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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