Milk Chocolate and Salted Caramel Gâteau Saint-Honoré
Falkner's over-the-top homage to the patron saint of French pastry features a crunchy puff pastry foundation, ringed walls of caramel-filled cream puffs, and a rich chocolate cream center. To serve, cut it into small slices, or, better yet, encourage your guests to gather around with knives and forks and dig in.
Falkner's over-the-top homage to the patron saint of French pastry features a crunchy puff pastry foundation, ringed walls of caramel-filled cream puffs, and a rich chocolate cream center. To serve, cut it into small slices, or, better yet, encourage your guests to gather around with knives and forks and dig in.
- 1/4 cup heavy cream
- 1/4 teaspoon vanilla extract
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1 cup whole milk
- 4 large eggs
- 6 large egg yolks
- 9 tablespoons sugar
- 2 cups whole milk
- powdered sugar
- 5 tablespoons cornstarch
- 1/8 teaspoon cream of tartar
- 5 tablespoons unsalted butter
- chocolate glaze
- 3 1/2 tablespoons unsalted butter
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 teaspoon unflavored gelatin
- 1 1/2 cups chilled heavy cream, divided
- Carbohydrate 94 g(31%)
- Cholesterol 410 mg(137%)
- Fat 108 g(166%)
- Fiber 2 g(9%)
- Protein 17 g(35%)
- Saturated Fat 55 g(275%)
- Sodium 508 mg(21%)
- Calories 1403
Step-by-step
- Preparation For base and cream puffs: Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Unfold 1 puff pastry sheet on a lightly floured surface. Unfold second pastry sheet and place directly on top of first, forming 2 layers. Press slightly to adhere. Using a 10" cake pan or tart pan bottom as a guide, cut pastry with a paring knife into a 10" round. Place on 1 prepared sheet.
- Bake base until puffed and deep golden brown, about 30 minutes. Let cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
- For cream puffs, preheat oven to 375°F. Combine milk, butter, sugar, and salt in a medium saucepan; bring to a boil. Remove from heat and add 1 cup flour. Stir to combine. Return to medium-high heat; stir dough vigorously until a dry film forms on bottom and sides of pan, about 2 minutes.
- Transfer dough to a stand mixer fitted with a paddle attachment. Add eggs one at a time, incorporating fully between additions. Scrape dough into a pastry bag fitted with a 1/2" tip or a plastic bag with 1/2" cut diagonally from 1 corner. Pipe 1"-1 1/4"-diameter rounds onto second parchment-lined sheet (there should be 25-30 rounds). Smooth any pointed tips with damp fingertips to form rounded tops.
- Bake for 20 minutes. Lower temperature to 325°F and bake until golden brown and dry, 15-20 minutes. Let cool completely.
- Using a sharp knife, cut a small hole in bottom of each puff. DO AHEAD: Can be made 2 months ahead. Store airtight in freezer. Thaw before continuing.
- Pastry cream: Bring milk and 1/3 cup sugar to a simmer in a medium saucepan, stirring until sugar dissolves. Stir cornstarch and 3 tablespoons water in a small bowl to dissolve. Whisk egg yolks with remaining 1/4 cup sugar in a medium bowl. Add cornstarch mixture. Gradually whisk in hot milk mixture; return to saucepan. Whisk constantly over medium heat until thick, about 2 minutes. Remove from heat. Add butter. Whisk until melted and smooth. Divide pastry cream equally between 2 medium bowls (about 1 1/4 cups each). Press plastic wrap directly onto surface of 1 bowl of pastry cream. Chill until cold and reserve for salted caramel mousseline. Immediately use hot pastry cream for diplomat cream.
- Milk chocolate diplomat cream: Add milk chocolate to hot pastry cream; stir until melted and smooth. Press plastic wrap directly onto surface of cream and let cool to room temperature.
- Place 2 tablespoons cold water in a medium bowl. Sprinkle gelatin over; let stand for 10 minutes to soften. Bring 1/2 cup cream to a boil in a small heavy saucepan. Add hot cream mixture to softened gelatin mixture and stir until dissolved. Chill just until cold, whisking frequently, about 5 minutes. Place remaining 1 cup chilled cream in a medium bowl. Using an electric mixer, beat until peaks form. Add gelatin mixture and beat until stiff peaks form.
