Gâteau Saint Honoré
This is a pastry named after the French patron saint of bakers and pastry chefs, Saint Honore, bishop of Amiens.
It consists of puff pastry, choux pastry, profiteroles with crème chiboust, caramel, crème chantilly and fresh fruit. The bottom is made with puff pastry (also homemade) with a choux pastry ring piped on the edge. This is baked at the same time as you can see on the picture on the top left.
In de meantime the profiteroles are made. After they are cooled down they are filled with crème chiboust (pastry cream with Italian meringue). On the bottom with the choux pastry ring I piped crème chiboust. This can be seen on the picture on the top right.
The profiteroles are dipped in caramel on 2 sides. Now they are placed on the choux pastry ring. In the middle we pipe some crème chantilly (whipping cream + sugar) and some fresh fruit and our ‘Gâteau Saint Honoré’ is ready!
The pastries are made in 2 sizes. The small ones as an individual dessert (picture bottom right) en de bigger one to cut in pieces and share (picture bottom left). Enjoy!