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Gateau Saint-Honore with Francois

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Gateau Saint-Honore is a classic French cake named for the patron saint of pastry bakers; this dessert comprises several challenging recipes.

Source: Martha Stewart Living, October 1998
Yield

Ingredients

For the Pate Feuilletee (Puff Pastry)

For the Pate a Choux (Cream Puffs)

For the Creme Patissiere (Pastry Cream)

For the Caramel

For the Creme Chantilly (Whipped Cream)

Directions

To make the Pate Feuilletee:

To make the Pate a Choux:

To make the Creme Patissiere:

To make the Caramel:

To make the Caramel Fans:

To make the Creme Chantilly:

To assemble the cake:

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Reviews

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How would you rate this recipe?
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  • AlyssaB
    29 NOV, 2014
    Honestly, this recipe was terrible. The pate a choux was too runny from 7 eggs and only 1 ½ cups of flour, the feuilletee was far too crumbly and needed more water or another egg, and the creme chantilly needed more confection sugar than a mere ¾ cup to thicken properly especially when using that much cream.
    Reply
    • MS10590890
      28 DEC, 2015
      I used a different pâte à choux recipe since the egg to flour ratio left me uneasy as well however the Creme Chantilly recipe here worked fine for me in terms of setup and taste. Normally I use 3 TB of 10x sugar for every cup of heavy cream so 3/4 cup of confectioners' sugar to 4 cups of cream is pretty accurate. I used DuFour's frozen puff paste instead of making my own. Recipe is great for assembly instructions and the videos help to connect the dots as well.
  • creativedollyra
    22 DEC, 2015
    Oh Lord. What a confusing recipe. I don't know what's what. Also some the ingredients just does not work. Please fix it. I should have written the correction. Oh well.
    Reply
  • tonkinesie
    25 OCT, 2010
    Pate A Choux errors cont'd: 3. The amount of flour specified was wildly insufficient to incorporate the amount of butter called for. Melted butter pooled in the bottom of the mixer. The whole mess had to be thrown out, wasting a pound of Plugra butter. I didn't bother to make the Pastry Cream as the ingredient list calls for a pound of flour which I KNOW isn't correct. Use the recipe as a guide to assembling a Saint Honore but make the components using recipes found elsewhere.
    Reply
  • tonkinesie
    25 OCT, 2010
    Wow. The number of errors in this recipe is staggering -- I will have to post in two separate comments in order to list them all. For the Pate A Choux: 1. ingredient list specifies the butter needs to be well chilled and cut into small pieces. Doesn't make sense as you will melt it with the water. 2. ingredient list calls for 1/4 cup of water but the process calls for 1 cup of water. ....
    Reply
  • KennerP
    1 SEP, 2010
    The ingredients listed are different than the amounts listed in the directions. Could you correct this recipe please. I would love to try it. Thanks
    Reply
  • SusannahRebekah
    31 JUL, 2010
    Is it at all possible to make the puff pastry without the six hour process? Thanks
    Reply

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