Gateau D Helené was created by Chef Pierre Desroches, who worked for the famous restaurant La Tour Montparnasse in Paris and later became the head chef at Le Grand Véfour (Paris).
The name comes from the fact that one of his recipes called “Le Petit Gateau” was named after his daughter.
What Is The Gateau D Helene Recipe?
This delicious dessert is made out of two layers of sponge cake filled with whipped cream and topped off with a chocolate mousse.
The recipe originally came from France but has since been adapted to include other ingredients such as peanut butter and bananas.
It requires some skill when it comes to baking because the batter needs to be baked very slowly and evenly so that it doesn’t burn on top.
It also takes time to cool down before serving, making this a great way to impress your guests!
Here are the steps involved in creating the gateau d helene recipe:
- Step 1 – Prepare the base layer of the gateau d helene by mixing together all dry ingredients: flour, cocoa powder, sugar, salt, and baking soda.
- Step 2 – Make the egg whites fluffy by beating them up with an electric mixer until they turn into soft peaks. If you don’t have an electric mixer, use a whisk instead.
- Step 3 – Combine the whipping egg yolk and milk then add both to the bowl containing the dry ingredients. Mix thoroughly until there aren’t any lumps remaining.
- Step 4 – Using a spatula, gently fold in half of the egg white mixture into the wet ingredients.
- Step 5 – Invert the bowl over the sink and let the batter sit for 10 minutes. This will allow the bubbles to rise and form.
- Step 6 – Pour the batter into an 8-by-8-inch pan lined with parchment paper. Spread the batter evenly across the pan while pressing firmly against the sides of the pan to ensure even distribution of the batter.
- Step 7 – Bake for 40 minutes at 325 degrees Fahrenheit (170 degrees Celsius) or until a toothpick inserted into the middle comes out clean.
- Step 8 – Let the cake cool completely before assembling the next layer.
- Step 9 – Assemble the second layer by combining all the liquid ingredients to make the filling. Use an electric mixer if possible.
- Step 10 – Place the bottom layer of the dish upside down onto a piece of plastic wrap. Gently pour about half of the filling onto the center of the cake.
- Step 11 – Cover the cake with another piece of plastic wrap and place the top layer of the cake on top of the first layer. Press down lightly to spread the filling evenly.
- Step 12 – Trim away excess plastic wrap and refrigerate overnight.
- Step 13 – Remove the cake from the refrigerator and cut into squares using a sharp knife. Serve immediately with either a cold glass of milk or hot espresso.
If you want to learn more about French desserts, read our article on how to bake a perfect apple tart.
For information on cooking techniques, check out these websites:
How Do You Make Gateau D Helene?
Here’s how to create your own gateau d helene:
- Start off by making a basic white chocolate ganache.
- To do this, bring together 200g dark chocolate, 100ml double cream, 50g butter, 1/4 teaspoon vanilla extract and 60g powdered sugar into a heatproof bowl set over a pan of simmering water.
- Stir until smooth and then remove from the heat.
- Once cooled down, add another 150g milk chocolate and stir well.
- Set aside.
- Then combine two eggs, three yolks, 75g caster sugar, 3 tablespoons flour, 1 pinch salt, 1 tablespoon cocoa powder and 2 teaspoons instant espresso powder using an electric whisk.
- Once combined, sift half of the dry mixture through a fine mesh strainer to ensure there aren’t any lumps left behind.
- Repeat with the other half.
- Pour the egg mix into a stand mixer fitted with a balloon whisk attachment and beat on medium speed for about 10 minutes.
- Then gradually pour in all of the remaining wet ingredients while beating on high speed until thickened and glossy.
- You can tell when it’s ready because if you run your finger across the top of the batter, the streaks should disappear almost immediately.
- Finally, fold in the melted white chocolate.
- Divide the batter between six ramekins lined up side-by-side so they fit snugly inside a large baking tray.
- Place the tray into a cold oven and bake for 15 minutes.
