Prep
1 hr plusBake
40 minsServes
12Difficulty
Medium About
Gateau St Honore is a classic French dessert, named after Saint Honoré, the French Saint of bakers and pastry chefs. It's a beautiful combination of puff and choux pastry, filled with a smooth creme pat, and sandwiched with vanilla chantilly cream. We've transformed this classic bake and created bite-size versions of it, perfect when hosting a party!
HOW TO MAKE THIS RECIPE
Heat the oven to 175 C fan.
Using a small round cookie cutter or the rim of a small glass (shot glasses will work well), cut small circles out of the puff pastry and place them on lightly greased baking trays. Put them in the fridge while you make a choux pastry.
To make the choux pastry, place the milk, water and butter in a medium saucepan and heat it up to melt the butter, but do not bring it to the boil. Tip all of the flour into the saucepan and beat it quickly with a wooden spoon or spatula until it all comes together. Cook the mixture for about a minute then transfer it to the bowl of a standing mixer to cool down a bit (about 5 minutes). Once it is cooled, add the eggs, one at a time, mixing it well after each addition. You should have a smooth and glossy mixture.
Transfer the pastry into a piping bag with a large, plain nozzle.
Take the puff pastry circles out of the fridge and pipe small balls of the choux pastry on top of them. They should be smaller than the puff pastry circles.
Using the remaining choux pastry, pipe more small, even in size balls (you may have to use separate baking trays for this step, if you can't fit them on the same trays as puff pastry circles. You should have the same amount of pastry circles and choux balls.
Using a wet finger, smooth any peaks on top of the balls.
Place the baking trays in the oven and bake for 15- 20 minutes until puffed up and golden brown.
Take out of the oven, allow them to cool for a couple of minutes, then using a small knife, pierce the bases of the small choux buns, and tops of the buns inside of the puff pastry circles.
For the filling
Whisk the custard with 300 ml of double cream until it forms stiff peaks. Transfer to a piping bag with a small nozzle. Pipe the filling into both, the small choux buns and the ones inside of the puff pastry.
Place 100 g of Tate & Lyle Caster Sugar in a pan and allow it to melt over high heat until it melts and starts to caramelise. Do not stir it! Working quickly, but very carefully, dip the tops of the small choux buns in the caramel and set aside to set.
Whip the remaining 300 ml of double cream with 2 tbsp of caster sugar and vanilla bean paste. Transfer it to the piping bag with a large star nozzle.
To assemble, pipe some whipped cream on top of the buns in puff pastry, then top with a small choux bun dipped in caramel.
Push a lollipop stick or a skewer through each assembled bite and place in the fridge for about 30 minutes. Enjoy!
Ingredients – 7 items
1
For the pastries
Puff pastry
Milk
Water
Butter
Cubed
Caster sugar
Plain flour
Eggs
For the filling
Vanilla custard
Double cream
Caster sugar
Plus 2 tbsp
Vanilla bean paste
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Maybe fetch a bib before you click this next link. Because mouth watering is guaranteed!
Beautiful, quick desserts that look great without any baking required... (Recipe links in bio.)
Forget the cherry, there`s much better things you can pop on top of a cake these days!
Things like these personalised fondant cupcake decorations - an ideal way to turn your baking gifts up a notch.
Just follow the steps from @elliebakess to make your own...
Step 1: Dust your surface in icing sugar, I used @tateandlylesugars as this icing sugar
ensures your fondant doesn’t stick to the surface or your hands! (It’s also great for use
in everyday baking such as in buttercream or glace icing)
Step 2: Take your fondant icing and add a few drops of food colouring. Mix this
together with your hands until you have achieved your desired colour - I like to mix
until I get a marble effect.
Step 3: Take an outbosser stamp of your choice and firmly press this onto the fondant
icing. A rolling pin helps with this too.
Step 4: Carefully peel the fondant icing away from the stamp and use a cookie cutter
to cut it out into your desired shape - circles always work well for cupcake toppers.
Step 5: Paint the raised text in any colour (You can use edible paint for this or mix
lustre dust and alcohol to create your own) Enjoy!
We`ve given the trifle a little refresh here... And wouldn`t you know it, it`s ended up ten times more refreshing!
Filled with watermelon, strawberries and pomegranates, this light glass of creamy, biscuity layers is an ideal partner to cool down in the shade with...
(See recipe link in bio!)
Whenever you`re in London, make sure you pay a visit...
Now an internationally recognised bakery, @breadaheadbakery started life as a small stall in London’s Borough Market but over the last 10 years and counting, it’s grown into a beloved institution.
With 5 London locations, they bake up the classics you know so well and elevate them to standards you didn`t know were possible.
That`s why we`re so pleased it`s us that lines their shelves! 🏆
#TrustedByTheBest
It`s been bowl and cone for as long as we can remember. But now you can add bag to the list too!
Anyone tried this before!?
Might be too warm but this next link will cool you down...
Beautiful, quick desserts that look great without any baking required!: https://www.wearetateandlylesugars.com/blog/no-bake-desserts-that-will-make-your-mouth-water/
Passionate preservers where are you!?
As well as marmalades and jams, our Pure Cane Preserving Sugar is a gateway to delicious jars of peaches, plums, gooseberries and all-sorts!
What would you make with this bag of Tate & Lyle Pure Cane Preserving Sugar?
Never let buttercream get the best of you...
Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!
500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)
Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)
TOP TIPS:
Make sure your butter is softened! You can do this in 10 second bursts in the microwave
Add splashes of milk if it’s too stiff
Big, traditional, British jam doughnuts... you never see them anymore, do you!?
Well, if you miss them as much as we do, you need to track down @dohhut.
Dusted to the nines with Tate & Lyle Sugar, Doh`hut is the home of proper jam-packed bakes - focusing on simple, classic flavours in proper portions!
We`re so proud to be scattered all over their dough and urge you to seek out their stores in both Leeds and London...
#TrustedByTheBest
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Carrot Cake? It`s in the bag!
#WorldChocolateDay... let`s just pretend that`s not every day!
If you`re planning on embracing some cocoa this evening, here`s a myriad of ideas that can help scratch that never ending chocolate itch...
Find the full recipes in our Chocolate playlist.
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We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy!
So instead, we thought we`d introduce you all to Syllabub - an old favourite from the 16th century! Made by curdling sweet cream or milk with an acid such as wine or cider, it`s like a sweet, sophisticated trifle.
Especially if you make it with Pimms like we have...
Serves 4
Ingredients:
200 g strawberries
100 ml Pimms
1 lemon
1 orange
For the Syllabub:
300 ml double cream
4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar
Method:
1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
2 Take your strawberries and Pimms out of the fridge and spoon into trifle glasses.
3. Whisk your double and cream and icing sugar until it holds its shape but is still spoonable.
4. Top your trifle glasses with the cream mixture and pop some strawberries on top to garnish if you fancy. Best enjoyed on a summer afternoon with the match on the tv!
#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #summerbaking #wimbledon #wimblemdonbakes
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