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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Md Mohashin Miya
[email protected]I'm going to bookmark this gâteau basque recipe for later. It looks like something I would enjoy.
Hasnain Choudhury
[email protected]I'm not sure if I'm up for the challenge of making this gâteau basque, but it sure does look delicious.
Siddik Zainab
[email protected]I'm not a big fan of almond filling, but I'm willing to give this gâteau basque a try.
mike melber
[email protected]I'm not sure if I have all the ingredients for this gâteau basque, but I'm going to see what I can find.
Raju technical
[email protected]This gâteau basque looks amazing! I'm definitely going to give this recipe a try.
Miguel Ruis
[email protected]I can't wait to try this gâteau basque recipe!
mdjibonkhan khan khan
[email protected]This gâteau basque is the perfect dessert for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
XQoz_
[email protected]I would definitely recommend this gâteau basque to anyone who loves French pastries.
Touseef Gujjar
[email protected]Overall, I thought this gâteau basque was a good recipe. It was easy to follow and the result was a delicious and beautiful dessert.
Amal
[email protected]The crust on this gâteau basque was a bit dry. I think I would brush it with an egg wash before baking it next time.
Jeneva Jordan
[email protected]This gâteau basque was a bit too sweet for my taste. I think I would reduce the amount of sugar in the pastry cream next time.
A wild Al00mi Has appeared
[email protected]I'm not a fan of almond filling, so I substituted it with a chocolate ganache. The result was a delicious and decadent chocolate gâteau basque.
McBroSki
[email protected]This gâteau basque was a bit more work than I expected, but it was worth it. The end result was a delicious and beautiful dessert that was a hit with my family.
Sama essawy
[email protected]I love the combination of flavors in this gâteau basque. The pastry cream is sweet and creamy, and the almond filling is nutty and flavorful. The crust is perfectly flaky and buttery.
Elemento Emprender
[email protected]This gâteau basque is the perfect dessert for any occasion. It's elegant and delicious, and it's sure to impress your guests.
Gebrela Ashebir
[email protected]I'm not much of a baker, but this gâteau basque was surprisingly easy to make. It came out perfect and tasted amazing.
Ilomuanya Kenechukwu
[email protected]This was my first time making gâteau basque and it turned out great! The instructions were easy to follow and the result was a delicious and beautiful dessert.
kiddy Lgs
[email protected]I made this gâteau basque for a party and it was a huge hit! Everyone loved the delicate pastry and the creamy filling. I will definitely be making this again.
Momin Chandio
[email protected]This gâteau basque was a delightful treat! The pastry cream was rich and creamy, and the almond filling was flavorful and nutty. The crust was perfectly golden and flaky. I loved the combination of textures and flavors in this dessert.