- The cakes will puff slightly but once out of the oven, gently press them back down onto their sides.
- Remove the tray from the oven and leave the cakes to cool completely before serving.
- To serve, place each piece of cake on a plate and spread some of the warm ganache evenly around its edge.
- Add a spoonful of either hot or cold coffee or chocolate sauce and dust liberally with icing sugar.
What Are The Ingredients In Gateau D Helene?
A gateau d helene has many variations but all have the same basic ingredients.
They include:
- Dark chocolate – 70% cocoa solids
- Chocolate buttercream icing – made with melted dark chocolate
- Cocoa powder – can be used as an alternative ingredient if desired
- Powdered sugar – sifted before use
- Eggs – 2 medium eggs
- Milk – 1 cup milk
- Butter – unsalted butter
- Baking powder – baking soda
- Vanilla extract – vanilla bean paste or pure vanilla extract
- Flour – plain flour, self-rising flour, or combination thereof
- Sugar – granulated white sugar
- Salt – fine sea salt
- Yeast – active dry yeast
- Water – 3/4 cup water per egg plus additional liquid needed to mix batter
Making gateau d helene
To start making your gateau d helene, first preheat oven to 350 F.
Then, line two 8 inch square pans with parchment paper and grease them lightly with butter.
In another bowl, whisk together the eggs, milk, butter, vanilla extract, baking powder, sugar and salt until smooth, then add the flour gradually mixing well so no lumps remain.
Finally, fold in the yeast and set aside until mixture becomes frothy, about 5 minutes.
Once foamy, pour into prepared pan(s) and bake for 25 to 30 minutes or until edges are golden brown.
Remove from oven and allow to cool completely on wire rack.
Once cooled, remove cakes from pans and place each on a plate.
Using a serrated knife, cut the top off of each layer to create flat surfaces.
Place one layer on top of the other and repeat process with remaining layers.
To frost, melt chocolate on low heat using double boiler method or microwave.
Add powdered sugar, stirring constantly until fully incorporated.
Drizzle over cake, allowing excess to drip down sides.
If you don’t want to use chocolate, substitute with any flavor of cream cheese or vanilla icing instead.
How Long Does It Take To Make Gateau D Helene?
A gateau D Helene can be made within 15 minutes, but you will need an hour if you want to serve it as part of a meal – this includes baking the cake, making the sauce, assembling all the components together, and serving them on individual plates.
- 15 Minutes – Ingredients mixed, beaten and poured into pan
- 1 Hour – Baked, cooled and assembled
- 30 Minutes – Sauce prepared
You can also buy gateau d helene ready-made, but this doesn’t mean that you won’t have any effort involved in preparing it yourself!
Ingredients
- 125 g unsalted butter
- 120 ml water
- 150 g dark brown sugar
- 80 g cocoa powder
- 1 egg yolk
- 100 g plain flour
- 60 g self raising flour
- 300 g strong milk chocolate
- Sugar syrup
- Coffee/chocolate sauce
Method
- Mix dry ingredients together in a bowl, then add wet ingredients to form a batter.
- Pour mixture evenly between two greased and floured 20 cm round pans.
- Bake in preheated oven 180°C for 25 minutes until golden and cooked through.
- Cool completely before slicing horizontally into 3 layers.
- Make your chocolate sauce using 1 tbsp sugar syrup per cup of hot coffee.
- Drizzle over the top layer of each slice and refrigerate overnight.
- When ready to assemble, warm up the remaining sugar syrup slightly so that the slices don’t stick when they come out of the fridge.
- Spread the bottom layer of each sliced cake with some of the warmed sugar syrup, followed by a layer of coffee sauce.
- Top with another layer of cake, and repeat these steps to create a layered effect.
- Refrigerate again before serving.
What Is The History Of Gateau D Helene?
Pierre Desroches first came up with the idea of creating something like this when he had an employee working for him as a pastry chef.
The man wanted to eat something different than what they normally made and so Desroches decided to give it a try himself.
