Gâteau St. Honore

Steps

1. To make the base

   - Place the 75g (3oz) plain flour in a mixing bowl with 40g (1½oz) butter cut into cubes. Rub the butter into the flour until the mixture resembles fine breadcrumbs.

   - Stir in 1 tbsp caster sugar. Add 1 egg yolk and mix to a dough adding a little water if necessary. Shape the dough into a ball.

   - Roll out the dough to form a 20cm (8in) circle and place on a greased baking sheet. Pinch the edges to flute and chill while you make the choux pastry.

2. To make the choux pastry

   - Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Place 75g(3oz) butter in a saucepan with 175ml (6floz) water and heat gently until the butter melts.

   - Increase the heat and bring to a rolling bowl. Remove from the heat and quickly add 90g (3½oz) plain flour all in one go and beat with a wooden spoon until the mixture forms a ball around the spoon and leaves the sides of the pan.

   - Allow to cool slightly then gradually beat in 3 lightly beaten eggs a little at a time until you have a smooth glossy paste.

   - Place the choux pastry in a large piping bag fitted with a large star nozzle. Pipe balls of choux pastry around the edge of the pastry base.

   - Use the remaining choux pastry to pipe similar sized balls on a second baking sheet. Bake in the oven for 15-20 minutes. The tray on the lower shelf may take a little longer to cook than the one on top.

   - Once cooked allow to cool completely. Meanwhile make the crème Chiboust.

3. To complete

   - Whip 300ml (½pt) double cream with 2 tbsp icing sugar if desired until standing in soft peaks. Spoon into a piping bag fitted with a star nozzle and pipe a little cream on the top of the choux ring circle. and place a second ring of choux balls on top.

   - Spoon the creme Chiboust into the centre of the gâteau and pipe the remaining cream on top.

   - Place 125g (4oz) granulated sugar in a small saucepan with 4 tbsp water. Heat gently stirring until the sugar dissolves. Once all the sugar has dissolved stop stirring and increase the heat. Cook until the carmel turns golden brown.

   - working quickly drizzle the caramel over the chouz pastry. Transfer to a serving dish and serve