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Gateaux Basque

Course - Dessert

Region - Pays Basque

Description

If we had to put only one Basque dessert on the site this is the ultimate Basque dessert.

Ingredients

For 6 persons
Preparation time 30 mins
Rest time for pastry 1 hour
Cooking time 45 mins

PASTRY CREAM FILLING
25cl Milk
1/2 Vanilla pod
1 egg
2 egg yolks
50gr Caster sugar
40gr plain flour
50ml Rum
PASTRY 300gr Plain flour 150gr Caster sugar 1 Pinch salt 10gr Baking powder 1 Egg 3 Egg yolks 160gr butter 30ml Rum 7gr Icing Sugar

Preparation

1. Pastry cream filling.
Heat the milk to boiling point with the vanilla pod in it.
Beat the egg and the egg yolks with the sugar until the mixture is creamy.
Add the flour, stirring in all the time and then, little by little, add the boiling milk.
Put the mixture into a saucepan and cook over a medium heat, beating all the time until the mixture reaches boiling point.
Put the finished cream into a bowl add the rum and sprinkle with icing sugar to prevent a skin forming.

2. Pastry
Using an earthenware dish mix the flour, sugar, salt and baking powder then making a well in the centre and add the eggs, the butter cut in small pieces and the rum.
Use a wooden spoon to mix the ingredients until they are dry enough to knead by hand.
Knead until the mixture is quite smooth then roll out and place in the refrigerator to rest for 1 hour.
Divide the pastry into two unequal portions (1/3rd 2/3rd). Thickly coat the inside of a tart dish with butter and sprinkle with flour then lay the larger piece of pastry over the dish ensuring that there is a good overlay of the pastry around the outside of the dish.
Pre heat the oven to 200c
Pour the cream evenly over thee pastry.
Use the other piece of pastry to cover the cream and form a lid.
Close the edges by moistening.
Glaze the top of the pastry with egg yolk then place in the oven for 30 to 35 minutes
Remove Gateaux from the oven and allow to cool before tipping it from the dish.