Gâteau Saint Honoré

Crème pâtissière

1. Start by melting La Perruche Cassonade brown sugar over a low heat to prevent it from burning. Then increase the heat slightly and remove from the heat.
2. Leave to cool by pouring the hot caramel onto a sheet of baking paper, then blend it to obtain a coarse powder. Store the caramel powder in an airtight container.

Prepare a classic crème pâtissière:

1. Heat the milk, cream and caramel powder together.
2. Separate the egg whites from the yolks.
3. Mix the egg yolks with the cornflour and add a third of the hot milk.
4. Mix well, then add the rest of the milk.
5. Cook the mixture in a saucepan until it thickens.
6. Add the butter, mix and blend lightly, then chill quickly, covering the crème pâtissière with cling film.

Cassonade brown sugar Chantilly cream

1. Make a second batch of caramel powder as explained above.
2. Mix the mascarpone with the cream. Add the caramel powder, blend and chill.

Cassonade brown sugar arlettes

1. Unroll the puff pastry and cover it with cling film.
2. Place in the fridge.
3. Spread around 40 g of butter over the entire surface of the pastry and sprinkle evenly but lightly with Cassonade brown sugar.
4. Roll the pastry, then freeze it for about 2 hours.
5. Cut into discs about 8 mm thick using a sharp knife.
6. Roll out the discs between two sheets of baking paper, using a rolling pin to form thin ovals.
7. Bake between two trays at 170 °C until golden brown, approximately 25 minutes.

Cassonade brown sugar profiteroles

1. Bring the water, milk, salt and La Perruche Cassonade brown sugar caramel powder to the boil.
2. Add the flour to the mixture and mix quickly to obtain a smooth dough.
3. Dry out the dough over a low heat, then add the eggs one at a time until the dough is smooth and glossy.
4. Using a 1 cm piping bag, pipe small profiteroles, about 2.5 cm in diameter, and sprinkle with La Perruche Cassonade brown sugar.
5. Bake at 150 °C for about 30 minutes.

Finishing and decorating the dessert

1. Soften the caramel crème pâtissière with a whisk and fill the profiteroles.
2. Grease the outside of the profiteroles and sprinkle with La Perruche Cassonade brown sugar.
3. Caramelise the profiteroles with a blowtorch to create a thin caramel shell.
4. Using a piping bag, pipe a small spiral of cream in the centre of the plate and arrange the 3 profiteroles.
5. Whip the caramel Chantilly cream until fairly stiff and pipe it as you wish between the profiteroles.
6. Place the arlettes between each profiterole.

Once you follow all the steps in this detailed recipe, you should have a Gâteau Saint Honoré to make any pastry chef proud. Now it’s time to enjoy your culinary masterpiece.

The inimitable taste of La Perruche Cassonade brown sugar blends perfectly with the crème pâtissière and homemade Chantilly cream. The crunchiness of the Cassonade brown sugar arlettes contrasts nicely with the sweetness of the cream and the softness of the profiteroles.

Enjoy every bite and let the different flavours and textures take you on a culinary adventure. Whether you’re alone or in company, it is a cake worth savouring.