Prue Leith’s Gâteau Saint Honoré recipe - The Great British Bake Off
Chilling the flour (as well as the butter) before using it helps to ensure that you end up with really flaky, tender layers of puff pastry for your Saint Honoré gâteau – making this recipe a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thegreatbritishbakeoff.co.uk.
Ingredients
- 75g strong white bread flour, chilled
- 75g plain flour, chilled
- pinch of salt
- 1 large egg
- 50ml water, chilled
- 125g unsalted butter, chilled
- 3 platinum-grade gelatine leaves
- 250ml whole milk
- 1 vanilla pod, split
- 4 large eggs, separated
- 100g caster sugar
- 25g cornflour
- 80g plain flour
- 40g salted butter
- 2 large eggs, beaten
- 200g caster sugar
- 40g liquid glucose
- 200ml double cream, chilled
- 100ml whipping cream, chilled
- 25g icing sugar
- 1 tsp vanilla extract
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