“Honore” thy fellow bakers…..

This time around, Daring Bakers Helen(Tartelette) and Anita(Dessert First) chose a multi step cake for us. One that made a more than a few DB’s nervous.
When you have as many Daring Bakers as we do now, you need to do something with your dessert to make it stand out a little among the others. I wanted to go miniature, but I knew so would a lot of people. So I decided I should take one more step to stand out, I made mine rectangular. It worked out nicely as you have no extra puff pastry dough to throw away.
If I had to do things over, I would use store bought puff pastry. Not because it is particularly hard to make puff pastry(just time consuming) but because I don’t have the freezer space to store it. And I just can’t throw away extra puff pastry that took hours to make. So in retrospect, just buying one box of it would be the way to go.
The only changes I made were with the cream puffs. I had run out of all-purpose flour by the time it came to make the puffs and I was too lazy to go to the store. Since the recipe I use the most for choux has bread flour in it, I used that instead. They tend to hold their shape better in my opinion when you use the bread or hard flour. I also of course had to make the cream puffs very small to fit onto the mini rectangle. If you choose to do this, my cream puffs were piped to about the size of a dime. I did not fill them with cream, there was enough cream on this cake already.
I have made one of these before so it wasn’t that daunting to me. It was much nicer this time around since someone was not standing over my shoulder judging me this time. This time I just had a little furry dog under my feet waiting for something to fall :)
To see all the different ways the Daring Bakers made their Gateau Saint Honore please visit all the sites listed on my Daring Bakers blog roll.

Gateau Saint Honore is built upon the followwing pastry items:
Puff pastry, Pate a Choux (Cream Puff Dough), Saint Honore Cream, caramel and whipped cream.
Pate a Choux ¢â¬â€œ Cream Puffs Dough
4 ¾ oz. all purpose flour (135 gr)
1 cup water ( 240 ml)
2 oz unsalted butter (58 gr)
¼ tsp. salt (1 gr)
1 cup eggs (240 ml)

Sift the flour and set aside. Heat the water, butter and salt to a full rolling boil, so that the fat is not just floating on the top but is dispersed throughout the liquid. Stir the flour into the liquid with a heavy wooden spoon, adding it as fast as it can be absorbed. Avoid adding it all at once or it will form clumps. Cook, stirring constantly and breaking up the lumps if necessary, by pressing them against the side of the pan with the back of the spoon until the mixture comes away from the sides of the pan, about 2-3 minutes. Transfer the dough to a mixer bowl. Let the paste cool slightly so that the eggs will not cook when they are added. You can add and stir the eggs by hand but it requires some serious elbow grease.Mix in the eggs, one at a time, using the paddle attachment on low or medium speed. Do not add all the eggs at once. Check after a few, the dough should have the consistency of thick mayonnaise.Transfer the dough to a piping bag and use as desired.

Pate Feuillete ¢â¬â€œ Puff Pastry:
Makes about 2 1/2 pounds.
3 cups all-purpose flour, plus more for work surface (420 gr)
3/4 cup cake flour (105 gr)
1 1/2 teaspoons salt (7 gr)
4 tablespoons unsalted butter, cut into 1/2-inch pieces, well chilled (60 gr)
1 1/4 cups cold water (295.5 ml)
1 tablespoon all-purpose flour (14 gr)
1 3/4 cups (3 1/2 sticks) unsalted butter, well-chilled (405 gr)
1/ Make the dough package: In a large mixing bowl, combine both flours with the salt. Scatter butter pieces over the flour mixture; using your fingers or a pastry cutter, incorporate butter until mixture resembles coarse meal.
2/ Form a well in center of mixture, and pour the water into well. Using your hands, gradually draw flour mixture over the water, covering and gathering until mixture is well blended and begins to come together. Gently knead mixture in the bowl just until it comes together to form a dough, about 15 seconds. Pat dough into a rough ball, and turn out onto a piece of plastic wrap. Wrap tightly, and place in refrigerator to chill 1 hour.
3/ Make the butter package: Sprinkle 1/2 tablespoon flour on a sheet of waxed or parchment paper. Place uncut sticks of butter on top, and sprinkle with remaining 1/2 tablespoon flour. Top with another sheet of paper; using a rolling pin, pound butter to soften and flatten to about 1/2 inch. Remove top sheet of paper, and fold butter package in half onto itself. Replace top sheet of paper, and pound again until butter is about A inch thick. Repeat process two or three times, or until butter becomes quite pliable. Using your hands, shape butter package into a 6-inch square. Wrap well in plastic wrap, and place in refrigerator until it is chilled but not hardened, no more than 10 minutes.
4/ Assemble and roll the dough: Remove dough package from refrigerator, and place on a lightly floured work surface. Using a rolling pin, gently roll dough into a 9-inch round. Remove butter package from refrigerator, and place it in the center of the dough round. Using a paring knife or bench scraper, lightly score the dough to outline the butter square; remove butter, and set it aside. Starting from each side of the center square, gently roll out dough with the rolling pin, forming four flaps, each 4 to 5 inches long; do not touch the raised square in the center of the dough. Replace butter package on the center square. Fold flaps of dough over the butter package so that it is completely enclosed. Press with your hands to seal.
5/ Using the rolling pin, press down on the dough at regular intervals, repeating and covering the entire surface area, until it is about 1 inch thick. Gently roll out the dough into a large rectangle, about 9 by 20 inches, with one of the short sides closest to you. Be careful not to press too hard around the edges, and keep the corners even as you roll out the dough by squaring them with the side of the rolling pin or your hands. Brush off any excess flour. Starting at the near end, fold the rectangle in thirds as you would a business letter; this completes the first single turn.Wrap in plastic wrap; place in refrigerator 45 to 60 minutes.
6/ Remove dough from refrigerator, and repeat process in step 5, giving it five more single turns.Always start with the flap opening on the right as if it were a book. Mark the dough with your knuckle each time you complete a turn to help you keep track. Chill 1 hour between each turn. After the sixth and final turn, wrap dough in plastic wrap; refrigerate at least 4 hours or overnight before using.
Saint Honore Cream (Rapid Chiboust or Diplomat Cream)
1 envelope unflavored gelatin (7 gr.)
1/4 cup cold water (60 ml)
1/2 cup + 2 Tablespoons sugar (130 gr)
½ cup all-purpose flour (70 gr)
1/4 teaspoon salt
5 egg yolks
2 cups whole milk (500ml)
1 Tb. rum
¼ cup whipping cream (57 gr)
3 egg whitesdash of salt
1/2 cup sugar (105 gr)
Soak the gelatin in the 1/4 cup of cold water.
Put the sugar, flour, and salt into a saucepan and stir together with a whisk. Add the yolks and enough milk to make a paste. Whisk in the remainder of the milk. Place over low heat and stirring constantly, cook until thick. Remove from heat and stir in the rum and the gelatin. Stir until the gelatin is completely dissolved.Stir in the whipping cream. Set the mixing bowl in cold water and stir until the cream is cool. Place the egg whites in a clean bowl and using clean beaters, whip them with the dash of salt. As soon as the whites begin to stiffen, gradually add the 1/2 cup of sugar and beat until they are very stiff. Fold the egg whites into the cooled cream.

