Gateau Basque
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gateau basque: |
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1/2 lb. | butter |
1 cup | white sugar |
2 | egg yolks |
1 | whole egg |
2 cup | plus 1 tablespoon cake flour |
1 pinch | salt |
1 | lemon, zest of (grated peel) |
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creme patissiere: |
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1 cup | milk |
1/3 cup | sugar |
| 25g flour (plain or cake) |
1 pinch | salt |
2 | egg yolks, lightly beaten |
2 tsp | vanilla, to taste |
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serves 6-8. high-fat, not greasy. prep 30 min + 1 hr wait, 40 min bake |
time. |
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notes on ingredients: cake flour here means flour with baking soda/powder |
premixed. if this is not available, mix normal flour and 1 teaspoon of |
powder (levure chemique - une cuillere a cafe). |
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using cake ingredients: |
cream sugar into soft (but not melted) butter until smooth. |
add the 2 egg yolks, whole egg, and lemon peel; mix well. |
add cake flour gradually and stir until well blended. |
cover mixing bowl and keep in refrigerator for one hour. |
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meanwhile, make the creme patissiere (eclair filling): |
mix sugar, flour and salt in a bowl. |
heat milk in heavy-bottomed saucepan until very hot but not boiling. |
whisk hot milk into bowl of dry ingredients and beat until blended. |
return mixture to pan and whisk over low heat until thickened (like |
pudding) - 4 to 5 minutes. |
add egg yolks and cook 2 or 3 minutes more, constantly stirring. |
remove from heat and cool, stirring occasionally. stir in vanilla. |
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butter and flour a regular-sized round cake pan (9 or 10 inches by 2 |
inches |
high, i think; around 25 cm by 5 cm). |
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assemble the gateau: |
after the dough is hard, divide not quite equally into two parts. |
press larger part into bottom of cake pan, covering bottom and partway up |
the sides to make a trough. |
spoon creme patissiere into middle of cake. |
working quickly, roll out (or try with your fingers) the rest of the |
dough into a circle. lay over the filling and seal at the sides with the |
bottom half. cook at 180 c (350 f) for about 40 minutes, until golden |
brown |
on top. serve in wedges. |
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this recipe is jealously guarded by the basques and was extricated with |
difficulty and trial and error. it is the traditional sweet in their |
region. |
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mushroom-recipes: |
http://groups.yahoo.com/group/mushroom-recipes/ |
mushroom-recipes-subscr...@yahoogroups.com |
magic recipes: http://groups.msn.com/magicrecipes/ |
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(ID: 6009) Mirror: rec.food.recipes: Tue, Sep 28, 2004 |