Made last night - Bake from Scratch' Gateau Basque; will make often with one change

[deb-in-mi]

I was so taken with the picture in the mag that I had to make it. Here are my notes:

1) I didn't have a vanilla bean and I used 1 tsp. vanilla and the pastry cream was a bit bland. (i fixed that by painting the dessert plate with fudge sauce. Next time I will make (2.5 X) the orange almond cream used in their "galette des rois" (I can't find their recipe on line

2) when I made the pastry cream is was thick and anything but smooth. However, when the cake was baked is totally smoothed out in the baking.

3) I did a pie 'flute' with the edges of the cake (where top and bottom layers met) and it looked beautiful

4). For the egg wash, I used a whole egg w/out water and barely glazed it (very very thin layer).

https://www.bakefromscratch.com/gateau-basque/

 

[wigs]

Here is a BFS Almond Cream w/ Orange Zest in it. Might this be it? Or at least close?

Almond Cream Filling

Makes about 2 cups
Ingredients
1 cup (227 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
1 tablespoon (2 grams) orange zest
1 teaspoon (6 grams) vanilla bean paste
1 teaspoon (5 grams) rum
4 large eggs (200 grams)
1¾ cups (168 grams) almond flour
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in zest, vanilla bean paste, and rum. Reduce mixer speed to medium-low. Add eggs, one at a time, beating well after each addition. Gradually add flour, beating until combined. Refrigerate until ready to use. Store Almond Cream Filling in an airtight container in refrigerator for up to 2 weeks.

https://www.bakefromscratch.com/rhubarb-almond-tart/

 

[deb-in-mi]

Not it - but thanks so much

it has milk to it. When I make it (probably in a few weeks) I'll post it.

 

[marilynfl]

* I fixed that by painting the dessert plate with fudge sauce*: A girl after my own heart.

 

[pat-nocal]

Always presents a lovely plate-up. And if you'd like to take it to another

level, do another cross-over the chocolate drizzles with caramel sauce. That is, if the dessert itself will go well with both chocolate and caramel. But, helloooo, so few desserts wouldn't embrace the duo....just sayin'. smileys/wink.gif