He took some of the same ingredients used in making other desserts but combined them into something new.
He then added whipped cream on top of it along with a layer of dark chocolate.
Desroches said that the finished product reminded him of a mountain peak covered in fog.
It was also a little bit sour due to the acidity of the lemon zest.
Thus, the dessert got its name ‘Gateau D Helène’ – meaning ‘mountain peak covered in mist’.
After trying out the dish, Desroches started serving it to his guests at his own place and soon found out that everyone loved it.
This led him to start selling it commercially too.
In 1962, he opened up another shop where he sold the desserts under the brand name ‘Gaudissart’.
By 1969, he had expanded further and moved into a larger location.
Soon, many people began asking for his secret recipe for the dessert.
In 1973, he gave it away as a gift to all his employees.
Since then, the recipe has been passed down within the family until now.
The original recipe can be found online here.
However, there are several variations of it today.
This is how you can tell if the gateau d helene recipe you have received really is authentic:
- It should include eggs, flour, sugar, salt, butter, vanilla extract, baking powder, cocoa powder and milk.
- There must be no leavening agents such as yeast or chemical raising agents.
- You may find that the original version uses more egg yolks compared to whites.
- Also, the batter will be thicker.
- When cooking the cakes, do not overbake them.
- If you add any flavorings, they should not interfere with the taste or texture of the cake.
How Did The Gateau D Helene Recipe Come About?
In the early 20th century, the French were passionate foodies, but they had limited access to exotic ingredients from around the world.
So when the opportunity arose to visit London, France decided to send some chefs there to sample British cuisine.
One of them was Pierre Desroches, who went on to become Chief Executive Officer of Michelin Starred Restaurant de Londres.
He fell in love with English desserts and cakes, particularly crumpets, and wanted to create something similar for his fellow countrymen back home.
He came up with gateaux d’Helené – little gateaux made out of chocolates – and it proved so popular he started making them all over Parisian cafés.
The popularity of these little cakes led him to creating more elaborate versions of gateaux d’Hèléné, including the ones we know today as gateaux d’Helene.
What Is The Origin Of Gateau D Helene?
Pierre Desroches first made this dessert while working as head chef at La Tour Montparnasse in Paris.
He has been credited as being the creator of Gateaux D’Helene because he came up with the idea to serve it with a coffee or chocolate sauce.
The original dish consisted of a layer of almond sponge cake topped with fresh strawberries and whipped cream.
It would be another 20 years before it was recreated as Gateau D’Helene in a book written by Jacques Genin and published in 1965 under the title “La Cuisine du Grand Restaurant”.
It became very popular among gourmets and quickly gained its place on every French table.
Recipe of gateau d helene
- 1½ cups sugar
- ¼ cup water
- 4 eggs
- 7 ounces flour
- 6 tablespoons melted butter
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 10 ounces sliced almonds
- 5 ounces slivered blanched almonds
- 1 tablespoon vanilla extract
- 8 ounces raspberries
- Chocolate Sauce – 2 ounces milk chocolate chopped fine
- White Chocolate Sauce – 1 ounce white chocolate chopped fine
(Note: If you are using real eggs, add two more eggs)
In a bowl, mix together the sugar and water until smooth.
Add 4 whole eggs and beat well.
Sift dry ingredients separately into egg mixture.
Beat vigorously and fold in lastly.
Fold in nuts.
Pour batter into greased pan and bake at 350°F for 30-35 minutes or until done.
Cool thoroughly and spread with cream cheese frosting.
Cut into wedges and garnish each slice with half an orange.
Serve with either Coffee Cream or White Chocolate Sauce.
How Popular Is Gateau D Helene?
It is hard to tell exactly how many people eat this dessert because it has been around since the late 19th century but there are some estimates available.
According to Wikipedia, the French government estimated in 2013 that about 2 million people ate this dish every day in France.
It may be more now due to its popularity on social media sites like Instagram.
In 2014, the most popular blog post about gateaux d helene was titled “Baguette de Pâtisserie à la Gateau D-H!” This post received over 100 comments within three days of being published.
