Today, with this dessert, I drive you to the French Pyrenees to taste one of the famous specialties of this area: the Gâteau Basque.
A generously flavored lemon shortcrust pastry with a vanilla custard and rum flavored.
Gâteau Basque is a very simple dessert, but perfect in its simplicity: a crispy pastry outside and soft inside, and a creamy filling.
A dessert for afternoon tea, but also to be enjoyed at any time of the day.
Gâteau Basque
Yield:
6
Ingredients
Gâteau Basque dough
- 3/4 cup (175 g) soft unsalted butter
- 1/2 cup + 5 tbsp (180 g) superfine granulated sugar
- 2 cups + 2.5 tbsp (265 g) pastry flour
- 4.5 medium (90 g) egg yolks
- a scant tsp (4 g) baking powder
- 1/8 tsp (0.85 g) salt
- zest from 2 lemons
Pastry cream
- 1+ 1/3 cups + 1 tsp (300 g) full fat milk
- 5 tbsp (75 g) superfine granulated sugar
- 2.5 medium (50 g) egg yolks
- 1/4 cup (30 g) corn starch (Maizena)
- seeds from 1 vanilla pod
- 1 tbsp + 1 tsp (20 g) dark Rhum
Instructions
Gâteau Basque dough
In the bowl of a stand mixer, fitted with paddle attachment, place butter with sugar, lemon zest and salt.Knead until you get a creamy mixture.Add sifted flour with baking powder.Knead on speed 1 until you get a sandy mixture.Add egg yolks and knead until you get a smooth mixture.Stop the a dough is formed.With your hands, shape the dough into a ball and divide into 2 equal parts.Between 2 sheets of baking paper, roll out the dough 4 mm thick and refrigerate overnight.Then, from the rolled dough, with an 8 inches - 20 cm. pastry ring, cut out 2 discs and refrigerate, covered with cling film.
Pastry cream
Prepare pastry cream, mixing egg yolks, sugar, vanilla seeds and corn starch.Heat the milk over medium heat and bring it to a simmer.Pour over the egg mixture and mix to combine.Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken and is cooked through.Pour the custard into a baking sheets, cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface and refrigerate for about 2 hours.
To assemble and baking
With a whisk, soften pastry cream, add dark Rum and mix until smooth.Pour the pastry cream in a pastry bag with a 12 mm nozzle and pipe a custard spiral over a dough disc, leaving 1 inch from the edge.With water, moisten the edges of the dough disc and place the second dough disc to seal.With a buttered 7 inches - 18 cm pastry ring, cut out the excess of dough, leaving the cake inside the ring.Brush the surface with egg yolk and refrigerate 20 minutes.Heat fan oven at 320F - 160F.Brush once again the surface with egg yolk and with a fork, create a nice pattern on the surface of the cake.With a skewer, make here and there some holes and bake for 40/45 minutes.Let completely cool inside the ring before removing from the mould.Enjoy.
Notes
Crema pasticcera: Avanzano 125 g Impasto: con gli avanzi potrete ricavare 10 biscotti da 7 cm. di diametro. Ricetta di Pablo Gicquel
0 Comments