Strawberry gâteau St Honoré

Strawberry gâteau St Honoré

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(5 ratings)


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Cooking time

Prep: 1 hr, 30 mins Cook: 1 hr

Skill level

For the keen cook


Serves 12

All the elements of this spectacular French dessert can be done in stages

Nutrition and extra info

Nutrition info

Nutrition per serving

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For the pastry base

  • 100g plain flour
  • 50g ground almonds
  • 85g butter
  • 50g caster sugar
  • 1 egg, separated

For the choux pastry

  • 50g butter
  • 70g plain flour, sifted into a bowl
  • 2 eggs, lightly beaten
  • 3 tbsp flaked almonds

For the filling

  • 2 tbsp custard powder
  • 2-3 tbsp caster sugar
  • 300ml milk
  • 1 tsp vanilla extract
  • 284ml pot double cream

To finish

  • 750g strawberries, hulled and halved if large
  • 100g caster sugar
  • icing sugar, for dusting

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  1. Make the pastry for the base: whizz the flour, almonds, butter and sugar in a food processor to fine crumbs. Add the egg yolk (reserve the white for later) and a few drops of water if necessary, then pulse until the dough comes together. Wrap in cling film, then chill for 1 hr.
  2. Heat oven to 200C/180C fan/gas 6. Roll out pastry on a large square of baking parchment, then trim to a 26cm round using a cake tin or plate as a guide. Carefully transfer the pastry still on the paper to a large baking sheet. Bake for 12-15 mins until golden. Cool on the paper, then transfer to a large, flat serving plate. Can be made 2 days ahead.
  3. To make the choux pastry, line a large baking sheet with baking parchment. Heat the butter in a pan with 125ml water until melted, then increase heat until boiling. Remove from the heat, then add the flour in one go, quickly stirring until everything comes together as a thick paste. Leave to cool for 10 mins. Beat the eggs in to the paste, using a wooden spoon, a little at a time, until you have a thick, glossy mixture. Spoon 12 equal-size blobs of choux, a little apart, over the baking sheet. Lightly whisk the reserved egg white, then brush over each blob of pastry. Sprinkle with flaked almonds.
  4. Bake the buns for 25-30 mins until crisp and golden. Remove from the oven, carefully split each bun, then return to the oven for 5 mins more to dry out the insides. Cool on a rack, then scoop out any soft insides. Can be made 2 days ahead – if they go soft, briefly crisp them up in the oven.
  5. To make the filling, mix the custard powder and sugar in a pan, then blend in a little milk to a smooth paste. Add the rest of the milk, then gently bring to the boil, stirring, until you have a thick custard. Remove from the heat, then stir in the vanilla. Transfer to a bowl, then cover the surface with cling film. Cool. Can be made 2 days ahead.
  6. Now assemble the gâteau: stir the custard to loosen a little. Whip the cream to soft peaks, then fold into the custard. Slice a third of the strawberries. Spread a thin layer of custard over the pastry base. Add the sliced strawberries to the remaining custard, then use to fill the choux buns. Arrange buns around edge of the pastry base. Spoon any remaining custard into the centre, then top with the remaining strawberries.
  7. To make the caramel, tip the caster sugar into a heavy based pan with 2 tbsp cold water. Heat, without stirring, to dissolve the sugar, tipping the pan if necessary, then boil hard until it becomes a light caramel. Remove from the heat and, when the bubbles subside, drizzle carefully over the choux buns. Dust with icing sugar and serve. The gâteau can be chilled for up to 2 hrs before serving.

Recipe from Good Food magazine, July 2009

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Star baker's picture

Very yummy!

apjscurtis's picture
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Very easy to break down and make over several days. It looked very impressive and tasted great.

sllyst's picture
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Made this for a BBQ and it looked stunning! Was fairly easy broken down into steps too. I would have liked the custard to be sweeter but i have a sweet tooth. It's worth not putting the strawberries on until just before you serve, they start to soften very quickly and it ruins it.

grannygoat16's picture
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Made this for a family get-together and it went down well. I made creme patissiere for the filling and lightened it with whipped cream. I ran out of filling as I made the choux buns a bit too big but it wasn't a problem, the whole thing tasted really good.

cakeanyone's picture
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Looked amazing and tasted good, but maybe not as good as it looked! I'd suggest whipping cream to stiff peaks so when the thick custard is added, it's firm enough (as the custard makes the cream a lot looser). The biscuit base was really really good and will definitely use that part of the recipe again...maybe as smaller individual rounds with choc profiteroles :-)

annewhiteley's picture
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An absolute triumph! Made it for a family barbeque making the pastry the day before. Didn't make the custard, bought posh creme anglais from M and S and used that. Tasted gorgeous and looked fantastic.