Gâteau St Honoré

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This spectacular choux confection is named after the patron saint of pastry chefs - you'll know why when you taste it.

For this recipe you will need a piping bag fitted with a large plain nozzle.

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For the choux pastry

For the filling

  • 200ml/7fl oz vanilla custard
  • 300ml/10½fl oz double cream
  • 50ml/2fl oz orange liqueur
  • 100g/3½oz caster sugar
  • 200g/7oz mixed soft fruit, such as strawberries, raspberries, blackberries and blackcurrants
  • 2 small twisted willow sprigs, to decorate (optional)