Bake Off’s Gateau St-Honore – how to make Prue Leith’s puff pastry delicacy as seen on this week’s technical challenge
TONIGHT Great British Bake Off returned to our screens for the semi-final which saw the remaining contestants showcase their skills in patisserie week.
For the technical challenge, bakers tried their hand at Prue’s Gateau St-Honore – but could you master it at home?
What is a Gateau St-Honore?
According to host Noel Fielding, the desert is rectangular and comprised of two layers.
“The first layer must be puff pastry followed by choux buns dipped in sweet caramel and then filled with a silky crème” he explains.
Sandi adds: “Repeat that for the second layer and finish with piped Chantilly cream.”
The French recipe is named after the patron saint of bakes and pastry chefs, Saint Honoré or Honoratus, Bishop of Amiens.
What did Prue Leith say about the Gateau St-Honore?
Prue was eager to warn the bakers that “this is very difficult to make look good.”
What was the theme for this week's episode?
This week was Patisserie week and Noel and Sandi hosted a French-themed round of the baking competition.
The episode kicked off with a signature challenge in which the bakers were challenged to make domed tarts.
The contestants were tasked with making Prue's French dish - the Gateau St-Honore in the technical challenge.
Finally, the Showstopper saw the four bakers pushed to their limits as they produced sugar glass cabinets and cakes.
The final of the Great British Bake Off airs next Tuesday.
Last week, we showed you how to make Paul Hollywood's spicy chicken Moroccan pie.
And we showed you how to make Paul's classic fig rolls from Bake Off Biscuit Week.
Plus you can learn how to make Paul's Chocolate and Ricotta Cassatelle from Festival Week, here.