🍰 Gâteau Saint-Honoré
Gâteau Saint-Honoré is a showpiece French pastry: a crisp puff pastry base ringed with small choux buns that are dipped in amber caramel, with the centre filled with smooth pastry cream. Each bite mixes flaky, crunchy and creamy textures with the bittersweet snap of caramel. It is served in slices at celebrations and from Parisian pâtisseries.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g puff pastry
- Choux pastry made with 60 g butter, 75 g flour, 125 ml water and 2 eggs
- 500 ml pastry cream (milk, egg yolks, sugar, cornstarch)
- 150 g sugar for caramel
Method
- Roll the puff pastry into a 22 cm disc, prick it and pipe a ring of choux around the edge; pipe 12 small choux buns separately.
- Bake at 200 °C for 25–30 minutes until puffed and golden, then cool.
- Fill the buns and the centre with pastry cream.
- Cook the sugar with 3 tbsp water to an amber caramel.
- Dip the tops of the buns in caramel and stick them around the ring; serve the same day.
How to make it lighter
- Cut 12 slices rather than 8 to keep each portion modest.
- Share a slice; one choux bun with cream is a good small treat.
- Skip extra whipped cream on top; the pastry cream is rich enough.
History
It is named after Saint Honoré, patron saint of bakers, and is usually credited to the Paris pâtisserie Chiboust on rue Saint-Honoré in the 1840s, where the pastry chef Auguste Julien is said to have created it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →