Sweet pastry base:
- 100g plain flour
- 50g softened butter
- 50g caster sugar
- 2 egg yolks
- 200ml water
- 90g unsalted butter, diced
- ¼tsp salt
- 45g white bread flour
- 120g plain flour
- 4 large eggs
- ¼tsp sugar
Amarula crème pâtissière:
- 600ml milk
- 4 eggs
- 100g caster sugar
- 50g plain flour
- 100ml Amarula liqueur
- 150ml cream, whipped
- 225g sugar
- 75ml water
- 300g gooseberries
- 100g granulated sugar
- 50ml water
- 2tbsp liquid glucose
Sweet pastry base:
- Sift flour into bowl and rub in butter with fingertips. The mixture should resemble fine breadcrumbs.
- Stir in the sugar, then add the egg yolks and mix until a dough forms.
- Wrap the dough in cling film and rest in fridge for 30 minutes. (This process may be done in food processor to save time).
- Preheat the oven to 200°C.
- Line two baking trays with baking paper.
- On the first tray, draw an 18cm circle in the middle of the parchment paper.
- On the second tray, draw twelve 4cm circles (flip paper over).
- Put water, butter, salt and sugar into a saucepan over a medium heat.
- Heat to melt the butter and allow mixture to come to a boil.
- Remove from heat, add flour and stir quickly with a wooden spoon until mixture forms a dough.
- Return to medium heat, and stir vigorously with wooden spoon until the mixture is smooth (stir until mixture begins to stick to the bottom of the pan).
- Remove from the heat. Add to the mixing bowl of an eclectic mixer.
- Stir the dough for 1-2 minutes, or until it stops steaming (this helps to cook off flour and dry out the dough, giving the buns a better rise).
- Add eggs, one at a time, beating well between each addition. You might not use all the eggs. The dough should be shiny, and should fall from the spatula in a ribbon that forms a ‘V’ shape.
- Place the dough in a piping bag. Cut a 1cm hole at the end.
- On the first baking paper, pipe a circle of choux pastry around the marked circle.
- On the second baking tray, pipe 12 walnut-sized choux buns.
- Push the tips with a wet finger to make a smooth top.
- Bake in preheated oven for 10 minutes.
- Reduce temperature to 170°C for a further 20 minutes, until risen and golden brown.
- Remove from oven. Pierce the choux ring and buns to allow steam to escape.
- Return to oven and dry out for 5 minutes.
- Remove and cool on a wire rack.
- Turn oven up to 190°C. Grease a baking tray.
- On a lightly floured surface, roll out the sweet pastry base to an 18cm round.
- Place on prepared baking tray, crimp the edges and prick with a fork.
- Bake in the preheated oven for 15-20 minutes, until the pastry is pale golden.
- Remove and allow to cool.
Amarula crème pâtissière:
- Add the milk to a saucepan, reserving 50ml, and heat to just below boiling.
- Meanwhile, beat the eggs, sugar, flour and reserved milk together.
- Pour the heated milk over the egg mixture. Stir and pour back into the pan.
- Cook over gentle heat, stirring all the time until thickened.
- Remove from the stove, add the Amarula and whisk to combine.
- Transfer to a bowl, cover with plastic wrap directly onto the crème to prevent skin forming.
- Allow to cool.
- Whip cream until soft peaks form.
- Whisk the cooled custard until smoothed, and fold in the cream.
- Cover with cling wrap and chill before using.
- Place the sugar and water into a heavy-based pan, and heat until sugar has dissolved. Brush down the sides of the pan with hot water to prevent sugar crystals from forming.
- Bring to the boil and boil the syrup until it turns a golden caramel colour.
- Place the pan into a large bowl filled with boiling water to keep the caramel fluid.
- Place the shortcrust base onto a serving plate.
- Place the crème pâtissière into a piping bag fitted with a plain nozzle.
- Pierce a hole into the base of each choux bun and pipe a little custard into each bun.
- Dip the base of each choux bun into the caramel, and place onto the choux ring (hold for a few seconds to secure).
- Repeat process with remainder buns to form a complete ring around the base.
- Pipe remaining crème pâtissière across the shortcrust pastry base in a circular pattern.
- Place the choux ring on top of the pastry base.
- Decorate by following the pattern of the base, placing gooseberries on top of custard in a circular pattern.
- Oil the base of an 18cm glass bowl.
- Place the sugar and water in a heavy-based pan, and heat gently until melted.
- Brush down the side with cold water to prevent sugar crystals forming.
- Bring to the boil, and then add the glucose. Allow to boil to 152°C on a sugar thermometer.
- Immediately dip the base of the pan into cold water and cool for 30 seconds.
- Dip two forks into the syrup and flick the forks over the oiled glass bowl to form a basket.
- Once cooled, carefully remove and place dome over the gooseberries to complete gateau Saint Honoré.
The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.