This one is really hard for me to share. I am okay with making something that didn’t quite look like the picture but this one failed in a way that I didn’t think was possible. It took me way longer than I first thought, I made I had to redo the steps and it didn’t cook all the way through. So if you want to see how I messed but and get the proper recipe and method from the queen Prue Leith, take a seat…

Pâtisserie week

Signature: 8 Domed tartlets

Technical: Gâteau Saint Honoré

Showstopper: Spectacular sugar glass case (transparent)- inside an edible depiction of something precious

Technical: Gâteau Saint Honoré

Pre-baking information: Re and re-read the instructions. Even thought she doesn’t say do the other things whilst the pastry is chilling every time or you’ll be in the kitchen for 5 hours like me. Have ALL of what you need. I didn’t have any and that is some of why it looks so awful. My biggest tip is don’t make it. It was nice and I am glad I have now tried it, but you are better off making easy pastry, smothering it in caramel and dipping it in Chantilly cream - looks different but same taste and less hours. Recipe from The Great British Bake off (Prue Leith’s)

So I really want to tell you my ingredients and method but in all honesty I have made myself forget this ever happened. There are times when I laugh but I mostly cry. The best thing I think you can do is go on the show’s website and follow Prue’s method. I will not do this justice. But, if you do attempt this, congratulations already. However it turns out will taste amazing!

I did not use the eggs! I cannot eat the raw form of egg as I have OAS and I wouldn’t risk it! (No meringues for me)

Please share any pictures or comments! Please laugh with me so I stop crying!!

Happy baking!!