There were also several other posts about the same topic as well as several YouTube videos.
One video had over 1.5 million views.
As you can see, this dessert is very popular among foodies.
This popularity has led to several variations and imitations.
Some of these include:
- Chocolate Cake Baked Alaska
- Mocha Gateau
- Coffee Gateau
Why Is Gateau D Helene So Popular?
This delicious dessert has been around since the 19th century when it was first introduced as an alternative to the classic French cakes such as Napoleon Cake.
It contains layers of fresh whipped cream sandwiched between two thin layers of sponge cake.
The top layer gets covered with buttercream or fondant icing and then decorated with fruits, nuts, or other embellishments.
The cake can be garnished with any type of fruit you want to serve on your table.
It also goes well with different types of ice creams, yogurt, sorbets, and even alcoholic beverages like champagne.
When I make this, I usually add strawberries, raspberries, blueberries, or mangoes to my gateau d helene recipe to match the season.
The secret behind its popularity lies in the use of eggs whites instead of whole egg yolks.
This makes the cake lighter than most standard cakes.
I am not sure how many people have tried this amazing dessert but it definitely deserves a place in everyone’s baking repertoire.
You will love having this decadent treat in your home once you try out this simple gateau d helene recipe!
What Are Some Variations Of The Gateau D Helene
In addition to the classic gateau d helene, there are several other versions of this dessert around the world.
For example, the gateau de chocolatine has been made since 1872 in Switzerland, while the gateau des rochers uses almond flour instead of flour.
You can also find many different types of gateaux dhelenés such as the gateau à la crème au caramel, the gateau aux framboises and the gateau aux noix du Brésil.
The gateau dheléné is very similar to the gateau moka but it usually contains more eggs than the latter.
In Italy, they call the gateau mokato l’arrosto di cioccolata e farina perla.
The difference between these two desserts lies mostly in their preparation method – the gateau mokato is baked in an oven while the gateau dheléné is cooked on top of hot water.
Equipment
- 1 Oven
Ingredients
- 192 g plain flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 170 g unsalted butter
- 200 g sugar
- 1 orange
- 3 eggs
- 60 ml orange juice
- 2 tbsp dark rum
- 160 g apricot preserve
- 120 ml whipping cream
- 125 g mascarpone
- 1 tsp vanilla extract
- 66 g caster sugar
- 128 g desiccated coconut
Instructions
- Grease and line a 20cm springform pan with greaseproof paper while the oven is preheated to 170C, gas mark 3, or 325F. Shake off the extra flour after lightly dusteding.
- Mix the flour, baking soda, and sea salt in a small bowl. put aside; depart.
- Cream the butter, sugar, and orange zest in a sizable bowl until the mixture is light and creamy. Add the eggs one at a time, mixing thoroughly after each addition.
- Continue beating after adding the remaining flour mixture. Scoop into the cake pan while scraping the bowl’s sides as you go. Bake for 50–55 minutes, or until brown and firm (test with a skewer to see if it comes out clean to determine when it’s done). If it begins to brown too soon, cover with a little foil.
- After the cake has cooled in the pan for 20 minutes, remove it. Move to a rack and allow to cool to room temperature. Divide the cake in half, then turn the top layer over to reveal the crumb.
- Rum and orange juice should be combined. Spread the apricot preserve on top of each cake after lightly moistening it with the mixture. Add the vanilla after whipping the cream and mascarpone just long enough to hold soft peaks. Beat after each addition of sugar to ensure complete incorporation. Add 2/3 of the desiccated coconut to a small dish with 1/2 the cream.
- Put one cake half, jam side up, on a plate or tray, and top with half the coconut cream. Repeat with the other cake half, then combine with a sandwich. With a spatula, spread the remaining whipped cream over the entire cake and top with the remaining shredded coconut.
- Place in the refrigerator for an hour to make slicing easier, or consume right away. Enjoy!
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My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.