California Raisin Gateau
Stack pistachio-filled crêpes and sweeten with raisin juice concentrate for an easy elegant presentation.
- 1/3 cup (1 ounce) cake flour
- 1/3 cup (2 1/2 ounces) milk
- 1 1/2 tablespoons (3/4 ounce) sparkling water
- 1/3 egg (1/2 ounce/1 tablespoon)
- 1 1/3 tablespoons (1/2 ounce) sugar
- 1 3/4 cups (8 ounces) shelled pistachios
- 2 tablespoons (1 ounce) walnut oil
- 1/4 cup (1 ounce) powdered sugar
- 2 tablespoons (1 ounce) port wine
- 1/4 cup (2 ounces) half-and-half
- 1 cup (8 ounces) milk
- 5 eggs (3 1/2 ounces/1 cup)
- 1/4 cup (1 3/4 ounces) sugar
- 1/4 teaspoon salt
- 1 tablespoon (1/4 ounce) California raisin juice concentrate*
- chopped pistachios
For crêpes, sift flour into bowl. Add milk, sparkling water, egg and sugar. Beat until smooth. Let stand a few minutes. Heat crêpe pan on medium-high heat, then brush with butter and ladle on about 2 tablespoons batter. Cook until crêpe is brown on one side. Turn and brown other side. Remove to paper towel and set aside. Repeat until all crêpes are ready.
Combine all ingredients in blender and purée until smooth. Set aside.
Scald milk over low heat in heavy saucepan. Combine eggs, sugar and salt in mixing bowl. Whisk together to blend thoroughly. Gradually, pour hot milk into egg mixture, stirring constantly. Return all to saucepan and cook over low heat, stirring constantly, until mixture thickens and will coat back of spoon. Stif in raisin juice concentrate and set aside.
Spread thin layer of pistachio purée on one side of each crêpe. With round cookie cutter, cut crêpes into circles; divide and make 4 stacks. Sprinkle bottoms of 4 well-buttered ramekins with chopped pistachios. Arrange crêpe stacks on top. Pour raisin custard over all, making sure it comes to tops of ramekins. Cover ramekin with foil and bake for 35 minutes at 300°F until set.
Turn gateaus onto individual plates. Garnish with chopped pistachios and drizzle with any remaining custard.Note: Commercially prepared California raisin juice concentrate is available from foodservice and industrial suppliers.
Nutrition Facts Per Serving
Calories 720 (57% from fat); Total Fat 47g (sat 9g, mono 25g, poly 10g, trans 0g ); Cholesterol 300mg; Protein 21g; Carbohydrate 56g; (Dietary Fiber 6g; Sugars 35g; ); Iron 4mg; Sodium 280mg; Calcium 187mg; Potassium 791mg
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