Homemade Gateau Saint Honore Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Butter6 Tablespoon, cut in small pieces (80 Gram)
 Sugar3 Tablespoon (40 Gram)
 Salt1 Pinch
 Egg yolk1
 All-purpose flour160 Gram, sifted (1 Cup)
 Butter125 Gram (0.5 Cup)
 Water250 Milliliter (1 Cup)
 All-purpose flour150 Gram, sifted (1 Cup)
 Eggs4 , beaten
 Custard butter cream/French butter cream1 Cup (16 tbs)
 Apricot jam75 Gram (0.25 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 3894 Calories from Fat 1931

% Daily Value*

Total Fat 219 g336.7%

Saturated Fat 118.6 g592.8%

Trans Fat 0 g

Cholesterol 1493.3 mg

Sodium 572.8 mg23.9%

Total Carbohydrates 377 g125.6%

Dietary Fiber 8.4 g33.5%

Sugars 126.8 g

Protein 69 g137.2%

Vitamin A 131.3% Vitamin C

Calcium 22.4% Iron 102.8%

*Based on a 2000 Calorie diet


To make pastry, knead butter, sugar, salt, egg yolk and flour to make a dough.
Cover and refrigerate 30 minutes.
On a floured surface, roll out dough to a 10-inch (25-cm) round.
Place on a baking sheet.
Preheat oven to 400°F (205°C).
To make cream puff paste, put butter, water and salt into a medium saucepan; melt butter over low heat.
Quickly bring to a boil.
Remove from heat and beat in flour all at once.
Return to heat and cook 1 minute, stirring constantly.
Cool slightly.
Gradually beat in eggs, making sure they are thoroughly mixed.
Put cream puff paste into a pastry bag fitted with a large fluted nozzle.
Pipe a thick ring over the edge of the dough round.
Pipe 8 to 10 individual puffs separately on baking sheet.
Bake 25 to 35 minutes or until firm and golden.
Cool on a rack.
To fill and glaze, make Custard Butter Cream, or French Butter Cream and use to fill cooled cream puff ring.
Arrange puffs around edge of filling.
Warm jam; press through a strainer to obtain jelly.
Brush warm jelly over ring and puffs.