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have any of you made gateau basque? iso recipe for those lovely, creamy, dreamy cakes.
- Thread starter wildwoods
- Start date
REC: Gateau Basque
I haven't tried this yet, but found it in my files. It was adapted from François Payard's "Simply Sensational Desserts. You can click the link to see a photo, notes from the poster, etc.
GATEAU BASQUE
3/4 cup (90 grams) slivered almonds
1 1/3 cups (200 grams) all-purpose flour
1 tsp (5 grams) baking powder
1 scant teaspoon salt
4 large eggs
1 cup (200 grams) sugar
1 vanilla bean, split
14 Tbsp (1 3/4 sticks) (200 grams) unsalted butter, melted and cooled
1 Tbsp dark rum or orange flower water
1 1/3 cups (340 ml) pastry cream (recipe follows), at room temp
10 oz (275 grams) low-sugar cherry preserves, or the same weight of fresh pitted cherries
For pastry cream:
2 cups (500ml) whole milk
1 vanilla bean, split, or 1 teaspoon extract
1/2 cup (100 grams) sugar
1/4 cup (30 grams) cornstarch, sifted
6 large egg yolks
2 Tbsp (30 grams) unsalted butter
For cake:
Place the almonds in the bowl of a food processor and process until finely ground, about 45 seconds. Transfer to a medium bowl. Sift the flour, baking powder and salt over the almonds. Gently whisk until combined and set aside.
Place 3 eggs and the sugar in a large bowl. Scrape the seeds from the vanilla bean into the bowl (reserve the pod for another use) and whisk the eggs until thickened and pale. Whisk in the melted butter. Whisk in the dry ingredients and rum. Let the batter stand for 20 minutes.
Preheat the oven to 400° F. Butter a 9" springform pan. Dust the pan with flour, tapping out the excess.
Put the pastry cream into a medium bowl and whisk it until smooth. Scrape half the cake batter into the pan and smooth the top with a spatula. Spread the cherry preserves over the batter. Fill a pastry bag fitted with a 1/2" plain tip with 1 1/3 cups of the pastry cream (reserve the rest for some other use).
Pipe the pastry cream over the preserves, beginning 1/4" from the edge of the pan and piping a spiral toward the center in tight coils. Scrape the remaining cake batter over the pastry cream and smooth it into an even layer, covering the cream as much as possible. Lightly beat the remaining egg and lightly brush the tops of the cakes with the egg wash.
Bake the cake for 45 to 50 minutes, until golden brown on top and a toothpick inserted into the center comes out clean. Cool the cake in the pan on a rack for 10 minutes before unmolding and cooling completely. Dust the top decoratively with icing sugar, if desired.
Yield: 1 cake, enough to feed 10-12 people "(the original recipe actually has you make 2 smaller cakes from the same ingredients; I combined them into one)"
For Pastry Cream:
Line a shallow baking pan (such as a 9" square pan) with plastic wrap.
Put the milk in a medium saucepan, scrape the seeds from the vanilla bean into the pan, and add the bean. Bring to a boil and remove from heat.
Whisk together the sugar and cornstarch in a small bowl. Place the yolks in a medium bowl; whisk in the sugar mixture and whisk until the mixture turns pale yellow and is thick and smooth.
Gradually pour half of the hot milk into the yolk mixture and whisk to combine. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for several seconds, then remove the pan from the heat and whisk in the butter until completely melted.
Scrape the pastry cream into the prepared pan, spreading it evenly with a rubber spatula. Cover the pastry cream with plastic wrap, placing it directly against the surface to prevent a skin from forming. Refrigerate until needed, or up to 3 days. Remove the vanilla bean before using the pastry cream.
Makes about 2 1/3 cups
adapted from François Payard's "Simply Sensational Desserts"
posted by melissa - travelerslunchbox.com
http://travelerslunchbox.com/journal/2005/10/10/gteau-basque.html
I haven't tried this yet, but found it in my files. It was adapted from François Payard's "Simply Sensational Desserts. You can click the link to see a photo, notes from the poster, etc.
