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Gateau Basque (French Pastry Cream Version)

Gateau Basque (French Pastry Cream Version) Recipe

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. :-(
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Course: Dessert
Cuisine: French
Keyword: < 4 Hours
Prep Time: 50 minutes
Cook Time: 45 minutes
Servings: 8 Cake Wedges
Calories: 350.7kcal

Ingredients

FOR DOUGH

  • 1/2 cup sugar
  • 4 tablespoons butter (unsalted & softened)
  • 3/4 cup flour
  • 1/8 ounce yeast (5 gm)
  • 1 pinch salt
  • 1 teaspoon rum
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon almond extract

FOR PASTRY CREAM

  • 1 cup milk
  • 1/2 vanilla bean
  • 2 1/4 cups flour
  • 6 tablespoons sugar
  • 1 teaspoon rum
  • 2 egg yolks
  • 1 egg yolk (beaten, for glaze)
  • powdered sugar (for dusting)

Instructions

  • 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.

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Nutrition

Serving: 114g | Calories: 350.7kcal | Carbohydrates: 59.6g | Protein: 7g | Fat: 8.9g | Saturated Fat: 5g | Cholesterol: 90.3mg | Sodium: 79.2mg | Fiber: 1.4g | Sugar: 22.2g