Strawberry Gâteau Saint-Honoré
By Joe
Source: Mary Cadogan (BBC Good Food).
A make-in-stages Saint-Honoré: a crisp almond pastry base ringed with almond-topped choux buns filled with vanilla custard cream and strawberries, the centre piled with more berries and drizzled with light caramel.
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Method
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EU nutrition claims
- Low salt: 0.08 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 113 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
15.3 g per serving
30.6 % of the 50 g daily maximum · 61.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- baking parchment
- 2 large baking sheets
- rolling pin
- medium saucepan
- wooden spoon
- pastry brush
- electric whisk
- small heavy-based saucepan
- large flat serving plate
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 364 kcal |
| Protein | 6.2 g |
| Carbohydrate | 35.4 g |
| of which sugars | 20.7 g |
| of which free sugars | 15.3 g |
| Fat | 22.8 g |
| of which saturates | 12.3 g |
| Fibre | 2.4 g |
| Salt | 0.09 g |
Protein per 100 kcal
1.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
