Gateau Basque

Submitted by: Bernard Ibarra

Experience California raisin custard in anise flavored crust.

Details

  • Serving Size: 1/6 of pastry

INGREDIENTS

    Pastry

    • 3/4 cup sugar
    • 1/2 cup butter, softened
    • Salt, pinch
    • 1 egg
    • 1 teaspoon lemon rind
    • 1 teaspoon rum
    • 2 teaspoons almond extract
    • 1 teaspoon Paxtran, pastis or other anise liqueur
    • Vanilla bean seeds
    • 1 3/4 cups all-purpose flour
    • 2 egg yolks
    • 1/3 cup almond powder
    • 1 teaspoon baking powder

    Filling

    • 1 1/4 cups whole milk
    • 1/2 vanilla bean, cut lengthwise
    • 1/4 cup sugar
    • 2 tablespoons whole milk
    • 3 tablespoons unbleached flour
    • 2 egg yolks
    • 3 tablespoons California raisins
    • 1 teaspoon rum
    • 1 egg, lightly beaten

    PROCEDURE

    Pastry

    Whisk together, sugar, butter and salt until well blended. Add egg, egg yolks, lemon rind and rum to butter mixture; beat well. Add almond extract and liqueur; mix well. Add vanilla bean seeds, flour, almond powder and baking powder. Combine ingredients until a firm dough forms. Shape into two balls, one slightly larger than the other; cover and place in a cool place for about 1 hour.

    Filling

    Pour milk and vanilla bean into saucepan, add sugar, bring mixture to a boil over high heat. Remove from heat. Scrape vanilla beans, from pod; add to milk and discard pod; set aside to cool.

    In a small bowl, combine 2 tablespoons of milk and flour; mix to make a paste. Add this paste and egg yolks to milk; mix well. Return pan to medium heat and slowly cook, stirring until cream has thickened. Transfer filling to shallow pan; place in cool place for 10 minutes. Stir in raisins and rum; stir well and set aside.

    To Assemble
    Preheat oven 350°F. Butter a 10-inch pie mold; dust with flour. Set aside.

    On lightly floured table, place larger ball of pastry; roll into a circle about 12 inches in diameter. Carefully place it in the pie mold, pressing it well to sides and bottom, leaving about 1/2 inch up the sides.

    Pour in raisins and cream mixture (filling); roll smaller ball into a slightly over 10-inch circle. Lay it on top of the filling, gently folding the edge of the bottom pastry over the top. Brush top with beaten egg. Bake on center rack of oven at 350°F for about 45 minutes or until crust is golden brown. Remove from oven. Cool before serving.

    Nutrition Facts Per Serving

    Calories 560 (40% from fat); Total Fat 24g (sat 12g, mono 8g, poly 2g, trans 0g ); Cholesterol 255mg; Protein 11g; Carbohydrate 72g; (Dietary Fiber 1g; Sugars 39g; ); Iron 3mg; Sodium 250mg; Calcium 109mg; Potassium 247mg

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