring to the boil without stirring and cook until the mixture caramelises, turning a light golden colour.

  • 13.

    Dip the freshly baked profiteroles in the liquid caramel, then invert them and place them on a lined baking sheet to cool.

  • 14.

    Meanwhile, gently fold the whipped cream and crème patissiere together and mix in the Grand Marnier if using.

  • 15.

    Using a piping bag, Fill the profiteroles using some of the whipped cream mixture and fill the main cake with the remainder.

  • 16.

    Place the caramel-glazed profiteroles around the diameter of the pastry disc, reserving 3 for the centre. Serve.

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Posted by sandraReport
You are pure magical, Eric!!