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Gateau St Honore Cake Pops

Gateau St Honore Cake Pops

Prep

1 hr plus

Bake

40 mins

Serves

12

Difficulty

Medium
Gateau St Honore Cake Pops

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!

made using

Golden Caster

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Instructions
Ingredients
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HOW TO MAKE THIS RECIPE

Step 1

Heat the oven to 175 C fan.

Step 2

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.

Step 3

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.

Step 4

Transfer the pastry into a piping bag with a large, plain nozzle.

Step 5

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.

Step 6

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.

Step 7

Using a wet finger, smooth any peaks on top of the balls.

Step 8

Place the baking trays in the oven and bake for 15- 20 minutes until puffed up and golden brown.

Step 9

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

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

To assemble, pipe some whipped cream on top of the buns in puff pastry, then top with a small choux bun dipped in caramel.

Step 5

Push a lollipop stick or a skewer through each assembled bite and place in the fridge for about 30 minutes. Enjoy!

Ingredients – 7 items

Serving

1

For the pastries

Puff pastry

2 sheets
Milk

Milk

125 ml
Water

Water

125 ml
Butter

Butter

Cubed

100 g
Pure Cane Caster Sugar

Caster sugar

1 tsp
Flour

Plain flour

175 g
Eggs

Eggs

4

For the filling

Vanilla custard

300 ml
Cream

Double cream

600 ml
Pure Cane Caster Sugar

Caster sugar

Plus 2 tbsp

100 g
Vanilla

Vanilla bean paste

1 tsp

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1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
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Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
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Step 6
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Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
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Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

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Step 6

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Step 7

Allow to cool before removing from the tin.
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