Gâteau Saint Honoré à la passion


A passionfruit, chocolate and strawberry Saint Honoré. Named after the French patron saint of bakers and pastry chefs, this delicious cake is a real test of skill.

Equipment and preparation: for this recipe you will need a large star nozzle, a large circular nozzle, piping bag, 30cm/12in flan ring and a food processor.


For the rough puff pastry

  • 300g/10½oz plain flour, plus extra for dusting
  • 200g/7oz salted butter, diced
  • 150ml/5fl oz ice cold water
  • squeeze lemon juice
  • 1 free-range egg, white only, lightly beaten

For the choux pastry

For the crème pâtissière

For the passionfruit curd

For the crème Chantilly

For the caramel

For the milk chocolate ganache

To decorate