GATEAU BASQUE
3/4 cup (90 grams) slivered almonds
1 1/3 cups (200 grams) all-purpose flour
1 tsp (5 grams) baking powder
1 scant teaspoon salt
4 large eggs
1 cup (200 grams) sugar
1 vanilla bean, split
14 Tbsp (1 3/4 sticks) (200 grams) unsalted butter, melted and cooled
1 Tbsp dark rum or orange flower water
1 1/3 cups (340 ml) pastry cream (recipe follows), at room temp
10 oz (275 grams) low-sugar cherry preserves, or the same weight of fresh pitted cherries
For pastry cream:
2 cups (500ml) whole milk
1 vanilla bean, split, or 1 teaspoon extract
1/2 cup (100 grams) sugar
1/4 cup (30 grams) cornstarch, sifted
6 large egg yolks
2 Tbsp (30 grams) unsalted butter
For cake:
Place the almonds in the bowl of a food processor and process until finely ground, about 45 seconds. Transfer to a medium bowl. Sift the flour, baking powder and salt over the almonds. Gently whisk until combined and set aside.
Place 3 eggs and the sugar in a large bowl. Scrape the seeds from the vanilla bean into the bowl (reserve the pod for another use) and whisk the eggs until thickened and pale. Whisk in the melted butter. Whisk in the dry ingredients and rum. Let the batter stand for 20 minutes.
Preheat the oven to 400° F. Butter a 9" springform pan. Dust the pan with flour, tapping out the excess.
Put the pastry cream into a medium bowl and whisk it until smooth. Scrape half the cake batter into the pan and smooth the top with a spatula. Spread the cherry preserves over the batter. Fill a pastry bag fitted with a 1/2" plain tip with 1 1/3 cups of the pastry cream (reserve the rest for some other use).
Pipe the pastry cream over the preserves, beginning 1/4" from the edge of the pan and piping a spiral toward the center in tight coils. Scrape the remaining cake batter over the pastry cream and smooth it into an even layer, covering the cream as much as possible. Lightly beat the remaining egg and lightly brush the tops of the cakes with the egg wash.
Bake the cake for 45 to 50 minutes, until golden brown on top and a toothpick inserted into the center comes out clean. Cool the cake in the pan on a rack for 10 minutes before unmolding and cooling completely. Dust the top decoratively with icing sugar, if desired.
Yield: 1 cake, enough to feed 10-12 people "(the original recipe actually has you make 2 smaller cakes from the same ingredients; I combined them into one)"
For Pastry Cream:
Line a shallow baking pan (such as a 9" square pan) with plastic wrap.
Put the milk in a medium saucepan, scrape the seeds from the vanilla bean into the pan, and add the bean. Bring to a boil and remove from heat.
Whisk together the sugar and cornstarch in a small bowl. Place the yolks in a medium bowl; whisk in the sugar mixture and whisk until the mixture turns pale yellow and is thick and smooth.
Gradually pour half of the hot milk into the yolk mixture and whisk to combine. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for several seconds, then remove the pan from the heat and whisk in the butter until completely melted.
Scrape the pastry cream into the prepared pan, spreading it evenly with a rubber spatula. Cover the pastry cream with plastic wrap, placing it directly against the surface to prevent a skin from forming. Refrigerate until needed, or up to 3 days. Remove the vanilla bean before using the pastry cream.
Makes about 2 1/3 cups
adapted from François Payard's "Simply Sensational Desserts"
posted by melissa - travelerslunchbox.com
http://travelerslunchbox.com/journal/2005/10/10/gteau-basque.html
thankyou meryl! this sounds/looks delicious, though not quite the same as those i've had here where
they are a similar cake with the pastry cream but no preserves, more of a muffin size - so simple and beige and smooth. this reminds me a bit of victoria sponge, something i could have lived on years ago...anyhow, i'll try your recipe this week. thanks!
they are a similar cake with the pastry cream but no preserves, more of a muffin size - so simple and beige and smooth. this reminds me a bit of victoria sponge, something i could have lived on years ago...anyhow, i'll try your recipe this week. thanks!