Gâteau Saint-Honoré a Cake for Bakers
Somehow, to call this gâteau a cake does not seem quite right. It is a masterpiece of layers; buttery puff pastry, sweet vanilla cream and thick clouds of heavy whipped cream. David explains in his Cocoa & Lavender post that Saint Honoré was the patron saint of bakers and pastry chefs.
To make Gâteau Saint-Honoré requires time and patience, it is a perfect “Sunday Project” or rainy day work of art. Each layer of the cake requires careful preparation resulting in a cake fit to honour a saint. David’s recipe is below, but make sure to pop over to Cocoa & Lavender for the step by step photos.
A decadent and delicious torte style puff pastry filled with rich pastry cream, topped with light fluffy whipped cream and adorned with a halo of profiteroles glazed in caramel.
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- 8oz chilled all-butter puff pastry
- 3cups sugar, plus 4 tbsp, plus 1/2 tbspdivided
- 1 1/4cups whole milk, plus 2 tbspdivided
- 3 1/2tbsp Unsalted Butter
- pinch Salt
- 1/2cup flour, plus 1 tbspdivided
- 2eggs eggs plus 3 egg yolks
- 1 seeds from 1 vanilla beandivided
- 1 1/2tbsp Cornstarch
- 1 1/2cups well-chilled heavy cream
- 2tbsp confectioners’ sugarheaping tablespoons
- 1/2tbsp Canola Oil