Caramel:8 oz sugar (240 gr)Assembly:

Roll the puff pastry out to 1/8 inch (3 mm) thick, 12 inch square (30 cm). Place on a sheet pan lined with parchment paper. Refrigerate covered at least 20 minutes.While the puff pastry is resting, make the pate a choux and place it in a pastry bag with a # 4 (8mm) plain tip. Reserve.Leaving the puff pastry on the sheet pan, cut a 11 inch (27.5 cm) circle from the dough and remove the scraps. (An easy way to cut it is to use a 11inch tart pan as a “cookie cutter”). Prick the circles lightly with a fork. Pipe 4 concentric rings of Pate a Choux on the pastry circle. Pipe out 12 cream puffs the size of Bing cherries onto the paper around the cake. Bake the puff pastry circle and the cream puffs at 400F (205C) until the pate a choux has puffed, about 10 minutes. Reduce the heat to 375F (190C) and bake until everything is dry enough to hold its shape, about 35 minutes longer for the cake and 8 minutes longer for the cream puffs (just pick them up and take them out as they are done)Place about 4 oz (114 gr) of the Saint Honore Cream in a pastry bag with a #2 (4mm) plain tip. Use the pastry bag tip or the tip of a paring knife to make a small hole in the bottom of each cream puff. Pipe the cream into the cream puffs to fill them. Refrigerate.Spread the remaining cream filling on the cake. Refrigerate for at least 2 hours to set the cream.
Caramelize the 8 oz. of sugar:Fill a bowl that is large enough to hold the pan used for cooking the sugar with enough cold water to reach halfway up the sides of the pan. Set the bowl aside.Place the sugar in a heavy bottomed pan and cook until the sugar until it has caramelized to just a shade lighter than the desired color. Remove from the heat and immediately place the bottom of the pan in the bowl of cold water to stop the cooking process. Dip the cream puffs into the hot caramel, using 2 forks or tongues to avoid burning your fingers. Place them on a sheet pan. The caramel must be hot enough to go on in a thin layer. Reheat if necessary as you are dipping, stirring constantly to avoid darkening the caramel any more than necessary. Also, avoid any Saint Honore cream to leak out of the puffs and get mixed in with the caramel while dipping as the cream can cause the sugar to recrystalize.
Whip one cup of heavy cream and teaspoon of sugar to stiff peaks. Place the whipped cream in pastry bag fitted with a #5 (10mm) star tip. Pipe a border of whipped cream around the top of the cake. Arrange the cream puffs, evenly spaced, on top of the filling, next to the cream.

Option: Before filling the cake, take care of the cream puffs, dip them in more caramel, hook them up to the base. Fill with the cream filling and fill the holes with the whipped cream.




  1. It’s a puffy masterpiece! It has been an “honore” virtually baking alongside you!

  2. great job peabody! It just occured to me after I saw Helen’s and your post…the caramelized disk on top is suppose to signify the halo of the saint , right?

