Named in honour of the French patron saint of bakers and pastry chefs, this stunning French choux pastry-based dessert pulls out all the stops. This version is garnished unusually with roses and twigs.
Equipment and preparation: for this recipe you will need a piping bag, a 1cm/½in plain nozzle, a small plain nozzle and a 23cm/9in metal chefs’ ring.
Ingredients
- For the choux pastry
-
- 125ml/4fl oz
milk - 100g/3½oz
butter, cut into small pieces, plus extra for greasing - 3g fine
salt - 5g
caster sugar - 150g/5½oz
plain flour, sifted - 4 medium free-range
eggs
- 125ml/4fl oz
- For the gâteau Saint Honoré
-
- 1 quantity
choux pastry (see above) - 300ml/10fl oz
double cream - 1
vanilla pod, seeds only - 200ml/7fl oz fresh
custard - 100g/3½oz
caster sugar - 50ml/2fl oz
orange liqueur
- 1 quantity
- To garnish
-
- 10-12 small white and pink roses
- small twisted twigs
Preparation method
-
For the choux pastry, preheat the oven to 180C/350F/Gas 4. Line two baking trays with parchment paper. Place a 23cm/9in metal ring on one of the lined trays.
-
Carefully dip each choux bun into the caramel and then place on the greased baking tray to cool. If the caramel begins to set, warm it gently.
-
Remove the ring from the pastry base and drizzle the remaining liqueur over the middle. Using an ice cream scoop or a tablespoon warmed in hot water, place half of the custard and cream mixture in the centre of the base.
-
Fill a piping bag fitted with a small plain nozzle with the remaining cream mixture. Use a small, sharp knife to cut small holes in the underside of the choux buns and fill them with the cream mixture. Arrange the buns around the edge of the flan. Garnish one side with roses and twigs and serve.
James Martin recipes from Saturday Kitchen Best Bites
30 mins to 1 hour preparation time
10 to 30 mins cooking time
Serves 6-8
