Classic Gâteaux Basque from Patisserie: A Masterclass in Classic and Contemporary Patisserie by William Curley and Suzue Curley

Ingredients

• 1 quantity of Armagnac-marinated Prunes
• egg wash to glaze
• 2.5 g (½ tsp) baking powder
• 105 g (3½ oz/scant 1 cup) ground almonds
• 1.5 g (a pinch) salt
• 200 g (7 oz/scant 1 cup) unsalted butter
• 250 ml (8½ fl oz/generous 1 cup) full-fat milk
• 50 ml (2 fl oz/scant ¼ cup) double (heavy) cream
• grated zest of ½ lemon
• ½ vanilla pod (bean) split lengthways
• 60 g (2 oz) egg yolks (about 3 eggs)
• 75 g (2¾ oz/⅓ cup) caster (superfine) sugar
• 60 g (2 oz/scant ½ cup) plain (all-purpose) flour sifted
• 20 ml (¾ fl oz/4 tsp) dark rum