  3. Great pictures and your puffs look so cute with their little caramel hats!

  4. Hey … it’s hip to be square … or in this case rectangular!

    I love your gateau and can I just say that your cream puffs are the image of glory and perfection.

    At least to me they are.


  5. When I heard you made miniatures, I was wondering if your dime sized puffs were filled. I have my answer now. And I agree, the gateau has more than enough cream.

  6. A gorgeous gateau! I love the puffs little hats too :)

  7. As usual, your creation looks beautiful. I am especially wishing I could sample the cream puffs with the caramel…

  8. Very intersting your work.Turned over the profiteroles you made another dessert,a creative Saint Honoré.A classic desert transformed in a brand new style.

  9. The puffs with the caramel look amazing so do the layers of the puff pastry. Brilliant!

  10. Sheech Peabody you’ll always stand out. Still the rectangle is a beauty! Maybe one day I can bake with you in Seattle!

  11. How pretty! I like the little caramel hats! :-)

  12. i love the flat carmel tops, you smarty you!

  13. Peabody, I totally agree on you using bread flour, I did the same too. Very elegant looking cake!

  14. Great job! Love how the cream looks almost like petals. Yumm all the way!

  15. I wish I could see the pictures :( For some reason, some days I can see the pictures in your site, and some others I can´t (I´ve tried both IE and Firefox today to no avail), I´ll check again in a few days.

  16. Gracie – they are stunning. As per usual. I love the rectangular shape and the thought of teeny tiny lil cream puffs wearing their lil teeny tiny caramel hats. =)


  17. Gorgeous! I love the squish of the filled cream puffs with the crunchy caramel, but I think they would be fantastic if they were bite sized – it’s kind of hard to bite into one and have it ooze all over. Then again, maybe you’re supposed to use a fork. Oh well- love the shape and it looks delicious!

  18. they are so cute! especially the caramel disk :) they are simply lovely.

  19. First of all your pictures look amazing. Second and I think the most obvious is that your gateau is wonderful, beautiful just perfect.

  20. A gorgeous cake and it’s nice to see a mini rectangle. I didn’t fill my smaller ones, either. Spectacular photos, too.

  21. How fantastic is your mini rectangle with the little “flat top” cream puffs! I think the shape is perfect for licking all the cream off in one fell swoop of the tongue. As usual, your pictures just make me drool.

  22. I agree about making the puff square. I felt bad throwing away the scraps even though I used store bought pastry. Looks divine!

  23. Love the rectangle shape, it really shows off the layers of your puff pastry and your cream is just perfect.

  24. This is such a beautiful cake. It sounds really complicated and tedious but looks really delicious!

  25. This is amazing,absolutely breath-taking~

  26. Beautiful – so beautiful, in fact – that it’s obvious you’re not a first timer, LOL. Great lighting on the pics, too. :)

  27. Your cream puffs have the cutest hats!

  28. Love the pictures.

  29. I just love the discs of caramel, it makes the cream puffs look like they came straight out of Madeleine!

  30. I love those flat caramel disks on top of choux buns, too!

  31. aww yours looks so pretty. the colour of the caramel was just right for me, mine went too dark. hehe..

  32. Wow! Those crisp-edged billows of cream look amazing. But you don’t need to throw away puff pastry scraps; just re-roll and make palmiers, or little feuilleté sticks coated with Parmesan to serve with drinks …

  33. Holding back on the cream, for shame! ;-) They certainly do look appetising though.

  34. Hi Pea! Wow… just stunning! Gorgeous pictures, gorgeous gateau! I love the use of the mini cream puffs, and their delicate sugared tops too!

    I’m so glad you enjoyed working on this cake this time around – I cannot imagine trying to make this cake while being judged, or adhereing to time constraints.

  35. That caramel! What a colour!!!

  36. You girls are amazing. I keep going from one Saint Honore to another one, and my head is starting to spin! Gorgeously done!

  37. Wow, Peabody. How beautiful. Everything looks so perfect. Did you eat it, or is it sitting somewhere so you can oogle at it every day. Gorgeous!

  38. It’s so beautiful, Peabody. I love the shape, and your close ups are breathtaking.

  39. One word: beautiful !!!
    Un mot: superbe !!!
    Bien à toi

  40. As usual you excel. Fabulous!!

  41. It looks fabulous!!! Well done! And I love the caramel tops on the cream puffs, I’ve seen photos of them that way!

  42. Gawd, this is amazing, again! I can’t believe it. So sophisticated, so delectable, so . . . French! The photos make me want to bite off a huge, unsophisticated mouthful.

  43. Spectacular and YUM!!! Bravo to all of you dynamic Daring Bakers.

  44. Wow!! I anticipated lovely, and I was right.

    You DB’s impress me…TONS of work, and beautiful results! :)

  45. This is super! Your pictures make me so hungry! I love the discs.

  46. Oh…yummy! I love your rectangle version!

  47. This looks fantastic! If I could only be as daring…or if only one of you lived nearby! Heehee :)

  48. The forty seven people ahead of me have said it all… gorgeous!

    Pleae pass the leftover cream? :)

  49. I am licking the screen right now!

  50. mon gateau favori… my favourite cake with its cream and caramel. une merveille!

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