St Honoré cake

St Honoré cake

Gâteau St. Honoré

Taste le Tour

Popular all over France by Pierrick Boyer

Pierrick Boyer, our team’s talented pâtissier, prepared this popular and delicious French gâteau to celebrate Bastille day, the French national day on the 14th July. It is a rather elaborate cake and to make it you will need good baking skills and some specialist equipment, such as a special St Honoré nozzle.


Quantity Ingredient
250ml water
100g butter
pinch salt
160g plain flour, sifted
300g eggs
1 25 cm square she rolled puff pastry
200g fondant, (available from specialist food stores)
250g glucose syrup
300g Raspberry tartlets
300g whipped cream
few halved strawberries
icing sugar, for dusting


  1. Preheat the oven to 180°C. Line 2 baking sheets with baking paper.
  2. Combine the water, butter and salt in a medium saucepan and bring to a simmer. When the butter has dissolved, lower the heat and add the flour in one go, stirring vigorously with a wooden spoon for a few minutes until it forms a smooth mass.
  3. Transfer the mixture to the bowl of an electric mixer and mix on medium speed with the K beater. Add the eggs one at a time, mixing well aft er each addition, until the dough is smooth. Spoon into a large piping bag fitted with a 1 cm nozzle.
  4. Place the puff pastry square on a floured surface and cut out a 20 cm disc. Lift it carefully onto the prepared baking sheet. Pipe a circle of choux pastry around the edge of the puff pastry disc. Now pipe a loose spiral shape, starting from the centre and working to the edge.
  5. Pipe 12 x 3 cm choux puff s onto the second prepared baking sheet. Place both trays in the oven and cook for about 20 minutes, until the pastries are golden brown and cooked. Remove from the oven and cool the cake and choux puff s on a wire rack.
  6. Place the fondant and glucose syrup in a small saucepan. Bring to the boil and cook to a caramel. Very carefully dip the choux puff s into the hot caramel then place them, caramel side down, on a non-stick baking tray to cool. When cold they will have a nice smooth caramel edge.
  7. Dip the opposite sides of the choux puff s into the caramel, then stick them onto the cake, in a circle around the edge, so the flat caramel sides are uppermost. Make sure you set one choux puff aside.
  8. In a bowl fold the crème pâtissière with the whipped cream and spoon it into a piping bag fitted with a special St Honoré nozzle. Pipe a generous amount into the centre of the cake forming the traditional little rounded peaks. (If you don’t have a special nozzle, pipe it in as attractively as you can.)
  9. Using a serrated knife, slice the choux puffs in half horizontally and remove the caramelised lids. Carefully fill the choux halves that are attached to the cake, then replace the lids. Place the reserved choux puff in the centre of the cake. As a final flourish, decorate the top with strawberry halves and dust with icing sugar.
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