wheel of baking

Gâteau St Honoré

Prepare choux pastry. Pipe small choux mounds and top with craquelin if desired. Bake until golden.

Cut a circle in a ready rolled puff pastry sheet. Prick with a fork then sprinkle sugar over the dough.

Bake until golden then cool down completely at room temperature.

Prepare wet caramel then carefully dip the choux in.

Fill the choux with pastry cream.

Spread the remaining cream on the puff pastry base. Place the filled choux around the edge.

Top with sweetened whipped cream and enjoy!