Gateau Basque

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Gateau Basque

For the Dough:

Ingredients

  • 247g     Butter
  • 212g     Light brown sugar
  • 123g     American Almond® almond flour
  • 100g     Whole eggs
  • 308g     AP flour
  • 3g         Baking powder
  • 5g         Vanilla bean
  • 2g         Sea salt

Directions

  1. Blend everything in the robot coupe together.
  2. Spread between 2 guitar sheets at 4 mm with the dough sheeter.
  3. Freeze.
  4. Cut 200 mm round and 2.5 cm bands for the inside of the ring.

For the Dough Assembly:

Directions

  1. Put some butter inside the ring then put a disc of dough.
  2. Appy the band inside then 450g of cream per shell and finish with another disc of dough.
  3. Egg wash and bake.

For the Cream:

Ingredients

  • 325g    Whole milk
  • 2g        Vanilla bean
  • 70g      Raw sugar
  • 46g      Yolks
  • 26g      Cornstarch
  • 11g      Diplomatico Rum

Directions

  1. Make a pastry cream and add the rum.
  2. Chill and fill the shell.

For the Almond Whipped Ganache:

Ingredients

  • 176g    Heavy cream
  • 33g      Whole milk
  • 18g      Gelatin mass
  • 55g      Almond marzipan
  • 39g      CB Zephyr, 34%
  • 190g    Cold heavy cream

Directions

  1. Heat together the heavy cream, whole milk, and gelatin mass.
  2. Pour over Zephyr and add the almond paste and burr mix together.
  3. Add the cold heavy cream and burr mix one more time.
  4. Chill.
  5. Whip.

For the Apricot Confit:

Ingredients

  • 172g    Apricot puree
  • 2.69g   Lime juice
  • 2.69g   Pectin NH 325
  • 23g      Sugar

Directions

  1. Heat the puree at 40ºC then add the mix sugar and pectin.
  2. Bring to a boil.
  3. Chill.

For the Assembly:

Directions

  1. Bake the Gateau Basque at 150ºC for 40 minutes.
  2. Cool down and cut in 14 pieces.
  3. Pipe the apricot confit and finish with almond whipped ganache.
  4. Finish with some dots of apricot confit and silver leaf.

Recipe courtesy of American Almond® – www.americanalmond.com