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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Make your own Tiramisu Coffee at home. ☕️🤎
A simple, indulgent coffee recipe inspired by the classic Italian dessert, with rich espresso, creamy mascarpone and a hint of hazelnut.
You’ll need:
- 1 double shot of espresso
- 1 tbsp mascarpone
- 120ml milk of your choice
- 1 tsp Tate & Lyle Hazelnut Flavouring Syrup
- Ice, optional
- Cocoa powder, to finish
Method:
- Brew a strong coffee or double shot of espresso.
- While your coffee brews, make the sweet cream by whisking together the mascarpone, milk and our Hazelnut Flavouring Syrup until smooth and creamy.
- Fill your glass with ice, if using, then pour in your espresso.
- Gently pour the sweet mascarpone cream over the coffee.
- Finish with a generous dusting of cocoa powder and a sponge finger!
A little taste of tiramisu, made for your coffee break. ✨
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Try this fun twist on dessert with soft, golden pancake-style taco shells made with Tate & Lyle Golden Caster Sugar, filled with fluffy whipped cream and juicy fresh strawberries.
Here’s how to make them:
Make the pancake shells: Prepare a thin pancake-style batter using Tate & Lyle Golden Caster Sugar, then cook until lightly golden.
Shape your tacos: While the pancakes are still warm, gently fold them into a taco shape and leave to cool.
Whip the cream: Whip your cream until light, fluffy and ready to pipe.
Fill: Add a generous layer of whipped cream to each pancake taco, then top with sliced fresh strawberries.
Finish: Give them a final dusting of Tate & Lyle`s Cane Icing Sugar for an extra sweet touch. ✨
Soft, creamy and fruity — a fun new way to enjoy dessert! 🍓
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Made with Tate & Lyle Fairtrade Cane Jam Sugar with Pectin, it`s the perfect way to capture the taste of the season.
Find the recipe via the link in our bio.
Time to upgrade your morning coffee? ☕✨
From smooth Vanilla to rich Caramel and warming Cinnamon, Tate & Lyle Flavouring Syrups make it easy to bring coffee-shop quality to your home brew.
Which flavour will brighten up your morning?
A classic dessert that never disappoints 🍓☁️
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Find the full recipe on our website – link in bio.
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These Mini Ricotta Doughnuts are irresistibly soft, perfectly sweet and ideal for sharing with family and friends. Finished with a dusting of Tate & Lyle icing sugar, they`re guaranteed to disappear fast!
Ready to get baking? Find the full recipe on our website – link in bio.
Bank holiday plans? Make them minty fresh 🌿✨
Shake up a refreshing mocktail with Tate & Lyle Mint Flavouring Syrup – the perfect sip for a long weekend!
Our syrup range are available on Amazon and at sugarandsyrup.com
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Get baking with homemade cookies – simple, delicious and perfect for making memories together.
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