Gateau Basque
|
| gateau basque: |
| |
| 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) |
| |
| creme patissiere: |
| |
| 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 |
| |
| serves 6-8. high-fat, not greasy. prep 30 min + 1 hr wait, 40 min bake |
| time. |
| |
| 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). |
| |
| 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. |
| |
| 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. |
| |
| 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). |
| |
| 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. |
| |
| 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. |
| |
| --- |
| 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 |