GATEAU BASQUE (FRENCH PASTRY CREAM VERSION)
Per Pierre-Yves Chupin in *French Bistro and Cafe Cooking* , "There are 2 versions of *Basque Cake* , 1 based on cherry preserves & another on pastry cream (creme patissiere) that is always very popular." A RZ search yielded several recipes for cherry preserves versions & none for the latter that I could find, so I am entering it here as he opted to do in his cookbook. (Time does not include time for dough to rise). *Enjoy* ! -- *Edited to Add* -- Despite extraordinary efforts to verify & correct this recipe + 2 tries at making it by Buddha, it appears the recipe may be faulted in some way. Details + photos of the recipe from the cookbook can be found at http://www.recipezaar.com/bb/viewtopic.zsp?t=261947&postdays=0&postorder=asc&start=30. If anyone can shed light on this prob, it would be welcomed. Until that happens, I plan to try to email the author & publisher to register a complaint. If they respond, that answer will be posted in this thread at that time. :-(
Provided by twissis
Categories < 4 Hours
Time 1h35m
Yield 8 Cake Wedges, 8 serving(s)
Number Of Ingredients 16
Steps:
- Make dough by mixing all dough ingredients in a lrg bowl. Do not knead dough too much, but rather allow it to rise for 2-3 hours.
- Make pastry cream by heating the milk in a saucepan together w/the vanilla bean split lengthwise. Remove from heat, cover & allow the vanilla to infuse for 20 minutes.
- In a mixing bowl, combine flour, sugar, rum & 2 egg yolks. Remove the vanilla bean from the saucepan & bring the milk back to a gentle boil. Gradually pour it over the flour/sugar mixture while whisking vigourously. Return mixture to the saucepan, reheat to a gentle boil (stirring freq), remove from heat & set aside.
- Preheat oven to 350F (180C).
- Roll out 2/3 of the dough to fit the base & sides of a shallow 9-in rd cake pan. Spread the filling over the dough, fold over the dough edges & brush them w/a little beaten egg yolk.
- Roll out the remaining dough to cover the filling completely, glaze w/beaten egg yolk & bake for 45 minutes.
- Allow to cool slightly, refrigerate till cold & dust w/powdered sugar prior to serving. Garnish w/red berries as desired.
Nutrition Facts : Calories 350.7, Fat 8.9, SaturatedFat 5, Cholesterol 90.3, Sodium 79.2, Carbohydrate 59.6, Fiber 1.4, Sugar 22.2, Protein 7
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Kailash Bist
[email protected]I can't wait to try this gateau basque recipe!
Alexander Cuellar
[email protected]This gateau basque is the perfect dessert for any occasion.
Agbeko Blaq
[email protected]I'll definitely be making this gateau basque again. It's a new favorite!
ROHAN JADHAV
[email protected]The gateau basque was absolutely beautiful, and it tasted even better than it looked.
Nasro Brown
[email protected]I'm not a very experienced baker, but I was able to make this gateau basque with no problems. It's a great recipe for beginners!
Ya Man
[email protected]The gateau basque was a bit more challenging to make than I expected, but the instructions were clear and easy to follow.
Salamatu Zakari
[email protected]This gateau basque is a labor of love, but it's worth it. The end result is a stunning and delicious dessert.
Brandon Canales (Sniperkillabob)
[email protected]I'm not usually a fan of gateau basque, but this recipe changed my mind. It's absolutely delicious!
Nudrat tasnim Nishat
[email protected]This is the best gateau basque I've ever had! The pastry is so light and airy, and the filling is perfectly balanced.
Sereen Sozo
[email protected]I've made this gateau basque several times now, and it always turns out perfect. It's a great recipe for any occasion.
Lelit Nigus
[email protected]The gateau basque was a hit at my party! Everyone loved the combination of the flaky pastry and the creamy filling.
amiyah muse
[email protected]This gateau basque is a real showstopper! The pastry is flaky and buttery, and the pastry cream is rich and flavorful. I highly recommend this recipe!