- Fold whipped cream into chocolate mixture in 3 additions, folding just to blend between additions. Cover and chill until set, about 3 hours.
- Salted caramel mousseline: Stir 2 tablespoons water, sugar, and cream of tartar in a saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, about 7 minutes. Remove from heat; gradually add cream (mixture will bubble vigorously). Stir until any caramel bits dissolve and mixture is smooth. Let cool.
- In a stand mixer fitted with a whisk attachment, beat reserved chilled pastry cream and caramel sauce at medium speed. Gradually add butter, 1 tablespoon at a time, beating until fully incorporated between additions. Beat in salt and vanilla. Scoop into a pastry bag fitted with a small tip or a plastic bag with 1/4" cut diagonally from 1 corner and pipe into cream puffs. Cover cream puffs and chill.
- Assembly: Set the puff pastry disk on a serving plate. Set half of cream puffs aside. Dip bottom of remaining cream puffs into Chocolate Glaze and arrange in a circle, chocolate side down, around the edge of the pastry, leaving a 1/2" plain border. Repeat with remaining cream puffs, layering over first row of puffs as if laying bricks. Spoon chilled diplomat cream into center of gâteau, spreading out to inner edge of cream puffs. Dust lightly with powdered sugar.
My Culinary Adventure: The Gâteau Saint-Honoré
As a busy professional, time in the kitchen is a precious commodity. However, there's something deeply satisfying about creating something beautiful and delicious from scratch, especially when it involves a challenge. The Gâteau Saint-Honoré, with its intricate layers of puff pastry, cream puffs, and decadent fillings, has always been one of those recipes that felt both intimidating and alluring. I finally decided to take the plunge, and let me tell you, the journey was as rewarding as the final result.
The recipe itself is a testament to French pastry artistry. The sheer number of steps initially felt overwhelming. There's the meticulous construction of the puff pastry base, followed by the delicate piping of the cream puffs – ensuring each one is perfectly round and evenly browned. Then there’s the creation of the fillings: the silky smooth chocolate diplomat cream, the rich salted caramel mousseline, each requiring its own dedicated process and precision timing. But as I progressed, I found a rhythm, a meditative flow that eased my initial anxieties. Each step became a small victory, a testament to my patience and persistence.
What struck me most wasn't just the complexity, but the delicate balance of flavors and textures. The crisp, buttery puff pastry provides a wonderful contrast to the airy cream puffs. The rich chocolate cream provides a deep, intense flavor, while the salted caramel mousseline adds a touch of sweetness and a hint of salt that perfectly balances the richness. The entire experience was a masterclass in culinary harmony.
The actual assembly is almost as rewarding as the creation of each individual component. Carefully placing each cream puff around the pastry base, creating a perfect ring, felt like constructing a miniature architectural marvel. And finally, that moment when you spoon the chilled diplomat cream into the center, creating a beautiful, creamy swirl – pure perfection.
This wasn’t merely baking; it was a journey of self-discovery, a testament to my capability to tackle something challenging and to find unexpected joy in the process. The Gâteau Saint-Honoré is more than a dessert; it's a symbol of perseverance, a celebration of culinary passion, and a stunning centerpiece for any special occasion. The satisfied smiles on my friends' faces when they tasted my creation made it all worthwhile, a truly unforgettable experience.
Tips and Tricks
While the recipe is intricate, there are a few shortcuts and tips that can streamline the process:
- Make ahead: Many components of this dessert can be made ahead of time, reducing the stress of assembly day. The puff pastry base, cream puffs, and fillings can all be prepared a day or even several days in advance, allowing you to assemble the gâteau just hours before serving.
- Proper equipment: Investing in good quality equipment, such as a stand mixer and a pastry bag, will make the process significantly easier. A good pastry bag with various tips will allow for precise piping of the cream puffs and mousseline.
- Patience is key: This recipe requires patience and precision. Don't rush the process; take your time to ensure each step is executed correctly.
- Taste as you go: Adjust the sweetness and saltiness of the fillings to your preferences. A small taste test along the way can make a big difference in the final flavor profile.
The Gâteau Saint-Honoré is a testament to the fact that even the most elaborate recipes can be conquered with patience, attention to detail, and a good dose of culinary courage. The outcome is a breathtakingly beautiful and delicious dessert that will undoubtedly impress even the most discerning palates.
