Passionfruit Gâteau Saint Honoré
Prep 4hrs (+ cooling time)Bake 35-50minsServes 8
This jaw-dropping Passionfruit Gâteau Saint Honoré was created by Lisa Turner, one of our Make Me a Baker students for her graduation. Named after the French patron saint of bakers and pastry chefs, this delicious creation is a real test of skill, using several French techniques that Lisa learnt over the course of her 6-month baking journey. Challenge yourself and give this recipe a try!
- 1 quantity Puff Pastry, chilled as directed
- 1 quantity
- 1 quantity Passionfruit Crème Diplomat (recipe below), chilled
- 1 quantity Vanilla Crème Diplomat (recipe below), chilled
- Passionfruit pulp, to drizzle
- 200g sugar
- 1 tablespoon water
- 200ml pouring (thin) cream
- 200ml thickened cream
Passionfruit Crème Diplomat
- ½ vanilla bean
- 250ml (1 cup) strained passionfruit pulp
- 50g caster sugar
- 2 egg yolks
- 2 tablespoons cornflour
- 1½ tablespoons custard powder
- 1 tablespoon butter
Vanilla Crème Diplomat
- 1 vanilla bean
- 500ml (2 cups) milk
- 100g caster sugar
- 4 egg yolks
- 3 tablespoons cornflour
- 3 tablespoons custard powder
- 2 tablespoon butter
Method Puff Pastry
- Preheat oven to 220°C or 200°C fan-forced. Line a large baking tray with baking paper.
- Take the puff pastry from the fridge and keeping the rectangular shape, roll out to 35cm x 13cm and 4-5mm thick. Carefully place on the baking tray. Cover the top of the pastry with plastic wrap and freeze for 20 minutes.
- Remove the plastic wrap and cover pastry with a sheet of baking paper and then place an empty baking tray on top of the pastry. 4 Bake in preheated oven for 15-20 minutes or until golden and crisp. Remove from the oven to cool.
Method Pâte à Choux
- Preheat the oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
- Spoon the Pâte à Choux into a large piping bag fitted with a 1.7mm round nozzle and pipe rounds, 3cm in diameter trying to keep a uniform size. Use your fingertip dipped in water to smooth the top of the choux. Sprinkle the tray with a little water.
- Bake for 10-15 minutes. Reduce temperature to 180°C (160°C fan-forced) and bake for another 5 minutes until golden and puffed. Turn off the oven.
- Remove from the oven and put a small hole in the base of the choux with a sharp knife or piping tip. Return to the oven for 5-10 minutes until dry.
- Remove from the oven and cool on a cake rake.
- Place the sugar and water in a saucepan over low heat. Leave it to heat until the sugar has melted. Do not stir. Continue cooking until it has turned a golden caramel.
- Meanwhile, fill your sink with cold water. Once the caramel is ready, dip the base of the saucepan in the cold water for a few seconds to stop the cooking process. Set the pan on a towel on the bench.
Method Crème Diplomat
Make the passionfruit and vanilla Crème Diplomat in separate batches. Both are made in the same way (repeat steps 1-5 for each).
- Split the vanilla bean lengthwise using a small sharp knife and scrape the seeds into a large saucepan. Drop the bean in too and add the passionfruit pulp or milk. Bring to the boil over low heat.
- Meanwhile whisk sugar & egg yolks in a bowl until creamy and then add cornflour and custard powder whisking until smooth and creamy.
- Pour half the passionfruit pulp or milk mixture into the egg mixture and whisk together. Now return the egg and passionfuit or milk mixture to the remaining passionfruit or milk mixture in the saucepan. Remove the vanilla bean.
- Over low heat, whisk the mixture until it thickens and starts to bubble. Continue whisking for about 2-3 minutes until the custard is thick and rich.
- Add the butter and whisk until melted – the custard should now be glossy. Remove from the heat.
- Pour the custard into a bowl and immediately cover the surface with plastic wrap to prevent a skin forming. Allow to cool completely.
- Place the pure and thickened cream into a stand or hand mixer with a whisk attachment and whisk until peaks hold their form, being careful not to over whisk.
- Gently fold a third of a cup of the whipped cream into the passionfruit Crème Diplomat. The final crème needs to be thick enough to hold its shape so if any extra cream is required add it a tablespoon at a time. Repeat this process for the vanilla Crème Diplomat.
- Refrigerate until ready to use.
- Working quickly carefully dip the top of each choux bun in the caramel and set it caramel side down on a silicone mat. Allow to cool completely.
- Spoon the passionfruit Crème Diplomat into a piping bag fitted with a 1cm round nozzle. Stick the tip of the nozzle in the hole in the base of the choux and fill with the crème (don’t over fill).
- Trim the puff pastry with a sharp knife to tidy up the edges and place on a serving plate.
- Position the choux buns, bottom side down, closely together along one long edge of the puff pastry, securing with a small dab of Crème Diplomat if necessary.
- Still using the passionfruit Crème Diplomat with the round tip, pipe a thin layer of the Crème Diplomat over the entire base of the puff pastry within the choux pastry border, being careful not to go over the edge.
- Fill a piping bag with the vanilla Crème Diplomat. Using the piping tip of your choice, pipe on top of the passionfruit Crème Diplomat to decorate.
- Drizzle with passionfruit pulp.
- Fill any extra choux buns with the remainder of the Crème Diplomat to serve as extras.
- The pastries can be baked a day or two in advance and stored in an airtight containers at room temperature.
This recipe is based on Will Torrent's version in Patisserie at Home.