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

Name: 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 1/2 g (½ tsp) baking powder; 105 g (3½ oz/scant 1 cup) ground almonds; 1 1/2 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

app.ckbk.com

Gâteaux Basque originates from the Basque region in France. I first came across this dish in the kitchens of La Tante Claire. Pierre favoured it filled with mar

View full recipe on app.ckbk.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.

Share this recipe: